Monday, December 6, 2010
The original recipe for these biscuits I found in the 1984 Southern Living annual recipe book. And I've been making them for a long time. They freeze well, so we'd both do well to get some in the freezer and then forget about them until Christmas morning. If we don't forget about them, we'll be too tempted to pull them out and eat them EVERY MORNING from now until then. They are THAT good.
So dear reader, here are my (well the original recipe came from Martha Martin in Vardaman, MS....If I knew Martha, I'd send her a thank you note!)
Sausage Biscuit Bites
3/4 pound hot bulk pork sausage (or just regular is what I use)
2 2/3 c. all purpose flour
2 T. sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 c. shortening
1 pkg. dry yeast
1/4 c. warm water (105 to 115 degrees)
1 c. buttermilk***
Melted butter or margarine
Cook sausage in a skillet until browned, stirring to crumble; drain well and set aside.
Combine the next 5 ingredients, mixing well; cut in the shortening with a pastry blender until mixture looks like coarse meal. Dissolve yeast in warm water; let stand 5 minutes. Add yeast mixture to buttermilk, stirring well. Add buttermilk mixture to dry ingredients, stirring just until the dry ingredients are moistened. Knead in sausage. Turn dough out onto a lightly floured surface; knead lightly 3 or 4 times.
Roll dough to 1/2 inch thickness; cut with a 1 3/4 inch round cutter. Place biscuits on an ungreased baking sheet. Brush tops with melted butter. Bake at 425 degrees for 10 minutes or until golden brown. Yield: 3 dozen biscuits
Note: To freeze, place uncooked biscuits on an ungreased baking sheet; cover and freeze until firm. Transfer frozen biscuits to plastic bags. To bake, place frozen biscuits on an ungreased baking sheet ; bake for 10 to 15 minutes.
Thanks, Martha!! These are one of our favorites!!!
***I always keep Buttermilk Powder in my fridge, but don't always have real buttermilk. Many times I have substitued dry buttermilk powder mixed in the dry ingredients and add the appropriate amount of water to the liquid ingredients. Also I have doubled this recipe many times and it always turns out great! Enjoy!!!!
Here is what my brand of Buttermilk powder look
Posted by southerninspiration at 3:24 PM