If you're in the bad habit that I am, of grabbing fast food breakfast on your way in to work (and if you're still going to work, like I will be), these handy Sausage Breakfast Biscuits are easy to make, they store great, and you can make lots ahead, and just put one in for a quick nuke in the microwave before you hit the road (or after you get to work).What you'll need:
2 1/4 C Bisquick baking mix
1 t onion powder
1 t garlic powder
1 T Cold butter
1 C Cooked, ground sausage (Breakfast sausage, italian sausage or zesty/hot sausage)
(Tip: Cook a round of sausage, drain on paper towels. Reserve the cup you need for this recipe, and freeze the rest that you cooked for your next pasta night) (or, make a double batch of these!)
1 C Shredded cheese (I like sharp cheddar or a cheese blend in this recipe, but use whatever you like best)
1 or 2 Finely chopped green onions
2/3 C Cold Milk
Preheat oven to 450F. To keep bottom of biscuits from burning at such a high heat, I like to place a baking rack on a cookie sheet, with parchment on the baking rack, so the heat gets evenly all around the biscuits and the bottoms don't get overdone.
In a medium bowl, combine the Bisquick, onion powder and garlic powder. Cut the butter into the Bisquick - you can use a pastry knife or just a sharp paring knife to finely dice the butter so the pieces are the size of small peas.
Add the sausage, cheese, and green onion, toss all together with a fork.
Slowly mix in the milk - you want to get all of the ingredients combined, but don't over mix or the dough will become tough.
Drop by large spoonfuls onto the parchment. Bake at 450F for 8-10 minutes, or until golden brown.
If you're feeling fancy, melt some butter and brush the tops of the biscuits when you pull them from the oven.
Once these have cooled, you can store them in an airtight container (I use a gallon-sized Ziploc bag) in the freezer. When you want to eat one, wrap it in a paper towel,
and microwave on full power for 35 seconds.
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