Sausage Biscuits

By • November 29, 2010 • 6 Comments



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)
  1. 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.
  2. In another bowl, mix together egg, milk, and seasonings, add sausage mixture and blend well with hands.
  3. Shape mixture into 28 balls (about 1 tablesoon each), place 2 inches apart on a baking sheet, flatten slightly, and bake 20 mintes.
  4. Let cool, and serve.
Jump to Comments (6)

Tags: adaptable, serves a crowd

Comments (6) Questions (0)

Default-small
Default-small
Default-small

almost 3 years ago RLuxford

These are old-school Mad Men cuisine at its best!

Me

almost 3 years ago wssmom

LOL for sure!

Birthday_2012

over 3 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!!

Me

over 3 years ago wssmom

WIll do this evening!!

Birthday_2012

almost 4 years ago luvcookbooks

Meg is a trusted home cook.

do u have a sausage gravy recipe to post, by any chance?

Me

almost 4 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.