Honey Cheddar Sausage Biscuit

DAY PRIOR TO SERVICE:

1. Place sausage patties in an even layer on parchment lined sheet pans sprayed with pan spray.
2. Store panned sausage patties, covered, in the cooler overnight to allow sausage to thaw.

Hold at 41°F or below.

Allowing the sausage to thaw the day prior to service shortens the cooking time. The sausage also bakes juicier with better flavor.

BAKING BISCUITS:

1. Place frozen biscuit dough, with sides touching on sheet pans lined with parchment paper and sprayed with pan spray.

Each full sheet pan will hold 54 biscuits (6x9).

Keep biscuits frozen until baked.

2. Bake biscuits until golden brown at 350°F for 15 -20 minutes.

Biscuits must be cooked the day of service to ensure texture, flavor, and appearance.

SAUSAGE INSTRUCTIONS:

1. Cook sausage at 350°F for 8 minutes.

Cook to 135°F or higher.

HONEY BLACK PEPPER SPREAD:

1. Combine melted butter, honey, black pepper, and honey in a mixing bowl and whisk until well blended.

This spread will separate once it settles. Whisk before use.

ASSEMBLY AND SERVICE:

No bare hand contact with ready to eat food.

1. Assemble sausage biscuits by placing one sausage patty 1-ounce of cheddar cheese in each biscuit.
2. Finish each biscuit by brushing the Maple-Black Pepper spread on top of the biscuit.

It is important to assemble the sausage biscuit for service to meet customer expectations.

3. Wrap biscuits in foil, place in wax bag or place in foil bag for service.
4. Hot hold until service.

Hold at 135°F or above.