[cooked-sharing]
Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, combine flour, baking powder, sugar and salt. Then whisk thoroughly.
Cut butter into very small pieces and immediately put into bowl with flour mixture. Try to avoid touching the butter, touch it as little as possible. If this takes a while and the butter begins to soften, place it back into the refrigerator to firm it back up. You must have cold butter.
Using a pastry blender, cut the butter into the flour until it is pea-sized. You want to be able to see the chunks of butter in the dough.
Add the half and half all at once--one cup with two tablespoons removed. Stir JUST until the mixture comes together. Touch as little as possible, and do not overmix.
Turn the dough out onto a floured surface. If the dough is sticky, dust it with some flour.
Pat dough into a rectangle, then fold it in half and pat into another rectangle. Repeat once more. It should be about 3/4" thick.
With a round biscuit cutter, cut out the biscuits, gather the remaining dough and complete as many as you can. It should be one dozen.
Place on parchment paper and bake for 12-15 minutes or until the tops are golden brown and baked through.
Brush tops with melted butter while the biscuits are still hot.
Heat a dutch oven over medium heat until hot, then add the olive oil and the breakfast sausage. Cook until browned and no longer pink inside.
Add butter and melt fully alongside the sausage.
Add flour and cook for two minutes.
Add heavy cream and half and half, then mix thoroughly.
Continue to cook over low to medium heat, but don't boil as the cream can curdle. Cook until thickened. Add salt and white pepper to taste.
Ingredients
Directions
Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, combine flour, baking powder, sugar and salt. Then whisk thoroughly.
Cut butter into very small pieces and immediately put into bowl with flour mixture. Try to avoid touching the butter, touch it as little as possible. If this takes a while and the butter begins to soften, place it back into the refrigerator to firm it back up. You must have cold butter.
Using a pastry blender, cut the butter into the flour until it is pea-sized. You want to be able to see the chunks of butter in the dough.
Add the half and half all at once--one cup with two tablespoons removed. Stir JUST until the mixture comes together. Touch as little as possible, and do not overmix.
Turn the dough out onto a floured surface. If the dough is sticky, dust it with some flour.
Pat dough into a rectangle, then fold it in half and pat into another rectangle. Repeat once more. It should be about 3/4" thick.
With a round biscuit cutter, cut out the biscuits, gather the remaining dough and complete as many as you can. It should be one dozen.
Place on parchment paper and bake for 12-15 minutes or until the tops are golden brown and baked through.
Brush tops with melted butter while the biscuits are still hot.
Heat a dutch oven over medium heat until hot, then add the olive oil and the breakfast sausage. Cook until browned and no longer pink inside.
Add butter and melt fully alongside the sausage.
Add flour and cook for two minutes.
Add heavy cream and half and half, then mix thoroughly.
Continue to cook over low to medium heat, but don't boil as the cream can curdle. Cook until thickened. Add salt and white pepper to taste.
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