Asiago Cheese Biscuits Two Ways

Asiago Cheese Biscuits

Note: These were adapted from Joy the Baker's Cheddar Black Pepper Biscuits
2 cups all-purpose flour
1 cup white whole wheat flour (use all-purpose if you don’t have whole wheat)
2 Tablespoons sugar
4 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
3/4 teaspoon salt
3/4 cup butter, cold and cut into cubes
1 egg, beaten
3/4 cup buttermilk, cold
1 cup grate asiago cheese
1/2 teaspoon freshly ground black pepper

In a mixing bowl, sift together flours, sugar, baking powder, cream of tartar and salt.  Cut in butter until mixture resembles coarse meal (you can do this with a fork if you're like me and recently discovered your lack of a pasty thingy). Add the cheese and black pepper and toss to combine.  In another bowl, combine egg and milk and beat lightly with a fork.  Add to flour mixture all at once, stirring enough to make a soft dough.

Turn out onto a floured board and knead about 15 times.  Roll or pat out into a 1-inch thickness.  Cut into 2-inch rounds using a biscuit cutter or cut into 2×2-inch squares with a pizza roller.  Reshape and roll dough to create more biscuits with excess scraps. Place on an ungreased baking sheet and bake at 425 degrees F for 12-15 minutes. Serve hot with a fried egg and bacon for a yum my breakfast sandwhich or with the sausage gravy below for yummy bad-for-you-ness.

Sausage Gravy

Note: This is fairly simple recipe, but one I never measure with. I learned by touch from my grandmother, but sometimes you just have to taste it. I used a mix of milk and cream, but if all you've got is milk that's fine too. The mount of fat (butter or oil) you need to add is also dependent on your sausage: if it produces enough grease on its own you may not need to add any at all. The amounts listed below are what I added using Jimmy Dean sausage from a roll.

1/2 pound regular or sage pork sausage

2T butter
3T flour
1c milk
1c cream
2T black pepper

Cook and break up sausage. Add butter if necessary and melt. Add flour and pepper to the top of the sausage and stir in, cook for 2-3min to eliminate any "floury" taste. Stir in milk and cream. Simmer on low for 15-20min or until gravy has thickened. Taste and season to your taste.