When it comes to the weekends, breakfast should be eaten at a leisurely pace along side a cup of steaming hot coffee and you’re choice of reading material. It’s a time to unwind from the stressors of Monday to Friday. Whenever I peruse a cooking magazine and stumble upon a more laborious breakfast recipe, it gets filed away in my weekend folder.
For me, there is nothing I love more than zoning out while my hands crack eggs, fold ingredients and create something delicious. These sausage, black pepper and rosemary drop biscuits don’t take a genius to make.
However, there are several steps like cutting butter into the flour that require you’re attention. If you’re vegetarian, feel free to skip the sausage but add a touch more salt to the batter. Once baked, these biscuits are as fluffy as a cloud and taste like sunshine. To round off your breakfast, add an egg over easy to a split biscuit. Holy mama! Your weekend just got a thousand times more awesome. You’re welcome.
1/2 pound breakfast sausage, cooked and crumbled
2 cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
1 teaspoon fresh rosemary, roughly chopped
½ teaspoon freshly cracked pepper
1 teaspoon sugar
1 stick butter
1 cup milk
Preheat oven to 400 degrees F.
Combine the dry ingredients together in a large mixing bowl until well combined.
Cut the cold butter into pieces and work it into the dry ingredients. You can either use a pastry cutter, your hands or two knives. Either way, you want the mixture to resemble sand.
Fold in the sausage. Incorporate the milk into the mixture until you get a thick like paste. Line a baking sheet with parchment paper. Scoop 8 dollops of the biscuit dough onto the paper. Bake for 18-22 minutes or until golden brown. Serve warm.