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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
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,
Yields
24 Servings
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