[Sca-cooks] Meat Rolls

[Pat Griffin]

Here in the South, we have a delicacy called "sausage biscuit" in which the
ground and browned meat is incorporated into the dough, sometimes with the
addition of cheese.  Cultural bias made me think of something similar when I
read "meat rolls".

Sausage Biscuits

1 half lb. bulk pork breakfast sausage 
1 and one half cups baking mix 
4 oz. (1 cup) grated cheddar cheese 
1 large egg 
2 Tbsp. milk 
1 quarter tsp. salt 
One eighth tsp. pepper 
One eighth tsp. dried thyme 
One eighth tsp. ground black pepper 
Cook sausage six to eight minutes over moderate heat, breaking up with a
spoon until meat is no longer pink. Drain in a strainer. In a large bowl,
combine biscuit mix, cheese and sausage with a fork. 

In a small bowl, beat remaining ingredients with a fork. Add sausage
mixture; blend well with hands. Shape mixture into 20-24 balls, using one
tablespoon of batter for each. Place two inches apart on an ungreased baking
sheet, flatten each ball slightly. Bake 20 minutes or until lightly browned.
May be frozen and reheated. 

Makes 20-24 biscuits

Lady Anne du Bosc
Known as Mordonna The Cook
Mka Pat Griffin
Thorngill, Meridies
Mundanely, Millbrook, AL