| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bread | 24 | Servings | |
INGREDIENTS
| 4 | ts | Crushed red chile |
| 1 | c | Flour |
| 2 | ts | Baking powder |
| 2 | c | Grated Cheddar cheese (sharp) |
| 1 | lb | Hot sausage; removed from casing |
INSTRUCTIONS
Date: 1 Mar 96 5:41:20 EDT From: BILL FLAVIN <BILL_FLAVIN@alexandria-emh1.army.MIL> Combine everything and shape into 1 1/2" balls. Bake on ungreased baking sheets at 400F for 25 min or until golden brown. Makes 4-5 doz. Can be frozen; to serve thaw in refrigerator overnight and reheat at 350F Instead of using raw sausage, I first browned it pretty well and drained. This made it a bit less greasy. I also diced a couple japs and included. When mixing, I had to add a bit of water to the dough, as the sausage was less moist. I can't vouch for the reheating method, as we ate almost all of the biscuits from both batches immediately and folks insisted on eating the remainders cold rather that waiting to reheat. CHILE-HEADS DIGEST V2 #260 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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