This is one of those recipes someone shared with me. Unfortunately, I do not know the actual origin of the recipe, but I did put a “Silver Creek” spin on it. Thank you JoAnn for keeping me supplied with ideas to test our products on.
Yields 12 biscuits
2 Cup self-rising flour*
1 Cup Milk
6 Tablespoon mayonnaise
½ cup finely diced summer sausage**
Additional seasonings for your taste preference
½ tsp garlic powder
½ tsp rosemary
½ tsp thyme
Heat oven to 400
Dice sausage into tiny pieces.
Combine flour (and seasonings if you want those additional flavors)
Stir in milk & mayonnaise just until blended
Blend in sausage. Don’t over mix.
Drop by spoonful on lightly greased baking sheet
Bake 12 minutes or until golden brown
** A note about sausage for this recipe: In reality, any of our Silver Creek summer sausages, Gottenburg sausage or Luxemburg sausage will work in this recipe depending on your taste. If you like wild game, use the elk, venison, or buffalo. If you prefer one of our specialties like Beer N Cheese, that will work too.
* You will need self rising flour for this recipe. If you don’t have it in your cupboard like me, click here to make your own
Silver Creek Summer Sausage (nutrition info located in photo section)
Gottenburg Sausage (nutrition info located in photo section)
Luxemburg Sausage (nutrition info located in photo section)
As a self-proclaimed "dump and pour" cook, this information is approximate. Modifications made based on my family's preferences.
I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.
Please feel free to make changes to this recipe to fit your dietary needs.