[Sca-cooks] Meat Rolls

[Bill Fisher]

Yeah, from my experience that does seem really close to the
sausage biscuit, but the assembly seems differnt than a
biscuit.

Cadoc

On 9/13/06, Pat Griffin <ldyannedubosc at yahoo.com> wrote:
>
> 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
>
>
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