Brunch Biscuit Maple Infusion

This recipe, by Matt Dolberfuhl, won 1st place in the 2017 Loveless Cafe Biscuit Contest at the Williamson County Fair.

Maple Buttermilk Biscuits

Ingredients

• 2 cups self-rising flour
• 1/2 cup butter (cold, cut into small pieces)
• 1 cup buttermilk
• 1/4 cup maple syrup

Directions

1. In a medium size mixing bowl, cut butter into flour until it resembles coarse crumbs.
2. Add buttermilk and mix just until combined.
3. Turn out dough onto floured surface.
4. Gently pat dough to 1/2 ” thickness.
5. Fold dough 4 times, drizzling maple syrup in between each layer.
6. Pat to 1” thickness.
7. Cut biscuits with a 2” cutter and layer into a greased 9x13 pan; set aside.

Brunch Infusion

Ingredients

• 1 pound sausage (cooked and crumbled)
• 2 cups sharp cheddar cheese (2 pounds)
• 2 cups whole milk
• 5 eggs
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• dash of pepper

Directions

1. ​Cook sausage thoroughly and set aside to cool.
2. Sprinkle cooled sausage and cheese over the biscuits.
3. In a separate bowl, lightly beat eggs then add milk, mustard salt and pepper. Mix until well combined.
4. Pour egg mixture over biscuits, cover with plastic wrap and refrigerate overnight.
5. Bake uncovered in a preheated 350°F oven for 35 - 40 minutes until lightly browned. Entire dish should be firm.
6. Enjoy!