Southwestern Sausage Drop Biscuits Recipes

SOUTHWESTERN SAUSAGE DROP BISCUITS

Steps:

• Preheat oven to 350.
• Crumble and cook sausage in medium skillet over medium heat until cooked through and browned.
• Remove sausage and drain well on several layers of paper towels.
• In a large bowl, combine cooked sausage and remaining ingredients; mix well to form a dough.
• Shape dough into 2" balls and place on a ungreased, foil lined baking sheet.
• Bake for 12 minutes, or until golden brown.
• Serve warm. Makes 2 dozen small biscuits.

SAUSAGE-CHEDDAR BISCUITS

Steps:

• Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
• In a medium skillet over medium heat, cook the sausage until well-browned, breaking it up into small pieces. Let cool completely, either on the counter or in the freezer.
• Mix together the butter and sour cream in a stand mixer. Mix in the flour, 1 cup at a time, mixing until fully combined. Add the sausage and cheddar, and mix until well incorporated.
• Drop heaping spoonfuls of the dough onto the prepared baking sheets. Bake until lightly browned, 20 to 25 minutes.

SOUTHWESTERN SAUSAGE DROP BISCUITS

Steps:

• Preheat oven to 350 degrees F. Crumble and cook sausage in medium skillet until browned. Drain on paper towels. Combine remaining ingredients except butter in large bowl; mix well. Shape dough into 2-inch balls; place on ungreased baking sheet. Bake 12 minutes or until golden. Serve hot with butter, if desired. Refrigerate leftovers.

SOUTHWESTERN SAUSAGE DROP BISCUITS

Steps:

• Preheat oven to 350 degrees F. Crumble and cook sausage in medium skillet until browned. Drain on paper towels. Combine remaining ingredients except butter in large bowl; mix well. Shape dough into 2-inch balls; place on ungreased baking sheet. Bake 12 minutes or until golden. Serve hot with butter, if desired. Refrigerate leftovers.

BREAKFAST-SAUSAGE-AND-GRUYERE DROP BISCUITS

Steps:

• Preheat oven to 425°F. Line a baking sheet with parchment, then crumble sausage onto it. Roast until cooked through, 10 to 15 minutes. Let cool 10 minutes, then remove sausage from pan and break into small pieces (you should have 3/4 cup).
• In a large bowl, whisk together flour, baking powder, baking soda, salt, thyme, and red-pepper flakes. Cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in cooked sausage and cheese.
• Add buttermilk and stir to create a thick, sticky batter (do not overmix). Using two spoons, scoop and drop 8 (approximately 1/2-cup) biscuits onto same baking sheet, leaving about 2 inches between them.
• Brush tops with buttermilk and sprinkle with thyme sprigs. Bake until golden brown and cooked through, 20 to 25 minutes. Let cool 10 minutes before serving. Biscuits are best eaten still warm from the oven, but can be stored at room temperature, lightly covered, up to 1 day, or frozen up to 1 month. Reheat (after defrosting if frozen) in a 350° oven to refresh, about 10 minutes.

SOUTHWESTERN SAUSAGE DROP BISCUITS

Steps:

• Preheat oven to 350 degrees F. Crumble and cook sausage in medium skillet until browned. Drain on paper towels. Combine remaining ingredients except butter in large bowl; mix well. Shape dough into 2-inch balls; place on ungreased baking sheet. Bake 12 minutes or until golden. Serve hot with butter, if desired. Refrigerate leftovers.