Sausage-And-Biscuit Pigs In Blankets
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
58
Spice
54
Sweetness
59
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1 tsp
Baking Powder1 tsp
Sugar1 tsp
Baking Soda2 tbsps
Green (finely chopped scallion)1 cup
Buttermilk1 tsp
Cracked Black PepperDirections:
1
Position an oven rack in the center of the oven, set a baking sheet on it and preheat to 400 degrees F
2
Toss the sausage links with the oil in a large bowl
3
Add the sausages to the hot baking sheet, and spread out in 1 layer
4
Roast, turning halfway through, until lightly browned in spots and cooked through, about 15 minutes
5
Let cool completely
6
Cut each sausage in half crosswise
7
Meanwhile, whisk together the flour, baking powder, sugar, baking soda and 1/4 teaspoon salt in a large bowl
8
Grate the frozen butter on the large holes of a box grater, and add to the bowl, along with the scallions
9
Add the buttermilk, and mix together gently with a fork
10
When a shaggy dough forms, turn it out onto a floured surface
11
Working quickly, roll the dough out into a 14-by-8-inch rectangle about 1/8 inch thick
12
Trim each side by about an inch, to yield a 12-by-6-inch rectangle with clean edges
13
Cut twelve 1-inch-wide strips, then cut those strips in half crosswise
14
(You should have 24 strips, each about 1 inch by 3 inches
15
) Wrap a biscuit strip around the belly of each sausage half, and place, seam-side down, at least 1 inch apart on a clean baking sheet
16
Sprinkle a small pinch of cracked black pepper on top of each one
17
(Refrigerate up to overnight if not baking right away
18
) Bake until golden brown, 15 to 18 minutes
19
Serve with maple syrup on the side