SC - Fighter Biscuit Recipie

[D. Clay-Disparti]

This was in a Bisquick Recipe book years ago with sharp cheddar instead of the
Velveeta cheese.  The sharpness of the cheddar really sets off the taste of a
well seasoned sausage.  It is one of my husband's favorites, but I won't make it
for him more than once a year, because, as you pointed out the cholesterol level
is HIGH.

Isabella/Dee

melc2newton at juno.com wrote:

> Just in case someone didn't know what I was searching a replacement for,
> This is it. (regardless of what fighters think, I stand by my horror)
> Beatrix
>
> --------- Begin forwarded message ----------
> From: JennaSW at AOL.COM
> To: CALONTIR at crcvms.unl.edu
> Subject: Fighter Biscuit Recipie
> Date: Sat, 30 Jan 1999 12:05:50 -0500
> Message-ID: <980d1bb9.36b33bee at aol.com>
>
> For those who asked.  For those who did not, sorry, please delete:
>
> Fighter Biscuit Recipie
> (origionally gotten from Andreas of Green Village via Sarra of Rockcliffe
> Manor.  Finola O'Clary fine-tuned it.)
>
> Ingredients:
> 1# Velveeta cheese
> 1# raw sausage (the frozen stuff in a tube, not patties or links!)
> 1# (4 dry cups) Bisquick Mix
>
> Mix the ingredients.  It is much easier if the sausage is thawed, and the
> cheese has been softened (not cooked) in a microwave.  If this is not
> possible, kibble the cheese fine and have a strong person stir.
>
> Heat the oven to 350deg F.  Drop spoonfuls of the mix on ungreased cookie
> sheets.  The biscuits will not expand in cooking, be advised.  Cook for
> 15-17
> minutes, or until lightly browned.  Watch this until you are used to it.
> Remove and cool.
>
> Because the mix contains sausage, the biscuits must be kept cold until
> served.
>
> This recipie is very salt and cholesterol-heavy.  Favorable results have
> been
> reported by people using low-sodium Bisquick, turkey sausage etc.
>
> This recipie may be used and reproduced by anyone chivalrous enough to
> accredit the source.
>
> Jenna
>
> --------- End forwarded message ----------
>
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