Southwestern Sausage Drop Biscuits Food

BREAKFAST-SAUSAGE-AND-GRUYERE DROP BISCUITS

Steps:

• Preheat oven to 425°F. Line a baking sheet with parchment, then crumble sausage onto it. Roast until cooked through, 10 to 15 minutes. Let cool 10 minutes, then remove sausage from pan and break into small pieces (you should have 3/4 cup).
• In a large bowl, whisk together flour, baking powder, baking soda, salt, thyme, and red-pepper flakes. Cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in cooked sausage and cheese.
• Add buttermilk and stir to create a thick, sticky batter (do not overmix). Using two spoons, scoop and drop 8 (approximately 1/2-cup) biscuits onto same baking sheet, leaving about 2 inches between them.
• Brush tops with buttermilk and sprinkle with thyme sprigs. Bake until golden brown and cooked through, 20 to 25 minutes. Let cool 10 minutes before serving. Biscuits are best eaten still warm from the oven, but can be stored at room temperature, lightly covered, up to 1 day, or frozen up to 1 month. Reheat (after defrosting if frozen) in a 350° oven to refresh, about 10 minutes.

SOUTHWESTERN SAUSAGE DROP BISCUITS

Steps:

• 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.

SOUTHWESTERN SAUSAGE DROP BISCUITS

Steps:

• Preheat oven to 350 degrees F. Crumble and cook sausage in medium skillet until browned. Drain on paper towels. Combine remaining ingredients except butter in large bowl; mix well. Shape dough into 2-inch balls; place on ungreased baking sheet. Bake 12 minutes or until golden. Serve hot with butter, if desired. Refrigerate leftovers.

SOUTHWEST SAUSAGE BAKE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Grease a 10x9-inch baking dish. Layer half the tortilla pieces into the bottom of the prepared dish; top with 2 cans green chilies, half the cooked sausage, and half the cheese, respectively. Repeat layering.
• Beat eggs, milk, salt, garlic salt, onion salt, black pepper, and cumin together in a bowl; pour over the layers in the baking dish.
• Cover baking dish with plastic wrap and refrigerate 8 hours to overnight.
• Remove dish from refrigerator and let warm at room temperature for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake the casserole bake in the preheated oven for 50 minutes. Arrange a layer of tomato slices atop the casserole and continue baking until a knife inserted into the middle of the casserole comes out clean, 10 to 15 minutes more. Let casserole cool 10 minutes before cutting.

SOUTHWESTERN SAUSAGE DROP BISCUITS

Steps:

• Preheat oven to 350 degrees F. Crumble and cook sausage in medium skillet until browned. Drain on paper towels. Combine remaining ingredients except butter in large bowl; mix well. Shape dough into 2-inch balls; place on ungreased baking sheet. Bake 12 minutes or until golden. Serve hot with butter, if desired. Refrigerate leftovers.

SOUTHWESTERN SAUSAGE DROP BISCUITS

Steps:

• Preheat oven to 350 degrees F. Crumble and cook sausage in medium skillet until browned. Drain on paper towels. Combine remaining ingredients except butter in large bowl; mix well. Shape dough into 2-inch balls; place on ungreased baking sheet. Bake 12 minutes or until golden. Serve hot with butter, if desired. Refrigerate leftovers.