Sausage & Cheese Biscuits

These sausage and cheese biscuits cut the calories without cutting the flavor by using turkey sausage instead of pork and reduced-fat cheddar in a bran-boosted buttermilk dough. The result is a savory breakfast biscuit with real substance.

Unprocessed bran mixed with flour gives the biscuits a hearty, slightly nutty texture and adds fiber you don’t get from a standard white flour biscuit. Nonfat buttermilk keeps the dough tender and tangy while the baking powder and soda provide a good rise.

Brown the turkey sausage first until it’s crumbly and golden, then fold it into the dough with the shredded cheese. This way the sausage is fully cooked and the cheese gets distributed evenly through every biscuit.

Kitchen Tips

• Crumble the turkey sausage into small pieces while cooking so it distributes evenly through the dough
• Don’t overwork the biscuit dough. Mix just until the ingredients come together for a tender, flaky result
• Use cold buttermilk straight from the fridge for the best rise and lightest texture
• These freeze well. Reheat in a toaster oven to bring back the crispy exterior

Variations

• Use sharp cheddar and add a pinch of cayenne for biscuits with more bite
• Fold in diced green onions or chives for a fresh, savory flavor boost
• Swap turkey sausage for vegetarian breakfast sausage crumbles to make these meat-free