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Cheesy Sausage Biscuits

bakerbynature.com · 2023 · 10 biscuits

Against 321 biscuit recipes

More fat than 88% of recipes and less leavening than 81%.

See how all 321 biscuit recipes compare →

Get the method at bakerbynature.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 321 biscuit recipes, per 100 g of flour.

  • More fat than 88% of recipes: 55% of the flour weight against the typical recipe's 40%.
  • Less leavening than 81% of recipes: 3.9% of the flour weight against the typical recipe's 5.1%.
Fat: 55%, 89th percentileButtermilk: 85%, 51st percentileLeavening: 3.9%, 17th percentileSugar: 3.9%, 58th percentileSalt: 1.7%, 54th percentileFatButtermilkLeaveningSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • 1 pound (454g) sweet Italian sausage (casing removed )454 g
  • 3 cups (360g) all-purpose flour360 g
  • 1 Tablespoon (14g) light brown sugar (packed )14 g
  • 1 Tablespoon (14g) baking powder14 g
  • 1 teaspoon salt≈ 6 g
  • 1 teaspoon garlic powder≈ 4.9 g
  • 1/2 teaspoon black pepper≈ 2.5 g
  • 1/4 teaspoon crushed red pepper flakes≈ 1.2 g
  • 3/4 cup (170g) unsalted butter (very cold, cubed)170 g
  • 8 ounces sharp cheddar cheese (grated )227 g
  • 1 and 1/4 cups (285ml) buttermilk (cold )≈ 305 g
  • 1/2 cup scallions (thinly sliced, plus more for serving )≈ 119 g
  • 2 Tablespoons (28g) unsalted butter (melted )28 g

flour 360 gbatter 1705 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 321 recipes. Shaded: the middle half. Tick: the median.

  • Fat55% · 89th percentile
  • Buttermilk85% · 51st percentile
  • Leavening3.9% · 17th percentile
  • Sugar3.9% · 58th percentile
  • Salt1.7% · 54th percentile

Oven

Temperature
425°F / 220°C
median 425°F
Time
14 to 16 minutes
median 15 minutes

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