Prep 12 mins
Cook 12 mins
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.
- 453.59 g bulk pork, beef or 453.59 g venison sausage
- 236.59 ml chopped green onion
- 709.77 ml baking mix
- 236.59 ml milk
- 295.73 ml shredded sharp cheddar cheese
- 1.23 ml paprika
- 236.59 ml well drained diced canned tomato
- 0.25 ml cayenne pepper
- 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.