HANDY SAUSAGE BISCUITS
These are similar to old-fashioned biscuits made from scratch, but they're even better thanks to the tasty sausage throughout. It's almost impossible to stop eating them. I like to serve these biscuits with an egg dish or soup. -Nancy Parker, Seguin, Texas
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a skillet, cook sausage over medium heat until no longer pink; drain well and set aside. In a bowl, combine flour, sugar, baking powder, baking soda and salt; cut in shortening until crumbly. Stir in the sausage. , In another bowl, dissolve yeast in water; let stand for 5 minutes. Add buttermilk. Stir into dry ingredients just until moistened. , On a lightly floured surface, gently knead dough 6-8 times. Roll out to 1/2-in. thickness; cut with a 2 in. biscuit cutter. Place on lightly greased baking sheets. , Brush tops with butter. Bake at 450° for 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 131 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 211mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
EASY SAUSAGE BISCUIT BITES
This is an easy appetizer to serve at any gathering. I like to put a dot of sweet hot mustard on each bite after they are cooked, but it might be better to just offer the extra mustard for those who want it. Place a toothpick in each bite to serve.
Provided by Paula
Categories Appetizers and Snacks Wraps and Rolls
Time 35m
Yield 40
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spread each biscuit into a 2x4-inch oval using your hands. Brush hot mustard onto each biscuit. Place a sausage link across the short edge of each biscuit oval and roll up lengthwise. Cut each rolled biscuit into 4 round slices. Lay 'bites' onto a baking sheet. Sprinkle each 'bite' with Parmesan cheese.
- Bake in the preheated oven until biscuits are browned, 18 to 20 minutes.
Nutrition Facts : Calories 47.5 calories, Carbohydrate 4 g, Cholesterol 6.4 mg, Fat 2.6 g, Fiber 0.1 g, Protein 1.9 g, SaturatedFat 0.7 g, Sodium 127 mg, Sugar 0.9 g
SAUSAGE BISCUITS
Great by themselves or with sausage or bacon gravy. if need to reheat, microwave for 10 to 15 seconds.
Provided by OAKLEYA
Categories Breakfast
Time 25m
Yield 24 BISCUITS, 8 serving(s)
Number Of Ingredients 4
Steps:
- MIX TOGETHER USING HANDS.
- FORM INTO 1 TO 1/2 INCH BALLS.
- BAKE AT 350 FOR 20 TO 25 MINUTES TILL GOLDEN BROWN.
- EAT AND ENJOY.
Nutrition Facts : Calories 409.2, Fat 26.8, SaturatedFat 10.1, Cholesterol 64, Sodium 961, Carbohydrate 22.7, Fiber 0.7, Sugar 3.7, Protein 18.2
BISCUITS WITH DIRTY SAUSAGE GRAVY
Provided by Food Network
Categories main-dish
Time 50m
Yield 15 biscuits with gravy
Number Of Ingredients 15
Steps:
- For the sausage gravy:
- In a large heavy bottom pot melt the tablespoon of butter and brown the sausage for about 5 minutes. Add the heavy cream and bring to a simmer. Once at a simmer, add the hot sauce, Worcestershire sauce and maple syrup. Simmer the gravy for 15 minutes and season with salt and pepper, to taste.
- For the biscuits:
- Preheat oven to 425 degrees F.
- In a bowl sift together the dry ingredients. Add the butter and incorporate the flour into it until the texture is consistent. Pour the milk into the flour mixture and mix with a fork until the dough begins to come together.
- Turn the dough out onto a lightly floured surface and roll out until it's about 1-inch thick. Cut the dough vertically and then horizontally, yielding approximately 15 square biscuits. Lay the biscuits out on a baking sheet lined with parchment paper. Glaze the top of each biscuit with a little bit of cream and place the sheet in the oven for 12 to 15 minutes, or until the biscuits turn golden in color.
- Assemble by placing a biscuit on a plate and covering it with about 1/2 a cup of the sausage gravy.
SAUSAGE-CHEDDAR BISCUITS
Provided by Trisha Yearwood
Categories appetizer
Time 55m
Yield 16 to 18 biscuits
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
- In a medium skillet over medium heat, cook the sausage until well-browned, breaking it up into small pieces. Let cool completely, either on the counter or in the freezer.
- Mix together the butter and sour cream in a stand mixer. Mix in the flour, 1 cup at a time, mixing until fully combined. Add the sausage and cheddar, and mix until well incorporated.
- Drop heaping spoonfuls of the dough onto the prepared baking sheets. Bake until lightly browned, 20 to 25 minutes.
CREAMED SAUSAGE FOR BISCUITS
This sausage mixture takes very little time to put together, and when poured over freshly baked biscuits, the results are out of this world! It's a great dish for breakfast or brunch. (See my recipe for Southern Bisquits.)
Provided by Stella Mae
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Sausage Mixture: Break sausage into bits in a large frying pan.
- Add diced onions.
- Fry onions and sausage together until both are browned.
- Drain mixture onto paper towels and set aside.
- White Sauce: To make a white sauce, an easy method is to use a medium or large saucepan, and it requires constant attendance, but it only takes a few minutes to make a delicious sauce.
- Melt the butter over a low flame.
- Add the flour and stir continuously.
- (You do not want the flour to brown; rather, stir the flour and butter and watch carefully as this slow cooking method takes the starch flavor away and makes for a better sauce.) Just as the flour mixture is beginning to color and looks like it might get brown, slowly add some milk and keep stirring.
- As the mixture thickens, add more milk and keep stirring, careful that the sauce doesn't burn.
- Soon, the sauce will be at the right consistency depending upon how much milk you use-- you'll want a thick sauce, not thin.
- Add the sausage and onion mixture to the sauce, and mix well.
- Salt and pepper to taste.
- Pour the creamed sausage over freshly baked bisquits.
- (Cooking time is included in preparation time.).
SAUSAGE SAGE BISCUITS
For an easy, savory breakfast treat, browned sausage and sage are folded into biscuit dough that's cut into squares. A generous grinding of black pepper in the mix and on top adds a bit of kick. The flaky biscuits are delicious on their own or stuffed with eggs: Scrambled, fried or poached are all great, but so is egg salad. If you'd like, you can garnish the biscuits with whole sage leaves. Simply brush the unbaked squares with a little melted butter, gently press on a sage leaf, and brush the leaf with a little more butter before baking.
Provided by Genevieve Ko
Categories dinner, quick breads, side dish
Time 1h
Yield 20 biscuits
Number Of Ingredients 10
Steps:
- Put the sausage in a large cast-iron or other heavy skillet. (If it's in links, squeeze it into the pan, and discard the casing.) Turn the heat to medium and cook, stirring and breaking the sausage into tiny bits, until browned and cooked through, about 8 minutes. If the sausage sticks to the pan, add 1/2 teaspoon neutral oil. Remove from the heat and cool to room temperature. You should have a scant 2 cups cooked sausage bits.
- Heat oven to 425 degrees. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt and pepper.
- Add the butter and toss to coat with the dry ingredients. Using your fingers or a pastry cutter, press and cut in the butter until coarse crumbs form with some peanut-size pieces remaining. Toss in the chopped sage and sausage until evenly coated. Add the buttermilk and mix with a fork until no dry bits remain and mixture forms a mass.
- Lightly flour a work surface and turn the dough out onto it. With lightly floured hands or rolling pin, pat or roll the dough into an 8-by-10-inch rectangle (about 1/2-inch thick). Using a sharp knife or bench scraper, cut the dough into 2-inch squares. Put on the prepared sheet, spacing 1 inch apart.
- If the dough has softened, refrigerate or freeze until stiff. Brush the tops of the dough squares with butter and press a sage leaf onto each. Grind pepper on top.
- Bake until well risen, and the edges are just beginning to brown, about 20 to 25 minutes.
- Cool on the pan on a rack for 5 minutes. Serve warm or room temperature, wrapped in a napkin to eat out of hand.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 10 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 242 milligrams, Sugar 1 gram, TransFat 0 grams
SAUSAGE CHEESE BISCUITS
These breakfast-in-a-biscuit goodies will appeal to the young...and the young at heart. It's one of my favorite recipes because it doesn't require any special ingredients. -Marlene Neideigh, Myrtle Point, Oregon
Provided by Taste of Home
Time 30m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Roll out each biscuit into a 5-in. circle; place each in an ungreased muffin cup. Cut sausages into fourths; brown in a skillet. Drain. Divide sausages among cups., In a small bowl, combine eggs, cheese and onions; spoon into cups. Bake until browned, 13-15 minutes.
Nutrition Facts : Calories 227 calories, Fat 16g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 548mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 0 fiber), Protein 8g protein.
SAGE BUTTERMILK BISCUITS WITH SAUSAGE AND CHEDDAR
Steps:
- Make biscuits:
- Preheat oven to 450°F.
- Whisk together flour, sage, baking powder, sugar, baking soda, and salt. Blend in butter with your fingers or a pastry blender until mixture resembles coarse meal. Stir in grated cheese, then buttermilk, stirring until a dough forms. Gather dough into a ball and gently knead on a lightly floured surface 8 times. Pat dough into an 8- by 4-inch rectangle and cut into 8 (2-inch) squares.
- Arrange squares about 1 inch apart on a greased baking sheet and brush tops with additional buttermilk. Bake in middle of oven until golden brown and biscuits are cooked through, about 15 minutes. Leave oven on. Transfer biscuits to a rack to cool 10 minutes.
- Cook sausage while biscuits bake:
- Cut sausage crosswise into 8 equal pieces and flatten each into a 3-inch round. Cook sausage in 2 batches in a large nonstick skillet over moderate heat, turning, until cooked through, about 8 minutes per batch. Transfer to paper towels to drain.
- Make sandwiches:
- Split biscuits, then make sandwiches, each with 1 biscuit, 1 slice cheese, 1 sausage round, and another slice of cheese. Bake sandwiches on baking sheet in middle of oven until cheese is melted, about 10 minutes.
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