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.
In a large mixing bowl, mix the dry ingredients. Work the softened butter into the dry ingredients with your hands until it resembles a coarse meal. Add the cheddar cheese and the cooled sausage into the flour mixture. Add the milk and mix with a spoon. Stir until barely mixed.
Take out a large handful and knead a few times on a well floured surface. Pat down with hands to about 1/2 inch thickness. Cut with 3" round biscuit cutter that has been dipped first in flour. Bake on an ungreased cookie sheet for about 15 minutes.