Sausage-and-Biscuit Pigs in Blankets Recipe

• Difficulty: Easy
• Yield: 24 pieces
• Nutritional Info Per Serving (1 of 10 servings): Calories 215, Total Fat 13 g, Saturated Fat 5 g, Carbohydrates 19 g, Dietary Fiber 1 g, Sugar 6 g, Protein 7 g, Cholesterol 31 mg, Sodium 310 mg
• Total Time: 1 hour 20 minutes (including cooling)
• Active Time: 30 minutes

Ingredients

• Twelve 4-inch links breakfast sausage
• 1 tablespoon vegetable oil
• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1 teaspoon baking powder
• 1/2 teaspoon sugar
• 1/4 teaspoon baking soda
• Kosher salt
• 3 tablespoons unsalted butter, frozen as one piece
• 2 tablespoons finely chopped scallion greens
• 1/2 cup buttermilk
• 1 teaspoon cracked black pepper
• Maple syrup, for serving

Instructions

1. Position a rack in the center of your oven with a baking sheet on it, and preheat to 400F. Get ready to create these irresistible sausage-wrapped biscuits that'll make your mornings unforgettable!
2. In a large bowl, toss the sausage links with vegetable oil. Spread them in a single layer on the heated baking sheet and roast for about 15 minutes, turning halfway, until browned in spots and fully cooked. Cool completely, then slice each link in half crosswise for perfect bites.
3. While sausages cool, whisk flour, baking powder, sugar, baking soda, and 1/4 teaspoon kosher salt in a large bowl. Grate the frozen butter into the mix using a box grater's large holes, stir in scallions, then add buttermilk. Gently stir with a fork until a shaggy dough forms. Turn onto a floured surfacewatch it come together like magic!
4. Roll the dough quickly into a 14-by-8-inch rectangle, about 1/8 inch thick. Trim edges for a neat 12-by-6-inch rectangle, cut into twelve 1-inch-wide strips, then halve each crosswise for 24 pieces (1x3 inches). Wrap one around each sausage half, seam-side down on a baking sheet, spaced 1 inch apart. Sprinkle with cracked black pepper. (Chill if baking later.) Bake 15-18 minutes until golden and glorious. Serve warm, drizzled with maple syrup for a sweet-savory explosion![1]

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