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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sausage Biscuit Rolls Recipe

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This recipe for Sausage Biscuit Rolls is from The Dunn Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 biscuit recipe
1 lb. of sausage (I use the sausage with sage)
Directions:
Directions:
After making your biscuit recipe, divide dough in half. On wax paper, roll each half into rectangle shape about 1/4 inch (thinner than biscuits). Pinching off bits of sausage, cover the biscuit dough. This is a little easier to do if sausage is at room temperature. Then roll into a log (pinwheel) starting on the long side. Wrap in wax paper and freeze. When ready to use, preheat to 400º. Let biscuit roll stand for 15 minutes or until easy to cut but not too thawed. Cut into 1/4 to 1/2 inch slices and place on pan with sides like a jelly roll pan. Bake for about 15 minutes at 400º or until they are brown. You can adjust this if needed. You may want to use non-stick aluminum foil to help with cleanup.
Personal Notes:
Personal Notes:
This is one of my favorite Christmas morning recipes. Mom and I like to eat it with pepper jelly.

 

 

 

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