Sausage Biscuit and Gravy Pigs in a Blanket
- Difficulty: Easy
- Yield: 24 pieces
- Nutritional Info per Serving (1 of 24): Calories 94, Total Fat 6 g, Saturated Fat 2 g, Carbs 8 g, Fiber 0 g, Sugar 3 g, Protein 3 g, Cholesterol 14 mg, Sodium 140 mg
- Total Time: 1 hr 20 min
- Preparation: 30 min
- Resting: 18 min
- Cooking: 32 min
Ingredients
- 1 1/4 cups all-purpose flour, plus extra for dusting
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1 teaspoon cracked black pepper
- 3 tablespoons unsalted butter, frozen in one piece
- 1/4 cup shredded pepper Jack cheese
- 2 tablespoons finely chopped scallion greens
- 1/2 cup buttermilk
- 12 breakfast sausage links, each 4 inches long
- 1 tablespoon vegetable oil
- Maple syrup and/or warm gravy, for serving
Instructions
- Position an oven rack in the middle and preheat to 400F. Place a baking sheet on the rack to heat.
- Toss sausage links with vegetable oil in a large bowl. Arrange in a single layer on the hot baking sheet. Roast, flipping halfway, until browned and cooked through, about 15 minutes. Cool completely, then halve each link crosswise.
- While sausages cool, whisk flour, pepper Jack cheese, baking powder, sugar, baking soda, and salt in a large bowl. Grate frozen butter on the large holes of a box grater into the mixture. Add scallions and buttermilk; stir gently with a fork until a shaggy dough forms. Turn onto a floured surface.
- Roll dough quickly into a 14-by-8-inch rectangle, about 1/8 inch thick. Trim edges for a clean 12-by-6-inch rectangle. Cut into twelve 1-inch-wide strips, then halve crosswise into 24 strips (1x3 inches each).
- Wrap each strip around a sausage half, seam-side down on a baking sheet, spaced 1 inch apart. Sprinkle with cracked black pepper. Refrigerate up to overnight.
- Bake until golden brown, 15-18 minutes. Serve warm with maple syrup, gravy, or both for an irresistible breakfast treat that wraps savory sausage in flaky, cheesy bliss!
