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Sausage Biscuit Bites

"I sometimes bake these delightful little morsels the night before, refrigerate them, then put them in the slow cooker in the morning so my husband can share them with his co-workers," relates Audrey Marler from Kokomo, Indiana. "They're always gone in a hurry."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    40 appetizers

Ingredients

  • 2 tubes (6 ounces each ) refrigerated buttermilk biscuits
  • 1 tablespoon butter, melted
  • 4-1/2 teaspoons grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 10 frozen fully cooked breakfast sausage links, thawed

Directions

  • On a lightly floured surface, roll out each biscuit into a 4-in. circle; brush with butter. Combine Parmesan cheese and oregano; sprinkle over biscuits. Place a sausage link in the center of each roll; roll up.
  • Cut each widthwise into four pieces; insert a toothpick into each. Place on an ungreased baking sheet. Bake at 375° for 8-10 minutes or until golden brown.

Test Kitchen tips
  • To get a nice golden brown color try brushing with 1 large egg yolk mixed with a tablespoon of cream before baking.
  • Want even more visual appeal and a little extra crunch? Sprinkle each one with a few poppy seeds or sesame seeds before popping them in the oven.
  • Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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    Reviews

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    Average Rating:
    • cindiak
      Dec 26, 2013

      Made these for a holiday get together and they went fast. I was asked for the recipe several times, which I happily shared.

    • chacha55
      Dec 19, 2013

      I tried these for my Christmas get together and everyone loved them...

    • PoohGal79
      Jun 25, 2013

      No comment left

    • Potroast911
      Nov 20, 2012

      These were yummy and a bit addictive, I couldn't stop popping them. I'm making them again as appetizers for our anniversary dinner.

    • Jennifer
      Mar 7, 2008

      No comment left

    • whspr2me
      Apr 17, 2007

      No comment left