When I started this blog over ten years ago, I cracked the code on Southern Fluffy Biscuits. Today, I’m baking fusion biscuits combining Southern culture with my Italian roots.

I am still using the absolutely no fail, perfect southern fluffy biscuit recipe, but I’m adding Italian sausage, Pepperoni, Mozzarella, Sun Dried Tomatoes, Parmesan, and fresh oregano. If your mouth fell open, I completely understand, but it gets even better.

Instead of plain old butter, I’m using Minerva Dairy Amish Garlic Herb Butter, which was my inspiration for this recipe.  It not only adds extra flavor in the dough, it’s served with the biscuits when they come out of the oven. Double butter heaven!

The mozzarella gets melty and the flavors remind you of pizza. Once you take a bite, you’ll be swept away into Italian bliss with a buttery, southern flair.

You probably know by now that I love Minerva Dairy Amish Butter, which is 85% butterfat, churned for the past 125 years by over six generations of butter makers, using old fashioned butter churns. The butter is made from pasture-raised cow milk, ensuring the highest quality.

As far as biscuit making goes, I’m pretty much of an expert, as there are over 25 different biscuit recipes here. I’ve made biscuits for home shows, and demonstrated two kinds of biscuits at Williams Sonoma. I know what it takes and it takes a good amount of butter and the higher the butterfat, the better.

What is the one mistake to avoid when making biscuits?

The one mistake to avoid is adding too much flour to the biscuit dough. Take a look at what the dough should look like. It needs to be sticky. You will use no more than 2 cups of all purpose flour and please don’t be tempted to add one teaspoon more outside of putting a little flour on the bottom of your biscuit round prior to cutting.

You will use 6 very cold tablespoons of Minerva Dairy Amish Garlic Herb Butter. Then to this add in a cup of cooked and crumbled Italian sausage, a few tablespoons finely chopped pepperoni (optional), a cup of shredded mozzarella, a cup of buttermilk, and fresh or dried herbs.

I used fresh oregano because I happen to have it. At other times, I used fresh basil, but you can use dried oregano and it will be fine. I also added in chopped sun dried tomatoes and grated pecorino romano to give it that extra Italian flavor. You can feel free to play around using sausage only, pepperoni only or a combination of both.

If you need to make these using my grain free biscuit recipe  or gluten free biscuit recipe, the recipe still works and so does Minerva Dairy Amish Garlic Herb Butter. At some point I will make you separate recipes for those basic biscuits, as I don’t want you to miss out if you have special needs.

Italian Style Biscuits Make a Great Dinner

Suppose you want an easy dinner yet with some heft. Serve these biscuits with an Italian salad or a bowl of soup.

These are also great for eating on the run. I’m not a fan of rushing out with food in my hand, but those days happen. These Italian style biscuits can be frozen and quickly reheated for that very purpose.

What is the secret to a good Southern biscuit?

I actually know the answer to this. It’s sticky dough and cold butter. It’s a natural inclination to want biscuit dough to look like bread dough, but that will only result in rocks. You want your biscuit to be crispy on the outside and very soft and fluffy on the inside. Your butter should be pea sized into the flour, but not smeared smooth. As the butter melts in the oven, the biscuits rise and get their flakiness.

Does the order of ingredients matter when making Southern biscuits?

Yes, it does, the dry ingredients should be thoroughly whisked together first. Butter is always second, the rest of non-wet ingredients next and the buttermilk is the very last thing. Once the milk hits the flour, you have dough and at that point will not be able to disperse any other ingredients in a balanced manner.

Can I make Italian Style Southern Biscuits ahead of time?

My husband says no, but I say yes. Under bake by about 2 minutes and simply reheat in the oven with loose foil over top.

I would refrain from microwaving any kind of bread or biscuit as texture changes, but I’ve been known to do that anyway.

What is the best flour to use when making Southern biscuits?

I’ve made these biscuits with all purpose flour and with bread flour. Either works fine. Do NOT use a self-rising flour ever! It will not work with any of my biscuit recipes.

Can You freeze Southern biscuits?

You can freeze them baked. Wrap in saran wrap and place in ziplock type bag.

What size should You cut the biscuits?

I recommend  anywhere under 3 inches across. These are filling and I think 2 inches across is a good helping. Keep in mind, they do expand when they bake. Just make sure they are the same height and touching so they rise together.

You might want to take a look at the slab pie I made using Minerva Dairy Amish Sea Salt butter this past summer. It has berries and peaches, but you could use apples and follow the same pie dough instructions. Change the stars to cut out circles or at the holiday, cut out Stars or Christmas Trees!

You may also be excited to visit these biscuit recipes, and don’t forget that butter matters. Minerva Dairy Butter also features a sea salt and an unsalted butter in addition to this garlic herb butter used in this recipe.

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Italian Style Biscuits with Sausage and Mozzarella

Fluffy Southern Biscuit with Italian Sausage and Flavors, perfect for Brunch, Lunch, Dinner, Potlucks.

Course Biscuits

Cuisine Italian

Keyword southern biscuits, Italian-style,

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 8 Biscuits

Equipment

• Whisk

Ingredients

• 2 cups all purpose flour
• 1 tablespoons fresh oregano or 1 teaspoon dried oregano
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons butter
• 6 ounces cooked Italian sausage drained
• 1 cup mozzarella cheese shredded
• 1 ounce pepperoni chopped
• 2 tablespoon sun-dried tomatoes chopped
• 1 cup buttermilk

Instructions

• Mix all dry ingredients together with a whisk, including herbs.
• Add butter to flour mixture, using a pastry cutter or your hands.
• Add in cheese, mozzarella, sun-dried tomatoes, sausage, pepperoni.
• Add in buttermilk with a wooden spoon. Mixture should still be very sticky.
• Pat into a round about 7 inches in diameter. Depending on size of your biscuit cutter, you will get from 8 to 10 biscuits.
• Arrange them in a circle, touching each other.
• Bake at 450 degrees, F. 230 C. for 15 minutes.

Notes

You can make buttermilk by adding 1 teaspoon white vinegar to whole milk. I

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Raw onions made me cry in childhood. It’s not what you think.

I wasn’t peeling them or cutting them. I was being tricked to eat them.

I hated raw onion in salad and everyone knew it. Before I would stab the lettuce with my fork, I would look up and say, “is there onion?” and everyone lied. But one bite and I knew and I would cry. I cried because I hated it. I cried because they tried to trick me. Now, I’m tricking you into thinking a Greek Salad doesn’t have to have iceberg lettuce. You can play around and use these Super Spinach Greens, or kale or anything you like.

You  also won’t see any onion in this salad, but feel free to add red onion. Just don’t eat it near me. I can’t even look at someone eating raw onions in a salad. We all have our food things, don’t we?

I grew up eating Greek salad in the many Greek owned restaurants in Pennsylvania. My favorite version came from Zorba’s. It had lots of feta cheese, Greek olives and lemony dressing. This is not that salad, but it’s inspired by it and it is that lemony dressing.

I replaced the feta cheese with chopped fennel, but feel free to put that feta cheese right back in. I don’t blame you one bit. Feta is one of my favorites. Just buy a whole marinated block of sheep’s feta, not the already crumbled tasteless kind. If you’re going to eat cheese, eat good cheese.

I threw a pan fried piece of salmon which loves that lemony dressing and I gave you plenty of olives.

The greens in this salad are something very unique. This is called Super Spinach by Organic Girl. It’s baby spinach, bok choy and baby kale. I saw it a Whole Food’s on sale and any word with “super” intrigues me. What’s nice about this set of greens is that it takes a dressing very well. In other words, you don’t need a lot of dressing, so use sparingly at first.

I’ll keep the healthy coming. Don’t miss this week’s Winter kale salad and one year ago this amazing salad containing grapefruit and avocado, or this cara cara fennel salad, all in season.

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Super Spinach Greek Salad with Salmon and Lemony Dressing

Super Spinach Salad, brightened by lemony vinaigrette, pan seared salmon, Greek inspired with kalamata olives, tomatoes.

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 1 package super spinach salad by Organic Girl or 4 large handfuls of any Spinach Greens
• 2 pieces of salmon 6 ounces each, approx.
• 1 tablespoon extra virgin olive oil or coconut oil
• 1 to mato cut into one inch pieces or cubed
• 1/4 cup diced fresh fennel or feta cheese
• kalamata olives
• red onion optional
• 1 teaspoon fresh oregano or 1/4 teaspoon dried oregano

Lemon Garlic Vinaigrette

• 1 clove garlic minced
• 1 teaspoon dijon mustard
• 1/4 cup red wine vinegar
• 1/4 lemon for juice
• 1/2 cup extra virgin olive oil
• salt
• pepper

Instructions

• Heat olive oil in small frying pan on medium heat.
• Oil is ready when a drop of water sizzles.
• Place salmon in pan skin side up.
• Cook for 5 minutes or until the salmon easily moves in pan.
• Turn over and cook for 2-3 minutes until skin is crispy.
• Toss greens with just enough dressing to coat.
• Top with tomatoes, fennel, olives (and optional feta cheese and onion).
• Top with salmon.

Lemon Vinaigrette Instructions

• Mix mustard with vinegar until incorporated.
• Add lemon juice.
• Add olive oil until emulsified.
• Season salad with salt and pepper, oregano.

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