I am so fortunate to have friends share recipe ideas with me. A dear friend thought this recipe could be adapted to use our summer sausage. It was a hit - let me know what you think too!
Servings: 12 biscuits
3 cups all purpose flour
5 tsp baking powder
1 1/2 tsp salt
1/2 tsp baking soda
1/2 cup butter frozen and grated
2 cups shredded cheddar
2 Tbsp fresh chives
1 cup full fat buttermilk
2 Tbsp melted butter to brush tops
2 cups (about 6 oz) Silver Creek Summer Sausage, finely diced
Preheat the oven to 450°F. Line a baking sheet with parchment paper. Set aside.
Dice sausage into tiny pieces, set aside
In a large mixing bowl, use a whisk to sift together flour, baking powder, salt, and baking soda.
Add grated butter, mix until evenly distributed. I used a pastry blender
To the bowl add sausage, cheese and chives, mix well.
Make a well in the center adding buttermilk. Mix thoroughly. Turn out onto a lightly floured non-stick surface. Turn a couple of times to bring together and lightly coat with flour.
Press into roughly a 9 x 9 inch square around 1-inch thick. Use a sharp knife dipped in flour to cut into 12 even squares.
Place squares side by side on a baking sheet. Brush tops with melted butter.
Bake for 18-20 minutes or until golden and puffed.
Serve immediately brushed with additional butter, if desired.
Adapted from: Melissa’s Southern Style Kitchen
Silver Creek Summer Sausage (nutrition info located in photo section)
As a self-proclaimed "dump and pour" cook, this information is approximate. Modifications made based on my family's preferences.
I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.
Please feel free to make changes to this recipe to fit your dietary needs.