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large mixing bowl
Sharp Kitchen Knife
Ingredients for Cornmeal Biscuits With Country Sausage And Watermelon Rind Preserves
1/4cupunsalted buttercold; cut into cubes
2tablespoonsfreeze dried chives
1/4cupsharp cheddar cheeseshredded
1/4cupMonterey Jack cheeseshredded
1/2poundmild country sausagesliced into 8 rounds
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, make one long cut down the middle of the rectangle. Do not separate the halves. Next, make a cut across the rectangle cutting it in half, again leaving the pieces together or slightly touching. Lastly, make two additional cuts to each half leaving you with 8 squares.
Bake at 450°F for 5 minutes. Reduce the temperature to 400°F and bake for 8-10 minutes more. Long center cut will be raised and biscuits are done when the dough begins to gap slightly in the middle nearest that cut.
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 1 sausage patty each. Then top the sausage patties with several pieces of watermelon rind preserve and spoon a bit of the jelly over top, too. Replace the biscuit top and enjoy hot.
Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.