The Southern Glamper: Honey Glazed Sausage Biscuit Minis - A New Take on Sausage Biscuits

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Honey Glazed Sausage Biscuit Minis - A New Take on Sausage Biscuits

Wednesday, February 22, 2017

Ever since I learned how to make biscuits a few years ago, I have been obsessed with new ways to make them different and fun.  Sure a plain biscuit with butter and jelly is delicious, but there are so many things that you can do with this biscuit dough.

I love using what I have on hand to make treats at home.  It makes food much more interesting than just the same old thing over and over.  This weekend, I had some heavy cream and little smokies in my fridge.  This is the start of something great.

This recipe is a twist on Natalie Dupree's 2 Ingredient Biscuits.  These biscuits turns out perfect every time.  You can thank me later.  What you need is heavy cream and southern wheat self rising flour.  By southern wheat, I mean White Lilly, Martha White, etc.  The lower gluten is what allows this biscuit to work.  Don't ask questions.  Trust me on this one.

Start with:

1 3/4 cup heavy cream
2 1/4 cups self rising flour


Combine 1 1/2 cups of cream with 2 cups of flour.  Stir until just mixed and turn out onto a floured surface with 1/4 cup of the remaining flour to work on.  Pat out gently and fold in half three times.  Don't work the dough too much.  And shape into a thinnish (1/2 inch rectangle)

Next, use your sausages to measure out your dough.  Or you can just cut into twenty even pieces.


Wrap each sausage in dough gently.  If your hands are sticky, dust with flour.  However, don't get heavy on the flour.  You want a soft biscuit.


Place with the seam side down into a greased 9 x 13 inch pan.  It is okay if they don't wrap all the way around.  Just cover as much as you can.  Top with remaining 1/4 cup of heavy cream.

Place into a preheated 425 degree oven.

Bake for 20 minutes or until golden brown.

While these cook, mix together 2 to 3 tablespoons of honey with 1 1/2 tablespoons of butter.  Heat slightly in the microwave for 20 seconds to combine thoroughly.

When you remove the biscuits from the oven, brush with honey butter and let it sink in.

You could stop here if you don't want to add the glaze, but the glaze is oh so good!

Allow enough time for the glaze to seep into the biscuits.  They won't be sticky.  Just melt in your mouth good!

Let sit for 5 minutes.  Serve warm.

Easy and small.  Perfect for little hands and pairs well with fruit and eggs.

I love a fun breakfast on the weekend, and what better way to do it than with little sausage biscuits.

Do you have a biscuit recipe that you love?  Feel free to share your biscuit successes and fails.  We love to mix in fruit in the summer and glaze with a powdered sugar glaze.  Play with this biscuit recipe.  And, don't forget, this is perfect just as it is.

If you want more recipes from Natalie Dupree, check out Mastering the Art of Southern Cooking.  Also, check out her interview from the Splendid Table.  She talks biscuits and gives more information about this formula for a perfect biscuit.


Have a great week.  Get out there and make some biscuits!  Your family will love your for it!

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