Pull Apart Biscuits

Sometimes on the weekends I enjoy making a nice hot breakfast. We are all big fans of sausage gravy and biscuits. This recipe seemed like a nice alternately to the traditional biscuits.

The biscuit recipe themselves are pretty standard. Baking powder to make them rise, shortening for the fat element.

For the cheese I used sharp cheddar. We enjoy nice, sharp cheese.

The melted butter coated the bottom of the pan, and soaked into the biscuits while they were cooking.

Layering the biscuits gives them a pull apart feel. While baking they plump up nicely and fill up the pan.

I did have a little trouble inverting the biscuits when they were done cooking. I ran a knife around the edges of the pan, but the biscuits still wanted to stick.

I think I would recommend greasing the pan thoroughly, then placing the butter and biscuits in. This would help the biscuits release.

I filled the center with the sausage gravy after putting it in a small dish. I didn’t want the gravy to soak the biscuits and make them soggy.

The biscuits were great. It was the perfect weekend breakfast!

CHEDDAR BISCUIT RING

3 Cups Flour

4 1/2 Teaspoons Baking Powder

1 Teaspoon Salt

1 Cup Grated Sharp Cheddar

6 Tablespoons Shortening

1 Cup Milk

Melted Butter

Sift together flour, baking powder and salt. Add 3/4 cup cheese. Cut in shortening. Add milk and stir with a fork until just blended. Turn onto a lightly floured board and knead a few turns. Roll to 1/4 inch thickness and cut in 1 3/4 inch rounds. Butter a 1 1/2 quart ring mold. Align biscuits in mold, standing the on end to fill mold. Sprinkle with 1/4 cup cheese. Bake in a 425 degree oven for 20 to 25 minutes.