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)
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1 1/2
cups buttermilk baking mix (gluten-free works also)
-
1
cup grated cheddar cheese
-
1
large egg
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3
tablespoons milk (add more if mix is extra sticky)
-
1/4
teaspoon salt
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1/8
teaspoon ground pepper, dried thyme, ground ginger (if you have fresh thyme, use about 1/2 teaspoon, finely minced; ditto ginger)
Directions
- 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.
- In another bowl, mix together egg, milk, and seasonings, add sausage mixture and blend well with hands.
- Shape mixture into 28 balls (about 1 tablesoon each), place 2 inches apart on a baking sheet, flatten slightly, and bake 20 mintes.
- Let cool, and serve.