A Year-Round Guide to Franklin and Nantahala

[sponsor id="863"] Butter, for greasing ½ pound Neese’s Country Sausage 3 cups all-purpose flour 1 teaspoon baking powder 2 teaspoons baking soda 1 teaspoon sea salt 2 sticks cold, salted

Madison County Championship Rodeo

[sponsor id="863"] Butter, for greasing ½ pound Neese’s Country Sausage 3 cups all-purpose flour 1 teaspoon baking powder 2 teaspoons baking soda 1 teaspoon sea salt 2 sticks cold, salted

Rosemary and Goat Cheese Strata

[sponsor id="863"] Butter, for greasing ½ pound Neese’s Country Sausage 3 cups all-purpose flour 1 teaspoon baking powder 2 teaspoons baking soda 1 teaspoon sea salt 2 sticks cold, salted

Sausage and Cheddar Biscuits

Play Icon


Butter, for greasing
½ pound Neese’s Country Sausage

3 cups all-purpose flour
1 teaspoon baking powder

2 teaspoons baking soda
1 teaspoon sea salt
2 sticks cold, salted butter, cubed
1 cup grated cheddar cheese
2 ½ cups buttermilk

Preheat oven to 400℃.

Grease biscuit pan or baking sheet with butter.

Cook the sausage and set aside to cool.

Mix together flour, baking soda, baking powder, and sea salt.

Add butter to the dry ingredients and work in by hand.

Stir cheese and sausage into the dry ingredients. Mix in buttermilk, stirring to combine.

Scoop dough generously into each well of the pan, or spoon onto baking sheet.

Bake for 20 to 25 minutes until golden brown and cooked through. Allow to cool slightly before removing from pan.

Tip: Generously filling each well with dough creates big, beautiful biscuits. In order to easily remove them from the pan, allow them to cool slightly in the pan, and then run a knife around the edge of each well before pulling them out.

print it

This story was published on Mar 28, 2020

Elena Brent Rosemond-Hoerr

Elena Brent Rosemond-Hoerr

Rosemond-Hoerr is a food blogger and photographer who draws on her grandmother’s traditional Southern cooking for inspiration.