Cheddar Cheese Biscuits and Gravy
Serves: 12
Using our Italian Sausage Soup gives this biscuits and gravy recipe a headstart.
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoons salt
  • ½ cup butter, cold and cut into small dice
  • 1 cup buttermilk
  • 1 cup shredded cheddar cheese
  • 2-4 oz packages Idahoan Italian Sausage Soup
  1. Preheat oven to 425°F.
  2. In a large bowl, mix together the flour, sugar, baking powder and salt.
  3. Cut in the butter, using a fork or pastry tool.
  4. Add the buttermilk and cheese, alternating a little of each at a time and mix until blended with the flour mixture. Do not over mix.
  5. Roll dough out on a floured surface to ½ inch thickness. Using a biscuit cutter, cut into 12 rounds and place on a parchment-lined baking sheet.
  6. Bake for five minutes at 425°F, then reduce temperature to 400°F and bake for 5-7 minutes more or until lightly golden.
  7. Meanwhile, prepare Italian Sausage Soup following package directions. NOTE: For thicker “gravy”, reduce liquid by ¼ cup.
  8. Split biscuits in half, spoon gravy on and serve.
Recipe by Idahoan Mashed Potatoes - Idahoan Foods LLC at