Sausage Link Roll Ups With Buttermilk Biscuits Recipes

EASY SAUSAGE BISCUIT BITES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread each biscuit into a 2x4-inch oval using your hands. Brush hot mustard onto each biscuit. Place a sausage link across the short edge of each biscuit oval and roll up lengthwise. Cut each rolled biscuit into 4 round slices. Lay 'bites' onto a baking sheet. Sprinkle each 'bite' with Parmesan cheese.
• Bake in the preheated oven until biscuits are browned, 18 to 20 minutes.

BUTTERMILK BISCUIT SAUSAGE PINWHEELS

Steps:

• With a pastry blender, cut shortening into flour. Add buttermilk; mix. On a lightly floured surface, knead for a few seconds, adding additional flour if necessary. Roll out on a lightly floured surface into a 12x9-in. rectangle. Spread sausage over dough. Roll up, jelly roll-style, starting from the short side Chill. Cut into 1/2-in. slices. Place, cut side down, on a lightly greased baking sheet. Bake at 425° for 25 minutes or until lightly browned.

BUTTERMILK BISCUITS WITH SAUSAGE GRAVY

Steps:

• Preheat the oven to 500 degrees F.
• In a bowl, combine 1 1/2 cups of the all-purpose flour, the whole wheat pastry flour, baking powder, salt and baking soda. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse meal. Combine the buttermilk and 1 tablespoon of the oil. Pour the buttermilk mixture into the flour mixture and gently mix until just combined.
• Turn the dough out onto a lightly floured surface. Knead lightly using the heel of your hand to compress and push the dough away from you, and then fold it back over itself. Give the dough a small turn and repeat eight or so times. (It's not yeast bread; you want to just barely activate the gluten, not overwork it.) Using a lightly floured rolling pin, roll the dough out 1/2 inch thick. Cut out rounds of dough with a 1 1/2-inch round cutter dipped in flour; press the cutter straight down without twisting so the biscuits will rise evenly when baked.
• Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and sprinkle with salt and pepper. Using a wooden spoon, break up the meat into small pieces. Cook until lightly browned, 3 to 5 minutes. Pour off any excess rendered fat. Add the onions and cook until clear and translucent, 3 to 5 minutes. Add the remaining 1/4 cup all-purpose flour and stir to combine and coat. Add the milk and season with salt and pepper. Bring to a boil and then reduce the heat to simmer. Let cook, stirring occasionally, until thick, about 5 minutes. Taste and adjust for seasoning with salt and pepper.
• Meanwhile, place the biscuits on an ungreased baking sheet about 1 inch apart. Bake until golden brown, 8 to 10 minutes. Transfer to a rack to cool just slightly. Split and serve hot with the sausage gravy.