Sausage Biscuits

No, these are not those awful sausage balls made with Bisquick. These really are more like a cheesy cracker. They can be served warm or room temperature and will keep for a week in an airtight container. Perfect to serve with cocktails, salads, or big bowl of bean soup.

Sausage Biscuits
about 5 dozen
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1/2 pound bulk (country) sausage, preferably hot (spicy)
6 tablespoons (3/4) stick) unsalted butter at room temperature
1 cup grated extra-sharp cheddar cheese
3/4 cup all-purpose flour
1/2 teaspoon salt
Perfect pecan halves (optional)

Fry the sausage in a skillet over medium-high heat until it is rendered of fat. Drain and allow to cool.

Cream the butter and cheese together, then sift the flour and salt together, over the cheese mixture, stirring well to combine. Crumble the sausage and mix it into the dough with your hands. Chill for about 30 minutes or longer.

Preheat the oven to 350 degrees F. Pinch off small pieces of the dough and roll them into 1-inch balls. Place the balls about an inch apart on a baking sheet, then flatten each ball. Add a pecan half on top if you like. Bake for 15 to 20 minutes, or until they brown. Serve warm or room temperature.

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