Thanksgiving morning is bustling with activity in the kitchen as side dishes and turkey are being prepped for the feast. Sausage Biscuits are the expected breakfast of the day. An aroma of sage sausage lures them into the kitchen. The grandchildren pop one into their mouth and grab another one or two in their hands as they circle around the kitchen island on their way back to see what balloon is passing through the streets of New York during the Macy’s Thanksgiving Day Parade. Adult kids smile with the memories as they bite into one. They are definitely a comfort food to help slow down the pace of the day and enjoy the love and laughter of family.
My introduction to these Sausage Biscuits go back 30 or more years ago. Our Teacher Appreciation Day breakfast at Delmar Juniior-Senior High School always had these on their menu. A student group always arrived early that morning to cook breakfast in the home economics classroom which was across the hall from me. That just meant I could stay longer to eat since all I had to do was walk across the hall. As soon as I acquired a copy of this secret recipe, I began to make these at home. One year these were made for breakfast on Thanksgiving day and have since become a permanent part of the day’s menu.
The dough for Sausage Biscuits can be prepped the night before and stored in the fridge ready to scoop on a parchment-lined baking sheet as the oven preheats. Oh, that aroma permeates the house and awakens those still slumbering upstairs. The original recipe uses Bisquick(box), Cheddar Cheese Soup(canned) and dehydrated onion flakes. I thought I could find a way to substitute these with ingredients I already had on hand without making another trip to the store. First up was the baking mix substitute. The original recipe calls for 3 cups of Bisquick. A combination of flour, baking powder, salt and oil or melted butter created this replacement with ease.
With the sausage cooked and onion chopped(no dehydrated onion used here), all of the ingredients are mixed together with a wooden spoon until combined. Scoop these using a large ice cream size scoop or a cookie scoop for smaller, bite-sized biscuits.
Just stay in your kitchen as they bake and the wake ups will arrive without you knocking on doors upstairs. Let the day’s festivities begin!
These were once served at our Teacher AppreciationnWeek breakfasts, but have always been expected as a Thanksgiving morning breakfast by my sons. Thus, the tradition continues. The recipe has been altered to avoid using Bisquick and canned soup as stated in the original recipe. I prefer to control what goes into my food and like to use what I already have on hand without having to buy something that I will use once and not again.
- 1 pound sage sausage, cooked, drained and crumbled
- 2 T. finely chopped onion
- 1/2 c. buttermilk
- Bisquick Replacement:
- 3 c. all purpose flour
- 4 1/2 t. baking powder
- 3 T. butter, melted or oil
- 1 1/2 t. salt
- Cheese Mixture:
- 3 T. butter
- 3 T. flour
- 1 c. milk, skim or low fat
- 1 c. sharp cheddar cheese
- Step 1 Preheat oven to 425 degrees.
- Step 2 Cook, drain and crumble sage sausage.
- Step 3 Finely dice onion.
- Step 4 In a separate bowl, whisk together the dry ingredients of the Bisquick replacement. Drizzle in melted butter or oil and cut it in with a pastry blender or a couple of forks until evenly distributed throughout.
- Step 5 In a small saucepan, melt butter then whisk in flour until smooth.
- Step 6 Add milk, whisking constantly until thickened slightly.
- Step 7 Take off of the burner and stir in cheese until melted.
- Step 8 Combine flour mixture with crumbled sausage in a large mixing bowl.
- Step 9 Stir in buttermilk with a wooden spoon.
- Step 10 Finally, stir in the cheddar cheese mixture.
- Step 11 Place preferred size scooped biscuits onto parchment paper.
- Step 12 Bake large biscuits for about 25-30 minutes .
- Step 13 Bake bite-sized biscuits for 20-25 minutes.