Recipes Rosemary Biscuits with Sausage and Cheese Be the first to rate & review! John Currence doesn't only stuff his biscuits with grilled sausage and creamy blue cheese, he also slathers them with mustard. Alternately, the biscuits can be served unstuffed along with the chicken to mop up the barbecue sauce. Great Comfort Food Recipes By John Currence John Currence John Currence is a James Beard Award-winning chef from New Orleans whose career began close to four decades ago. Widely recognized for his contribution to Southern cuisine, he owns and operates four restaurants in Oxford, Mississippi, including City Grocery, and is the author of three acclaimed cookbooks. Food & Wine's Editorial Guidelines Updated on January 13, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Reed Davis Yield: 8 biscuits Ingredients 2 cups all-purpose flour 2 teaspoons baking powder 3/4 teaspoon salt 1/4 teaspoon baking soda 4 tablespoons cold unsalted butter, cut into small pieces, plus melted butter for brushing 1/2 cup grated extra-sharp Cheddar cheese (about 2 ounces) 1 tablespoon chopped rosemary 3/4 cup cold milk 1/3 pound Maytag blue cheese, sliced 1 pound duck or lamb sausage, grilled and sliced 1/2 inch thick Directions In a food processor, combine the flour, baking powder, salt and baking soda and process until blended. Add the cold butter, Cheddar and rosemary and pulse until the mixture resembles coarse meal. Gradually pulse in the milk until the dough just comes together. Turn the dough out onto a lightly floured work surface and knead gently. Shape the dough into a flat disk, wrap in plastic and refrigerate until firm, about 1 hour. Preheat the oven to 375°. On a lightly floured surface, roll out the dough 1/3 inch thick. Using a 3-inch biscuit cutter, cut out 8 biscuits. Transfer the biscuits to a baking sheet, brush with melted butter and bake for about 20 minutes, or until golden. Slice the biscuits in half, fill with the blue cheese and sausage and serve. Rate it Print