Sausage, Cheddar, & Scallion Biscuit Bread

I do love a breakfast bread that includes … um, sausage. I think that I just love anything that includes sausage. That is pretty much me. And you know cooking bacon or sausage will just make everyone in the house hungry. Even if think you are not hungry, you get that way with the smell of sausage. It is kind of like smelling rosemary in the garden – you don’t think you are hungry but then you smell rosemary (or basil) and everything changes.dd_1759

10 ozs breakfast sausage, hot*
1 1/2 cups sharp cheddar, grated
two diced scallions, green and most of the white
2 cups all-purpose flour
1 Tbs baking powder
1 tsp fine salt
1/4 tsp black powder
1/3 cup unsalted butter, cold and cut into small cubes
1 cup buttermilk
1/4 cup cream
1/4 cup milk**

Preheat oven to 375 degrees. Brown sausage in a skillet over medium heat until cooked through and crumble as you go along. Transfer to paper towel lined plate to drain well. Try not to eat too much.

Sift together flour, baking powder, salt, and pepper over a piece of waxed paper. Cut the butter in with a pastry cutter or your fingers until the butter is the size of peas.

Stir in buttermilk until well mixed in, the add the cream and milk. The dough will be shaggy. Fold in sausage, cheese, and scallions. Do not overmix. Transfer to loaf pan coated with baking spray,  lined with parchment, and coated again.

Bake for 40 minutes until top is brown and toothpick comes out clean.

dd_1750

* I can totally find something else to do with the other 6 ozs of sausage – so just cook the pound of it. This is called breakfast for me with lots of real maple syrup – yes, the very expensive stuff – but that is the real deal. Most times that is just enough to be a great breakfast.

** or you could use 1/2 cup half and half – just depends on what you have on hand because they are the same thing really when you mix milk and cream together.

2015 – Two Years Ago – Apple Turnover

 

Basil Sun-Dried Tomato Mozzarella Bread

Do you ever find a recipe that you just have to try as soon as you see it? Well I happened upon this recipe after deciding to make the savory herb muffins that involve home-made pesto, so I thought this was the ticket. I always have sun-dried tomatoes in the fridge, and had buttermilk for a buttermilk cake, so I really just needed to pick up mozzarella pearls – tiny little pieces of mozzarella. D&D_1324

2 1/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 1/4 tsp salt
4 ozs mozzarella pearls or chopped mozzarella into pieces
2 Tbs fresh chopped basil
1/4 cup chopped sun-dried tomatoes
2 large eggs
2 1/2 Tbs canola oil
1 1/4 cup buttermilk

Preheat oven to 350 degrees. Spray an 8 x 4 inch loaf pan with non-stick spray. Next time I’ll use a 9 x 5 inch pan just because it works better. Always line the pan with parchment and spray again. Just to be on the safe side.

Over a sheet of waxed paper, sift together flour, baking powder, baking soda, and salt. Add the basil, mozzarella, and sun-dried tomatoes to the flour and mix them like you do blueberries for muffins – so they do not all sink to the bottom as can happen.

In a large measuring cup, whisk together eggs, canola oil, and buttermilk. Pour liquid mixture into flour mixture until just combined.

Place in prepared pan and smooth it down just a bit. Bake for 40 – 45 minutes until a toothpick comes out clean.

Source: Will Cook for Smiles with modifications.

I did not have bread flour at the time, but this worked well with just all-purpose flour. It is really is tasty, but the next time I try it, I’ll slice the bread and put it under the broiler with some kind of cheese on top. Or toast and then add some spreadable cheese on top. I’m thinking of Boursin. That would be so good. And maybe homemade pesto would not be a miss here, swirled into the bread in the pan. There are just so many variations that I think might work.