These are wonderful served with soups and we especially love them with potato soup and chili's. They are so easy to make, you could also make them to be enjoyed as a snack and I'm often asked to make them when we have oyster roasts and low country boils and invite friends over. You can kick up the level of heat by the amount of cayenne pepper you choose to add. Each recipe makes about 2 dozen small biscuts, so I usually make two recipes...one with the cayenne, and one without. We first tasted these at a little restaurant in Brunswick, Ga. that served them along with their soup and salad bar. I asked for the recipe and the owner wrote it down for me. That was about 8 years ago. The restaurant was bought by someone else a few years later and they stopped serving these little gems. LOL, we haven't been back.
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Units: US | Metric
- 1Preheat oven to 350.
- 2Crumble and cook sausage in medium skillet over medium heat until cooked through and browned.
- 3Remove sausage and drain well on several layers of paper towels.
- 4In a large bowl, combine cooked sausage and remaining ingredients; mix well to form a dough.
- 5Shape dough into 2" balls and place on a ungreased, foil lined baking sheet.
- 6Bake for 12 minutes, or until golden brown.
- 7Serve warm. Makes 2 dozen small biscuits.
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Nutritional Facts for Southwestern Sausage Drop Biscuits
Serving Size: 1 (195 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 550.3
- Calories from Fat 233
- Total Fat 25.9 g
- Saturated Fat 10.8 g
- Cholesterol 96.5 mg
- Sodium 1030.2 mg
- Total Carbohydrate 43.0 g
- Dietary Fiber 2.0 g
- Sugars 8.5 g
- Protein 34.7 g