Sausage-Biscuit-and-Gravy Pigs in Blankets
- Level: Easy
- Yield: 24 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 94
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 8
- Dietary Fiber
- 0
- Sugar
- 3
- Protein
- 3
- Cholesterol
- 14
- Sodium
- 140
- Total: 1 hr 20 min
- Prep: 30 min
- Inactive: 18 min
- Cook: 32 min
Ingredients
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
12 4-inch links breakfast sausage
1 tablespoon vegetable oil
1 1/4 cups all-purpose flour, plus more for the work surface
1/4 cup shredded pepper Jack cheese
1 teaspoon baking powder
1/2 teaspoon sugar
3 tablespoons unsalted butter, frozen in 1 piece
2 tablespoons finely chopped scallion greens
1/2 cup buttermilk
1 teaspoon cracked black pepper
Maple syrup and/or warm gravy, for serving
Directions
- Position an oven rack in the center of the oven, set a baking sheet on it and preheat the oven to 400 degrees F.
- Toss the sausage links with the oil in a large bowl. Add the sausage to the hot baking sheet, arranging them in 1 layer. Roast, turning halfway through, until lightly browned in spots and cooked through, about 15 minutes. Let cool completely. Cut each sausage in half crosswise.
- Meanwhile, whisk together the flour, cheese, baking powder, sugar, baking soda and salt in a large bowl. Grate the frozen butter on the large holes of a box grater and add to the bowl along with the scallions. Add the buttermilk and mix together gently with a fork. When a shaggy dough forms, turn it out onto a floured surface.
- Working quickly, roll out the dough into a 14-by-8-inch rectangle about 1/8 inch thick. Trim each side by about an inch, to yield a 12-by-6-inch rectangle with clean edges. Cut twelve 1-inch-wide strips, then cut those strips in half crosswise. (You should have 24 strips, each about 1 inch by 3 inches.)
- Wrap a biscuit strip around the center of each sausage half and place seam-side down and at least 1 inch apart on a clean baking sheet. Sprinkle a small pinch of cracked black pepper on top of each one. (Refrigerate up to overnight if not baking right away.)
- Bake until golden brown, 15 to 18 minutes. Serve with maple syrup and/or warm gravy on the side.