| Level: | Intermediate |
| Total: | 32 min |
| Prep: | 12 min |
| Cook: | 20 min |
| Yield: | 16 biscuits |
| Level: | Intermediate |
| Total: | 32 min |
| Prep: | 12 min |
| Cook: | 20 min |
| Yield: | 16 biscuits |
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 tablespoons sugar
- 6 tablespoons unsalted butter
- 1/3 cup whole milk
- 1/4 cup sour cream
- 6 small breakfast (pork or chicken) sausages (about 8 ounces)
- Honey mustard
Instructions
- Preheat oven to 425 degrees F.
- Whisk the flour, baking powder, baking soda, salt, and sugar together in bowl. Rub in 2 tablespoons of butter until absorbed, and then rub in the remaining butter until mixture resembles coarse sand. Whisk the milk and sour cream into a liquid measuring cup; stir the sour cream and milk into the dry ingredients.
- Turn the dough out of the bowl and knead very lightly and flatten into a square. Using a rolling pin, roll the dough into a 9 by 12-inch rectangle. Trim dough’s rough edges with a pizza cutter or a knife, and then cut it in half lengthwise to make 2 rectangles. Lay 3 sausage links end to end, lengthwise, down the center of each piece of dough. Fold the dough over the sausages into long rolls with overlapping dough on the bottom. Slice each roll crosswise into 8 (1 1/2-inch) pieces.
- Transfer rolls to a baking sheet. Bake until golden, about 20 minutes. Serve warm with honey mustard.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 140 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 27 mg |
| Sodium | 184 mg |
| Serving Size | 1 of 16 servings |
| Calories | 140 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 27 mg |
| Sodium | 184 mg |
Reviews
disgusting rubish stink
This was a good concept. The “blanket” will fill you up before you really get a fill for the “pig.” Next time, I may roll out the dough a little thinner, so it’s not so filling.
Flaky crust, pretty easy to prepare. Recommended
I fixed this to accompany a corn chowder and my husband loved it. It was also well-received by others… easy and comforting for breakfast or anytime.