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Buttery Sausage Biscuits

Buttery Sausage Biscuits
Temperature: 425°F


  • 2 Sausages, casing removed
  • 150g (5 1/3oz) Plain (all-purpose) flour
  • 1 Egg wash egg, beaten
  • 100g (3 1/2oz) Dry breadcrumbs
  • Cooking oil for frying
  • 110g (4oz) Mascarpone cheese
  • 1 Tbsp Sweet German mustard OR
  • 1 Tbsp Wholegrain mustard + 1 tsp honey
  • 250g (9oz) Plain (all purpose) flour
  • 1/2 tsp Salt
  • 1 Tbsp Sugar
  • 3 Tsp Baking powder
  • 125g (4 1/2oz) Cold butter
  • 6 Tbsp (more if needed) Buttermilk


Makes 12 Biscuits 1. Mould sausage meat into bite-size balls. Dust over with flour, followed by egg wash and lastly breadcrumbs. 2. Heat oil to 180°C (350°F). Lightly fry battered meatballs until golden brown. Remove from heat and drain off oil on a wire rack. 3. Mix ingredients for Mascarpone mustard. Smear onto biscuits and sandwich a meatball in between. Repeat until all meatballs are used up. 4. Serve immediately. Biscuits 1. Preheat oven to 220°C (425°F). 2. Whisk flour, salt, sugar and baking powder together. 3. Working quickly, combine butter and flour mixture with your fingertips until it resembles coarse breadcrumbs, leaving large chunks of butter marbled within the flour. 4. Add buttermilk and mix to combine. Bring together to form a dough. Add more buttermilk if too dry. 5. Roll out dough until it is about 2 cm (4/5 in) thick. Do not press too hard so that dough remains light. 6. Cut out rounds of dough with a floured cookie cutter and place on a greased baking tray. Refrigerate for about 10 minutes. 7. Bake at the topmost rack for about 10 minutes, until biscuits have risen and are golden brown. 8 Serve with Mascarpone mustard and meatballs. Note: Sweet Mascarpone mustard is best made with Händlmaier's German mustard, but wholegrain mustard is delicious too. Just add 1 tsp honey to sweeten it up. This recipe was reproduced with permission from Michelle Tchea, author of My Little SoHo Kitchen.