Sausage and Cheese Biscuits
Family Tested & Approved
pioneer baking mix...not bisquick
sharp cheddar cheese shredded
crisco or pam for coating the baking sheet
Scramble sausage to almost done stage..but not browned. This helps the sausage to stay soft in the biscuit and it will cook done while baking.
Drain the sausage and let it cool for a few minutes
In a large bowl mix together baking mix and cheese gently.
Gently stir in drained sausage
Pour in buttermilk and stir together until no dry mix shows
Dump mixture out on a floured surface. It will be very sticky.
Flatten out mixture to about 3/4 inch thick (this can be done will well floured hands)
Cut biscuits thick with a biscuit cutter. Or you can roll and pat out by hand.
Place dough on a well greased sheet pan. Or you can oil up a skillet and bake them. This gives an extra nice crunch to the bottom of the biscuits.
Brush tops with butter or the dripping from the sausage (which adds extra flavor!!)
Bake on 425 for 17-20 minutes