Cornmeal Biscuits with Sausage & Watermelon Rind Preserves
These cornmeal biscuits with sausage and watermelon rind preserves are the best breakfast biscuits this side of the Mason Dixon! This Chef Vivian Howard-inspired breakfast sandwich is an easy, 30-minute recipe that's so fun, unexpected, and outrageously good that you'll want to make it again and again!
Servings: 8 servings
Cost: $1.12 per serving
Ingredients
For the Cornmeal Biscuits
- ½ cup cornmeal
- 1 cup flour
- ¼ cup unsalted butter cold; cut into cubes
- 2 tablespoons freeze dried chives
- 1 tablespoon raw honey
- 1½ teaspoons baking powder
- ½ teaspoon Kosher salt
- ¼ teaspoon baking soda
- ¼ teaspoon cayenne pepper
- ½ cup buttermilk
- ¼ cup sharp cheddar cheese shredded
- ¼ cup Monterey Jack cheese shredded
For the Biscuit Sandwiches
- ½ pound mild country sausage sliced into 8 rounds
- 1 jar watermelon pickles
Instructions
Making the Biscuits
- Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.
- Add the cornmeal, flour, baking powder, baking soda, salt, freeze dried chives, honey, cayenne pepper, and butter to the bowl of a food processor. Pulse until everything is combined.
- Add the buttermilk and continue to pulse until the dough comes together. Mixture will be sticky.
- Transfer the dough to a large mixing bowl that has been dusted with flour. Add the shredded cheeses. Knead the dough ball 5 or 6 times until the cheese is visually incorporated.
- Transfer the dough to the prepared baking sheet. Shape it into a rectangle about 1 inch thick. (It needn't be perfectly square at the corners.) Using a large sharp kitchen knife, cut it into 8 squares, leaving the sides touching.
- Bake at 450°F for 5 minutes. Reduce the temperature to 400°F, then bake for 8-10 minutes more. The biscuits are done when the long center cut is raised and the dough begins to gap slightly in the middle nearest that cut.
Preparing Toppings & Assembling
- While the biscuits are baking, assemble the sausage patties in the non-stick skillet and cook over low to medium low heat for 2 to 3 minutes per side, or until lightly golden brown.
- To assemble, split each biscuit with the tines of a fork. Top with one sausage patty each, then top the sausage patties with several pieces of watermelon rind preserve and spoon a bit of the jelly on the biscuit tops. Replace the biscuit tops and enjoy hot!
Notes
- Biscuits rise best when they are touching one another during the bake.
- Brush the tops of the biscuits with beaten egg for a shiny finish if desired.
- These cornmeal biscuits taste the best when enjoyed fresh out of the oven, so I recommend making them right before you want to eat them. However, if you have leftovers, they can be frozen for up to 1 month.
Nutrition
Serving: 1serving | Calories: 277kcal | Carbohydrates: 22g | Protein: 9g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 498mg | Potassium: 150mg | Fiber: 1g | Sugar: 3g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg