Sausage Biscuits
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Author Notes: This recipe comes from my mom, via a well-worn index card. Simple to make, they tend to disappear very quickly! - wssmom
Makes 28 biscuits
- 1/2 pound bulk sausage (you can use hot sausage, sweet Italian sausage, apple-chicken sausage ... whatever you like)
- 1 1/2 cup buttermilk baking mix (gluten-free works also)
- 1 cup grated cheddar cheese
- 1 large egg
- 3 tablespoons milk (add more if mix is extra sticky)
- 1/4 teaspoon salt
- 1/8 teaspoon ground pepper, dried thyme, ground ginger (if you have fresh thyme, use about 1/2 teaspoon, finely minced; ditto ginger)
- Heat oven to 350 degrees F. In a skillet, saute crumbled sausage over medium heat until no longer pink; drain. Combine in a bowl with baking mix and cheese.
- In another bowl, mix together egg, milk, and seasonings, add sausage mixture and blend well with hands.
- Shape mixture into 28 balls (about 1 tablesoon each), place 2 inches apart on a baking sheet, flatten slightly, and bake 20 mintes.
- Let cool, and serve.
- This recipe was entered in the contest for Your Best Open House Dish
Tags: adaptable, serves a crowd
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over 1 year ago RLuxford
These are old-school Mad Men cuisine at its best!
over 1 year ago wssmom
LOL for sure!
over 2 years ago luvcookbooks
Meg is a trusted home cook.
Thank you so much. Would you consider posting it formally so everyone could access it? I live in the northeast and have not found a good recipe, wasn't raised in sausage gravy country, thanks!!
over 2 years ago wssmom
WIll do this evening!!
over 2 years ago luvcookbooks
Meg is a trusted home cook.
do u have a sausage gravy recipe to post, by any chance?
over 2 years ago wssmom
My friends from Kentucky do it this way: Crumble 8 oz. sausage into a heavy skillet over medium heat and saute until no longer pink. Remove sausage, using a slotted spoon, and set aside. Drain off all but 2 T fat from the skillet and return to heat. Stir in 2 T flour and cook, stirring, for a minute or two, scraping up sausage bits; add 1 cup milk, 1/2 teaspoon minced sage, 1/2 teaspoon minced thyme, 1/2 teaspoon chicken bouillon granules or 1/2 chicken bouillon cube. Continue stirring until thickened. Stir in reserved sausage and serve with regular biscuits.