Sausage topped mini biscuits^

48 servings

Ingredients

Quantity Ingredient
1⅔ cup Flour
⅓ cup Yellow cornmeal
2 teaspoons Baking powder
¼ teaspoon Baking soda
¼ teaspoon Salt
½ cup Shortening
⅔ cup Buttermilk or sour milk
8 ounces Bulk pork sausage
¼ cup Sliced green onion
1 clove Garlic, minced
2 tablespoons Tomato paste
1 tablespoon Water
6 slices American cheese

Directions

Stir together flour, cornmeal, baking powder and soda and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center of the dry mixture. Using a fork, add buttermilk or sour milk all at once, stirring just until dough is moistened.

Turn dough out onto a lightly floured board. Quickly knead 1012 strokes or till dough is nearly smooth. Pat or roll out to ¼" thicknes. Dip a 1¾" biscuit cutter in flour, then cut dough straight down. Place on an extra large ungreased baking sheet. Reroll dough as necessary.

Bake at 450F 8-10 minutes or till biscuits are lightly browned.

Meanwhile, cook sausage, green onion and garlic in a medium skillet till no pink remains, stirring well to break up any large chunks.

thoroughly drain off fat, using paper towels to blot at meat. Stir in tomato paste and water. Heat through. Cut each slice cheese into quarters, halve each to make 48 triangles.

Spoon a scant 1 teaspoon of the sausage mixture on each biscuit. Top with a cheese triangle. Return to oven for 1-2 minutes to melt cheese. Serve hot. Makes 48

To make ahead: Place biscuits topped with sausage mixture on a baking sheet; freeze about 30 minutes. Remove from pan and store in freezer bags. To serve, place biscuits, sausage side up, on a baking sheet and cover loosely with foil. Heat in a 350 degree oven 10-12 minutes or till biscuits are heated through. Add cheese and bake until melted. Serve hot.

BH&G Holiday Appetizers 94 Carolyn Shaw 6-95 Submitted By CAROLYN SHAW On 08-24-95

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