Sausage-Cheese Biscuits

Preparation info

  • Difficulty


  • Yield: about

    5 dozen


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

This is one of the finest cocktail snacks I have ever sampled. It is insidiously good, like peanuts or popcorn, and consists of well-spiced sausage baked into a roll and cut into rounds. It is a recipe given to me by my sister in Greenwood, Mississippi, one Christmas past.


  • cups sifted flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt, if desired
  • 2 tablespoons solid white vegetable shortening
  • 2 tablespoons cultured buttermilk powder (see note)
  • ½ pound sharp Cheddar cheese, grated
  • 1 pound homemade Spiced Sausage


  1. Preheat the oven to 425 degrees.
  2. Set aside 1 tablespoon flour for kneading the dough.
  3. Combine the remaining flour, baking powder, baking soda, and salt in a mixing bowl. Blend well. Add the shortening and cut it in with a pastry cutter. Add the buttermilk powder and blend well with the fingers.
  4. Add the cheese and uncooked sausage and blend thoroughly. Turn the dough out onto a lightly floured board and knead briefly. Shape the mixture into balls about 1 inch in diameter, rolling between the palms of the hands. As the balls are shaped, arrange them on a baking sheet. (The biscuits may be frozen and baked later after thawing.)
  5. Place in the oven and bake 15 to 20 minutes.