Sausage Biscuits

These are not the sausage sandwiches that you find at fast-food restaurants, but an hors d’oeuvre that is served at cocktail parties. This is really a down-home, trashy sort of food, but everyone loves it. It is a cheese biscuit chock-full of country sausage.


  • 1 pound country sausage
  • 6 ounces ( sticks) unsalted butter
  • cups grated extra-sharp cheddar cheese
  • ¼ cup freshly grated Parmesan cheese
  • 1 teaspoon salt
  • cups plus about 2 tablespoons ( cup) unbleached (all-purpose) flour
  • perfect pecan halves (optional)


Fry the sausage over medium-high heat until it is cooked through, drain, and allow to cool. Cream the butter and cheeses together. Sift the salt and flour together over the cheese mixture and blend together with a wooden spoon or spatula. Crumble the sausage and mix it in with your hands. Chill the dough for about 30 minutes.

Preheat the oven to 350°. Pinch off small pieces of the dough and roll them into 1-inch balls. Place the balls about an inch apart on baking sheets. If desired, top some or all of the balls with perfect pecan halves, pushing the pecan into the dough and flattening the balls. Bake for 15 to 20 minutes or until they begin to brown. Serve warm or at room temperature. Store in airtight containers for no more than 1 week.