Recipe courtesy of Deb Shalosky of Fines Creek Fine Foods

Ingredients

1 3/4 cups sifted all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
1/4 teaspoon garlic powder
4-6 Tablespoons butter or shortening
1 1/8 cups cold whole milk, or half & half
1 cup cooked sausage, local farm-raised (let cool before adding to dough)
1 cup shredded sharp cheddar cheese

Steps of Preparation

Preheat oven to 350 degrees.

Combine dry ingredients in a mixing bowl. Add the butter and cut into the dry mixture with a pastry knife. Make a well in the center and add the cream. Stir slightly with a fork. Mixture should be wet and lumpy.

Add cooled cooked sausage and shredded cheddar. Work in just until combined.

Drop from a large spoon onto ungreased baking sheet, lined with parchment paper. Bake for 8-12 minutes or until they begin to brown on top.

Serve warm with your favorite jam or a side of local eggs.

Chef’s Note: For a crunchier biscuit, lightly brush tops with cream or melted butter before baking.

Photo: Sonia Nadales