Handy Sausage Biscuits Recipe

4.5 1 3
Handy Sausage Biscuits Recipe
Handy Sausage Biscuits Recipe photo by Taste of Home
Publisher Photo

Handy Sausage Biscuits Recipe

Read Reviews
4.5 1 3
Publisher Photo
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
MAKES:
24-36 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.
MAKES:
24-36 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.

Ingredients

  • 3/4 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 2-2/3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup buttermilk
  • Melted butter

Directions

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. Yield: 2-3 dozen.
Editor's Note: No rising time is necessary before baking. The dough can be rerolled.
Originally published as Handy Sausage Biscuits in Taste of Home August/September 1998, p29

Nutritional Facts

1 each: 83 calories, 5g fat (1g saturated fat), 4mg cholesterol, 113mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 2g protein.

  • 3/4 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 2-2/3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup buttermilk
  • Melted butter
  1. 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.
  2. In another bowl, dissolve yeast in water; let stand for 5 minutes. Add buttermilk. Stir into dry ingredients just until moistened.
  3. 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.
  4. Brush tops with butter. Bake at 450° for 10-12 minutes or until golden brown. Serve warm. Yield: 2-3 dozen.
Editor's Note: No rising time is necessary before baking. The dough can be rerolled.
Originally published as Handy Sausage Biscuits in Taste of Home August/September 1998, p29

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tapanga79 User ID: 1186106 48511
Reviewed Nov. 13, 2009

"I absolutely love these biscuits. We love sausage and biscuits so it doesn't get any better!!"

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