Biscuit Sausage Rolls

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 rolls

Recipe photo

These aren't your ordinary franks in a blanket. We've wrapped hearty sausage meat in tender, flaky biscuit dough to create rich, bite-sized snacks.

Biscuit Sausage Rolls

star rating (3) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 12 rolls
Published: 12/27/2012

Ingredients

  • 2 cups King Arthur Perfect Pastry Blend or King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 to 1 1/4 cups cold heavy cream, enough to make a cohesive dough
  • 10 ounces sausage meat, uncooked

Directions

1) Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.

2) Whisk together the dry ingredients, and stir in the heavy cream to moisten the dough thoroughly — it should hold together without any dry pieces falling off.

3) Turn the dough out onto a clean work surface (a silicone mat works well), and fold it over once or twice. Roll it into a 5" x 18" rectangle about 1/4" thick, and moisten one long edge with water.

4) Form a 3/4"-thick log of sausage meat along the dough's unmoistened edge. Roll the dough around the meat to form a log. Press to seal the moistened edge.

5) Cut the log into 1 1/2" lengths and place the rolls seam-side down on the prepared baking sheet.

6) Bake the rolls for 15 to 18 minutes, until they're golden brown. Remove them from the oven, allow to cool for 5 to 10 minutes, then serve as is, or with your favorite mustard.

Yield: 12 rolls.

Reviews

1
  • star rating 12/25/2013
  • Dbriihl from Valdosta
  • I made this Christmas morning and made a half batch. I don't typically make biscuits but thus was easy. I had to cook it longer than suggested. Mine did not turn out like the picture but Family really liked it.
  • star rating 01/09/2013
  • Karen from Front Royal VA
  • Super simple and yummy. And if you like to add cheese, try adding about a half cup of grated cheddar to your biscuit dough before you add the cream. This will add the cheese flavor, but won't drip out like it will from the center. Also, mix a little bit of ranch dressing into your sausage. A super game day snack!
  • star rating 12/31/2012
  • DreamBaker from KAF Community
  • I just made these this morning. I have been excited about trying them since they were featured on the "home page"=). And they taste as good as they look. You just can't beat sausage and biscuits. I followed the recipe except that I mistakenly bought regular cream instead of heavy cream. Now, I haven't made biscuits in years, and I am heavy handed and was worried they would be tough. They were great. The recipe was very forgiving. I didn't add enough cream at first so I had to add a little extra and then a little extra, even with the extra stirring they were fine. It took me 20 minutes from start to oven, but I was not organized and had to find a makeshift rolling pin, which set me back a bit.. So they are pretty quick to put together and I got 12 biscuits out of it. I sprinkled some cheese in with half of them, which I would not do again. It did not add much flavor and some of it leaked out leaving a hole. I did use a piece of plastic wrap on the counter (to make cleanup easier) and it turned out to be really handy when rolling up. They are not dainty, so I am not sure I would use these as an fancy appetizer - may be great for game day, though. Definitely great for a family breakfast =). Thanks KAF for a fun, easy, recipe. Any thoughts on if it could be made the night before?
    If wanting to prepare these the night before, I would roll up the dough with the filling, wrap with plastic and keep in the fridge until morning. Then, slice and bake! Kim@KAF


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