Sausage Cheese Scones Food

SAUSAGE CHEDDAR SCONES

Steps:

• In a large bowl, combine the flour, salt, baking powder, and pepper. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until pea-sized clumps are throughout. Stir in the sausage and cheese. Combine the maple syrup and the whipping cream in a separate bowl and then stir into the dry ingredients, just until evenly incorporated. If a lot of dry ingredients remain in the bottom of the bowl you can add an additional tablespoon of cream, but be sure to not add too much liquid.
• Pat the dough out in a ¾" thick circle and place the dough round on a parchment lined baking pan in the freezer to chill for 30 minutes. Meanwhile, preheat the oven to 400 degrees.
• Once the dough is chilled, cut the dough into 8 wedges but leave the circle of pieces together. Use a pastry brush to brush a thin layer of whipping cream over the scones. Bake in the oven until golden brown around the edges of each scone, about 35 minutes.

SAUSAGE AND CHEESE SCONES FOR YOUR FREEZER

Steps:

• Preheat oven to 400°F.
• Combine flour, baking powder, sugar, salt and pepper in a large mixing bowl. Cut butter into the bowl, mixing it up until it looks a little like meal.
• Stir in the cheese and sausage.
• Combine buttermilk and egg white together with a whisk.
• Add the liquid ingredients to the dry ingredients until just moist.
• Turn dough out onto a lightly floured surface; knead lightly 4-5 times with floured hands. Note: The dough will be sticky.
• Pat dough into two 8-inch circles on prepared baking sheet (spray with cooking spray).
• Cut dough into 8 wedges, cutting into but not all the way through the dough like a pie.
• Bake at 400°F for 20 minutes or until lightly browned.
• Cool.
• Cut wedges all the way through and wrap individually.
• Put in a ziplock bag and freeze.
• To Reheat: take wedge out of wrapping and place in the microwave 30-50 seconds until warm.

CHEESE AND SAUSAGE "MAN SCONES"

Steps:

• Cook sausage until browned. Remove from pan and drain extra fat. Let cooked sausage cool.
• Chop mushrooms and add to pan with remaining oil from sausage. Cook until browned. Set aside to cool.
• Add milk to Bisquick to make a fairly stiff dough.
• Use hands to work the cheese, mushrooms and sausage into the dough. Add more milk if needed to combine, but dough should remain firm.
• Roll dough into balls that are about 3 inches in diameter. Place on lightly greased cookie sheet. You should have between 12-15 balls depending on how much dough you use per ball.
• Cook on 375 degree oven until lightly browned and cooked through, about 20 minutes.

BISQUICK CHEDDAR SCONES

Steps:

• Preheat your oven to 400 degrees.
• Combine Bisquick with cheddar cheese, milk, 2 tablespoons of butter that has been melted in the microwave, and 1/8 teaspoon garlic powder in a medium bowl.
• Mix until well-combined.
• Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet.
• Combine 1/4 cup butter with 1/2 teaspoon garlic powder, parsley flakes and salt.
• Brush this mixture over the tops of each unbaked biscuit.
• Bake for 14 to 16 minutes or until the tops of the biscuits begin to turn light brown.
• Serve Warm.