Fatty, Apple and Cheese Biscuits
This is all you need to make Fatty, Apple and Cheese biscuits:
1 Apple peeled and shredded
1 Breakfast Fatty (I like Jimmy Dean Hot sausages)
1/2 cup of shredded cheddar cheese
Shortening (I only use Crisco)
Buttermilk or Whole Milk
NOTE: If you don’t have buttermilk you can make a buttermilk substitute;
For this recipe we need 3/4 cup of butter milk so – take 3/4 cup of whole milk add 1-1/2 tablespoons of cream of tartar, or add 3/4 tablespoon of lemon juice or white vinegar to the milk and let it sit for about 5 to 10 minutes.
You can use any brand of breakfast sausage, even your own homemade sausage – whatever you like. I do like using delicious apples for this because they are sweeter. If you use a sour apple add brown sugar.
You could also use Bisquick to make the dough following the directions on the package. Which ever you choose will be fine.
Okay first we need to mix up some biscuit dough
· 2 cups Self-Rising Flour
· 1/4 teaspoon baking soda
· 1/4 cup shortening
· 3/4 cup (plus 2 tablespoons) buttermilk or whole milk
The buttermilk is optional but I think it makes the biscuits taste better. It’s up to you!
In large bowl, whisk together flour and baking soda. Cut shortening into flour until mixture resembles coarse crumbs. Stir in buttermilk to form a soft dough or until dough pulls away from the bowl.
Place dough on a lightly floured counter top and Knead until smooth, 10 - 12 times. Roll dough out to about 3/8 inch thickness and cut into 3 x 4 inch rectangles. Place rectangles on a lightly floured plate an set aside.
Take one breakfast sausage and roll it out thin on a piece of plastic wrap. Sprinkle shredded apple and cheese all over the sausage meat and roll it up in the plastic wrap and chill for about 10 minutes.
Once the meat is chilled. Make slices of the sausage about 1 inch thick, squash it down some and wrap in with the dough.
Bake for at 400ºF for10 to 12 minutes or smoke at 230 to 250ºF until dough is golden brown.
These are also very good with, diced, onion, green or red peppers, mushrooms whatever you like! Don’t be afraid to experiment!
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