Cheddar Sausage Biscuits for 40

  • 12 cups of flour
  • 6 t kosher salt
  • 3/4 cup sugar
  • 3 sticks butter (softened)
  • 6 T baking powder
  • 5 1/4 cups milk
  • 2 pounds bulk breakfast sausage
  • 1 1/2 pounds aged extra sharp cheddar cheese, grated
  • Optional, 1 tsp smoked or regular chili powder

Preheat the oven to 425°. In a frying pan, brown the sausage and break into crumbles while browning. Drain the excess fat and let the sausage cool slightly.

Curried Chicken Salad

*You can use shredded rotisserie chicken or poach your own by following the instructions below.

Poached Chicken:

  • 3 skin-on, bone-in chicken breasts
  • 1 carrot, cut into thirds
  • 1 large onion, peeled and sliced in half
  • 4 cloves of garlic, skins removed
  • 1 T black peppercorns
  • 1 sprig each of fresh thyme, rosemary and sage [or 1 t each of dried herbs]
  • 1 t kosher salt
  • 6 cups of water

Curry Mayonnaise:

  • 2 T of  oil<

Chicken Tikka Masala

For the Chicken:

  • 1 cup plain whole milk yogurt
  • 3 T Ginger-Garlic paste
  • 1 t kosher salt
  • 1 t ground turmeric
  • 1 t garam masala
  • 1 t ground cumin
  • 1 t ground coriander
  • 1/2 t fresh ground black pepper
  • 2 pounds boneless skinless chicken breasts, cut into 2” pieces

For the Sauce:

  • 2 t olive oil
  • 3 T butter
  • 1 medium yellow onion, finely chopped
  • 1/3 cup Ginger-Garlic Paste *see below
  • 2 T tomato paste
  • <