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03 June 2006 @ 02:56 pm
Oh, I Almost Forgot  
Secret message to Paula: could you post or send me an email with the sausage biscuit thingy recipe?
 
 
In the mood: busy
 
 
 
asakiyume: wall dragonasakiyume on June 3rd, 2006 09:01 pm (UTC)
and then you post it, okay?
Douglas Triggs: bad icondoubt72 on June 3rd, 2006 09:06 pm (UTC)
That all depends on whether she wants me to... :-P
asakiyumeasakiyume on June 3rd, 2006 09:11 pm (UTC)
もちろん! (Hope she doesn't mind, though)<--mouth watering at thought of yummy sausage biscuit thingy...
Douglas Triggs: astronomydoubt72 on June 3rd, 2006 09:19 pm (UTC)
はい、分かりました。
dragonet2dragonet2 on June 4th, 2006 03:47 am (UTC)
Of course
I double checked with Jim to make sure I've got the particulars right, so here it is in public (he makes them more often than I do).

There's something similar in the Bisquick cookbook, but it comes out more cookielike (and I think the absence of texture is nasty).

1 lb. sausage, Jimmy Dean, Farmland or store brand sausage

8 oz cheese, we use CheezWhiz for ease of mixing

3 cups Bisquick

1-3 tsp of liquid, depnding on flavor intensity desired (i.e., 1 tsp of Scorned Woman or other hot sauce, 2-3 of worchestershire or 57 sauce)

other flavorings to taste (garlic, seasonings, etc) generally a tsp or two is plenty.

Get all ingredients ready, put gloves on (you're gonna use your hands to mix it up).

Mix cheese and sausage together, then add liquid and Bisquick. You don't want this smooth, that's why you're using your hands. A friend used her stand mixer and the texture was, well.... urm. Not nice.

You have enough moisture if the biscuit mix incorporates with the meat/cheese into a slightly crumbly dough.

Roll out balls approximately 1 inch. If you're making a lot, I have a spring-handled disher that holds approx. 1 Tablespoon or so, it makes it go so much faster (scoop out dough, then finish with a short hand-roll).

JIM’S NOTE: I make the balls 3/4 inch or so in diameter, to get more for parties. Just don't make them too large, as they do expand during cooking.

Bake at 375 Deg. F for approximately 15 minutes. They should be firm and starting to turn brown. If you use a sugary liquid (Like Heinz 57 or ketchup), check on them sooner, sugar burns.

Serve when hot, serve cold, they hold without refrigeration but that wouldn't hurt (I imagine that they'd have two years frozen before they started getting stale, if you wrapped the tight). I've never had that problem, I take them to cons, I put them out at parties, they go away. We DO have a scant few hot hot hot ones from Conquest, but Seanta and Dr. P will take care of 'em.

Please make it once per the recipe, before you go 'oh, I can do this or so and shortcut..' doing it once gives you a feel for what it's about. then it can be varied.


Douglas Triggsdoubt72 on June 4th, 2006 03:02 pm (UTC)
Re: Of course
Thanks!

I'll have to give this a shot in the next few weeks (I imagine after a few tries at it my own weird recipe will evolve -- that's what happened with the Thai food I cook, anyway. I tend to improvise an awful lot when I cook).
asakiyumeasakiyume on June 5th, 2006 07:06 am (UTC)
Re: Of course
Thanks dragonet2! I'll try them too. They sound great!