Maple Cheddar Biscuit Tart


Maple Cheddar Biscuit Tart

Our savory biscuit tart has all the flavors you love. Salty from the sausage and Old Croc Cheddar and a little sweetness from the maple syrup. Makes a great breakfast or snack.

Course Appetizer, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Servings 8


  • ½ pound maple breakfast sausage
  • ¼ cup buttermilk
  • 1 egg
  • 1 ¼ cup flour
  • 1 Tablespoon sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ¼ cup cold unsalted butter cubed
  • 2 cups Old Croc Sharp Cheddar Cheese shredded
  • ¼ cup unsalted butter melted
  • 1 Tablespoon chopped parsley


  1. Preheat oven to 350 degrees.
  2. In a large cast iron skillet, cook the breakfast sausage over medium high heat for about 10 minutes or until well browned. Using a slotted spoon, remove the sausage form the pan and allow to drain on a paper towel lined plate.

  3. Spray a small rimmed baking sheet with non-stick cooking spray.
  4. In a small mixing bowl, whisk together the buttermilk and egg.
  5. In a large mixing bowl whisk together the flour, sugar, baking powder and salt. Use a pastry cutter, or two butter knives, and cut in the cold butter until crumbly. Stir in 1 cup of the shredded cheese and the buttermilk mixture until just barely combined.
  6. Gently press the batter into a 12x8 inch rectangle on the prepared baking sheet.
  7. Press the crumbled sausage into three evenly spaced rows going across the length of the pan. Sprinkle the cheese in between the rows of sausage. Drizzle the with the melted butter. Bake for about 35 minutes, or until golden browned around the edges.
  8. Sprinkle with parsley and serve immediately or at room temperature.