So what’s my secret? Smoked cheddar!
- 2 cups (470 ml) of sifted white flour
- 4 teaspoons (20 ml) of baking powder
- 1 tablespoon (15 ml) of white sugar
- 1 teaspoon (5 ml) of Italian seasoning
- ½ teaspoon (2.5 ml) of salt
- 2 cloves (5-10 g) of garlic (crushed)
- ¼ cup (60 ml) of butter (shredded or cut into small cubes)
- ½ cup (120 ml) of old cheddar (shredded)
- ½ cup (120 ml) of aged smoked cheddar (shredded)
- 1 cup of milk
- 1 pound (450 g) of pork sausage
- 1 tablespoon (15 ml) of butter
- ½ cup (120 ml) of finely chopped onions
- 2-4 cloves (10-20 g) of garlic (crushed)
- ⅓ cup (80 ml) of sifted flour
- 3-4 cups (710 ml to 945 ml) of milk
- Pre-heat oven to 425°F (220°C).
- Mix the first five ingredients in a medium-sized bowl.
- Add in garlic and cheese, mix until cheese is coated.
- Add in butter, blend by hand until you have a consistent mix.
- Add milk, and knead lightly.
- Drop mixture onto a large flat surface. Roll into ¾ inch (2 cm) thickness. Use a cutter or glass to make individual pieces.
- Place on a baking pan and place in the oven for 13 to 15 minutes. Tops should be golden brown.
- On medium-heat in a large pan, melt butter.
- Take the sausage, slice open the casing then pour contents into the pan. Breakup and fry.
- Once sausage is mostly cooked through, add onions and garlic sauté for a couple of minutes. Do not drain.
- Blend in about ⅓ of the flour at a time.
- Once sausage is neatly coated with the flour, add 1 cup of milk to the pan. Once you reach the desired consistency, let simmer to thicken.
- When ready, serve on top of biscuits.