Sausage Cheddar Biscuits

While I was putting the flour away, I noticed the bag had a recipe for Sausage Cheddar Biscuits on it.

Bacon Cheddar Biscuits Based on the King Arthur Flour bag recipe

Ingredients
3 cups King Arthur White Whole Wheat Flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon fleur de sel
½ cup butter, chilled
8oz Morning Star Farms Original Veggie Sausage Patties
2 inch cut of a 2lb block of Tillamook Vintage Medium White Cheddar Cheese (about 1 ½ cups when chopped)
1 cup reduced fat buttermilk
½ cup Nancy’s Organic Nonfat Yogurt

Cut the stick of butter into ¼ inch squares. Separate the squares from each other and put on a plate; place in the freezer.
Heat a skillet to medium high and add the veggie patties. Cook thoroughly; approximately 7 minutes each side. Put patties on a plate and put in the freezer to cool.
In a mixing bowl whisk together the flour, baking powder, baking soda and salt. Cut the chilled butter squares in with a pastry cutter until mixture is crumbly and somewhat homogenous. Put the mixing bowl in the refrigerator.
Preheat the oven to 425°F. Place a piece of parchment paper on a baking sheet.
Cut the cheese into ¼ inch squares by making slices, then cutting the slices into sticks, and the sticks into chunks. Take the veggie patties from the freezer, and make four cuts across. Turn 90 degrees and make four more cuts, resulting in squares approximately ¼ inch in size.
Remove the mixing bowl from the fridge and add the cheese and veggie sausage. Add the yogurt, buttermilk and yogurt. Mix with a rubber spatula by turning the mixture and smooshing down. Work just until everything is evenly moistened.
Turn the dough straight onto the parchment paper and pat into a rectangle about ¾ inch thick. Cut the dough into 2 inch squares. Brush with melted butter if so desired, and pull the squares of dough apart so they aren’t quite touching.
Bake for 20-25 minutes until medium- to deep-golden brown. Serve immediately.

The cheese from these biscuits runs out onto the pan quite a bit forming lovely little cheese crisps to nom on. Phil says that’s the best part. They are delicious when piping hot, right out of the oven! We had them with beer for dinner.