SausageĀ Biscuits

November 29, 2010


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

Ingredients

  • 1/2 pound bulk sausage (you can use hot sausage, sweet Italian sausage, apple-chicken sausage ... whatever you like)
  • 1 1/2 cups 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)
In This Recipe

Directions

  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.

More Great Recipes:
Biscuit|Bread|Pork|Cheese|Chicken|Milk/Cream|Sausage|Serves a Crowd|Make Ahead|Appetizer|Snack

Reviews (6) Questions (0)

6 Reviews

RLuxford September 5, 2011
These are old-school Mad Men cuisine at its best!
 
Author Comment
wssmom September 5, 2011
LOL for sure!
 
luvcookbooks December 6, 2010
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!!
 
Author Comment
wssmom December 7, 2010
WIll do this evening!!
 
luvcookbooks December 1, 2010
do u have a sausage gravy recipe to post, by any chance?
 
Author Comment
wssmom December 1, 2010
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.