Martha Stewart Breakfast-Sausage-and-Gruyere Drop Biscuits

Martha Stewart Breakfast-Sausage-and-Gruyere Drop Biscuits are craggy, cakey savory biscuits with crumbled breakfast sausage, nutty Gruyere and fresh thyme that come together in 60 minutes. This no-shaping drop biscuit fits easy breakfast ideas for weekend brunch, holiday mornings and potluck tables.

Cut the cold butter into the flour until it looks like coarse meal with a few pea-size pieces left. Those little bits melt in the oven and make the pockets that keep the middles tender instead of dense.

Martha roasts the sausage on the same parchment-lined baking sheet the biscuits bake on, so there is no skillet to wash. She also stirs the cooked sausage and Gruyere straight into the dough, which means every bite gets meat and cheese without any layering or folding.

Martha Stewart Breakfast-Sausage-and-Gruyere Drop Biscuits

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

330

kcal

Craggy tops give way to soft, cakey centers studded with sausage and melted cheese. The batter is stirred just until it holds together, then scooped straight onto the pan with no rolling or cutting.

Ingredients

• 4 1/2 ounces breakfast-sausage patties or links, casings removed (from about 4)
  

• 2 cups unbleached all-purpose flour
  

• 1 3/4 teaspoons baking powder
  

• 1/4 teaspoon baking soda
  

• 1 1/4 teaspoons kosher salt (we use Diamond Crystal)
  

• 1 teaspoon chopped fresh thyme, plus sprigs for sprinkling (optional)
  

• 1/4 teaspoon red-pepper flakes
  

• 6 tablespoons cold unsalted butter, cut into pieces
  

• 3 ounces Gruyère, grated (1 cup)
  

• 1 1/4 cups cold buttermilk, plus more for brushing
  

Directions

• Roast the sausage: Preheat the oven to 425°F, line a baking sheet with parchment and crumble 4 1/2 ounces of breakfast sausage onto it. Roast for 10 to 15 minutes until cooked through, then let it cool for 10 minutes and break it into small pieces to get 3/4 cup.
• Mix the dry ingredients: Whisk 2 cups flour, 1 3/4 teaspoons baking powder, 1/4 teaspoon baking soda and 1 1/4 teaspoons kosher salt in a large bowl. Then whisk in 1 teaspoon chopped thyme and 1/4 teaspoon red-pepper flakes so everything is evenly spread before the butter goes in.
• Cut in the butter: Add 6 tablespoons cold butter, cut into pieces, and work it in until the mixture looks like coarse meal with a few pea-size pieces left. Then stir in the cooked sausage and 1 cup grated Gruyere.
• Add the buttermilk: Pour in 1 1/4 cups cold buttermilk and stir until you have a thick, sticky batter. Stop as soon as it comes together, because overmixing makes the biscuits tough.
• Scoop the biscuits: Using two spoons, drop 8 biscuits of about 1/2 cup each onto the same baking sheet. Leave about 2 inches between them so the sides can brown.
• Brush and bake: Brush the tops with a little buttermilk and sprinkle with thyme sprigs. Bake for 20 to 25 minutes until golden brown and cooked through.
• Cool and serve: Let the biscuits cool for 10 minutes before serving. They are best warm from the oven, when the cheese is still soft, but you can refresh leftovers in a 350°F oven for about 10 minutes.

Tools for this recipe

• Nordic Ware half sheet pan, Reynolds unbleached parchment paper, OXO 4-sided box grater, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese instead of Gruyere?

Sharp cheddar works well and gives a tangier bite, though it will taste less nutty. Use the same 1 cup of grated cheese, and grate it yourself because pre-shredded cheese has coatings that keep it from melting evenly.

How do I store leftover biscuits?

Keep them at room temperature, lightly covered, for up to 1 day, or freeze them for up to 1 month. Reheat in a 350°F oven for about 10 minutes, after defrosting if frozen, to bring back the crisp edges.

Can I make the biscuits ahead of time?

You can roast and crumble the sausage the night before and keep it in the fridge. Mix and bake the biscuits in the morning, since the baking powder starts working once the buttermilk goes in.

What can I use if I don't have buttermilk?

Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit for 5 minutes. It will be a little thinner than real buttermilk, so add it gradually until the batter is thick and sticky.

Why did my biscuits turn out dense?

Overmixing is the usual cause, because it builds gluten and warms the butter. Stir only until the flour disappears and keep the butter and buttermilk cold until the biscuits go into the oven.