Ingredients
Scale
Biscuits
- 2 cups flour
- 4 teaspoons baking powder
- 3 tablespoons white sugar
- ½ teaspoon salt
- ½ teaspoon cream of tartar
- ½ cup butter (affiliate)
- ¾ cup milk
- ½ cup shredded cheddar cheese
- 2 teaspoons dried rosemary
Sausage Gravy
- 12 oz breakfast sausage
- 3 tablespoons butter (affiliate)
- ¼ cup flour
- 3 cups milk
- 1 ½ teaspoons dried thyme
- 1 tablespoon fresh rosemary
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees and grease a large baking sheet.
- In a medium bowl, combine flour, baking powder, sugar, salt and cream of tartar. Cut in cold butter using a pastry cutter or fork until dough is the size of small peas.
- Add milk, cheese, and dried rosemary. Gently mix until soft dough forms – do not overmix!
- Pat dough out onto floured surface until ¾ inch thick. Cut into circles and put on baking sheet.
- Bake for 10 minutes.
- Place sausage in large skillet over medium- high heat. Cook until there is no pink in the sausage and it is starting to brown. Reduce heat to medium and stir in butter. Add flour and stir until lumps are gone and flour has coated the sausage. Cook for 1-2 minutes, stirring constantly. Gradually whisk in milk, reduce heat to medium low and cook until thickened, approximately 7-10 minutes. Add salt and pepper to taste as well as fresh rosemary and dried thyme.
- Serve over warm biscuits!