Ingredients
Scale
For the Biscuits
- 2 cups White Lilys Self Rising Flour
- 4 Tbsp Butter cubed, at room temp
- 1/4 cup Cream Cheese
- 1 cup Buttermilk
- 1 Tbsp Butter, melted
- 2 Tbsp Spiceology Coastal Butter blend
- 1 cup Sharp Cheddar cheese, freshly grated
- 1 Roasted Jalapeno, diced
For the Gravy
- 1/4 cup All-Purpose Flour
- 2 1/2 cups Whole Milk
- 1 lb Breakfast Sausage, Ground
- Black Pepper to taste
- Salt to taste
- Spiceology Black & Bleu Hot Sauce to taste
Instructions
For the Biscuits
- Preheat to 450.
- Combine flour and room temp butter until it looks like parmesan.
- Add cream cheese, buttermilk, cheddar cheese, Spiceology Coastal Butter blend, and diced jalapeno and mix.
- Place on a lightly floured surface and roll out to 2-inch thick.
- Cut into squares and place on a sheet tray.
- Using a brush, cover each biscuit with melted butter.
- Bake for 18 minutes.
For the Gravy
- In a medium-sized mixing bowl, using a whisk, mix together the flour and milk.
- In a medium or large sauté pan cook your sausage, breaking it up into smalls pieces.
- Once cooked through do NOT drain the fat. Pour over your milk and flour mixture, stir and bring to a simmer – the milk will begin to thicken into a gravy.
- Season with salt, pepper and Spiceology Black & Bleu Hot Sauce to your liking.
- Serve over Spiceology Coastal Butter Cheddar Jalapeno Biscuits.
- Garnish with parsley and enjoy.