Sausage & Sage Biscuits

Let's Cook

1. Step 1.

   In the bowl of a stand mixer fitted with the paddle attachment, combine 6½ cups flour, 3 tablespoons sugar, 2 tablespoons plus 2 teaspoons baking powder, 1 tablespoon kosher salt, 1 tablespoon Sausage Spice Mix, and 1½ teaspoons baking soda. Mix on low speed until combined, about 30 seconds.

2. Step 2.

   Increase the speed to medium-low and add 1½ cups (3 sticks) unsalted butter, diced and chilled. Mix until the butter pieces are the size of small peas, about 1–2 minutes.

3. Step 3.

   Add 1 pound cooked breakfast sausage, 8 ounces grated extra-sharp cheddar cheese, and ½ cup chopped fresh sage. Mix on low until just incorporated, about 30 seconds.

4. Step 4.

   With the mixer running on low, slowly pour in 3 cups chilled buttermilk and mix just until blended. The dough will be shaggy with some unincorporated dry bits; do not overmix.

5. Step 5.

   Preheat the oven to 450°F.

6. Step 6.

   Turn the dough out onto a lightly floured surface. Using a floured rolling pin, gently roll it into a 1½-inch-thick circle.

7. Step 7.

   Cut out 12 biscuits using a 3-inch cutter, dipping the cutter in flour between cuts. Do not twist the cutter, as this seals the sides and prevents rising.

8. Step 8.

   Arrange the biscuits on two baking sheets. Brush the tops with 2 tablespoons melted butter.

9. Step 9.

   Right before baking, reduce the oven temperature to 425°F. Bake until golden brown on top, 22 to 25 minutes, rotating the sheets halfway through baking.