Ingredients
Method
Make the Filling
- Cook the bacon in a large oven safe skillet until crispy. Remove it, leaving about 1 tablespoon of fat behind.
- Add the chicken apple sausage and cook until deeply caramelized on both sides. Remove and set aside.
- Add the leeks and diced apple. Cook until the leeks are soft and the apple is just beginning to caramelize.
- Add the garlic, thyme, and sage and cook 30 seconds.
- Sprinkle the flour over everything and cook 1 minute, then slowly pour in the chicken broth while stirring.
- Blend the cottage cheese and milk until completely silky, then stir into the skillet with the Dijon.
- Return the sausage and most of the bacon. Fold in the peas and simmer gently until the sauce is thick and creamy.
- Finish with the lemon juice, chives, sea salt, and plenty of black pepper.
Make the Biscuits
- Whisk the flour, baking powder, baking soda, and sea salt. Cut in the cold butter until you have irregular pea sized pieces.
- Fold in the Greek yogurt, buttermilk, chives, and thyme until a shaggy dough forms.
- Pat into a thick rectangle, fold into thirds, rotate, and repeat twice.
- Pat to about 1 inch thick and cut into 6 large biscuits.
Assemble and Bake
- Preheat the oven to 400°F. Arrange the biscuits over the filling with a little space between them.
- Brush the tops with buttermilk and finish with flaky sea salt.
- Bake 22 to 27 minutes until the biscuits are puffed and golden and the filling is bubbling between them.
- Finish with the reserved crispy bacon, more chives, thyme, and cracked black pepper.
Nutrition
Notes
Blend the cottage cheese completely smooth. Any curds left behind will show up in the sauce. Blended properly it does exactly what heavy cream does, with far more protein and less fat.
Three folds is what makes the biscuits flaky. Pat, fold into thirds, rotate, repeat twice. Skip the folds and you get a scone instead of layers.
Keep the butter very cold. Cube it and put it back in the fridge or freezer while you prep everything else. Every cold piece turns to steam in the oven and steam is what lifts the biscuit.
Rinse the leeks well. Grit hides between the layers, so slice them first and then rinse in a bowl of water.
Do not let the filling boil hard once the cottage cheese is in. A gentle simmer keeps it smooth.
Storage. Refrigerate up to 4 days. Reheat covered at 325°F so the biscuits soften rather than dry out. This does not freeze well once assembled, though the filling alone freezes fine for 2 months.
Swaps. Regular chicken sausage works if you cannot find apple. Diced yellow onion stands in for the leeks. Green beans or diced carrot work in place of the peas.