Chicken-Fried Sausage and Cheese Biscuits



  • Vegetable or canola oil, for sauteing
  • one (16-ounce) package ground pork sausage, slightly frozen
  • Basic Dredge (recipe follows)
  • two cups whole milk
  • eight baked biscuits, halved
  • 8 slices American cheese
  • sixteen skinny tomato slices


in a very giant Dutch oven, pour oil to fill halfway, and warmth over medium heat till a french-fry measuring instrument registers 350°. Spray a wire rack with cooking spray.

Slice sausage into 8 (½-inch-thick) patties; flatten slightly.

in a very shallow dish, place Basic Dredge. in a very shallow bowl, place buttermilk. operating in batches, dredge sausage patties in Basic Dredge, shaking off excess. Dip in buttermilk, lease excess drip off. Dredge in Basic Dredge, gently pressing to adhere. Place on ready rack.

operating in batches, fry sausage patties, turning occasionally, till golden brown, two to three minutes. take away patties employing a slotted spoon, and let drain on paper towels. Serve on biscuits with cheese and tomato.

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