Perfection Pound Cake

I actually squee'd when I was at the library the other day and saw they had "Baking from my home to yours" by Dorie Greenspan. As soon as I saw it I snatched it (well as much as you can snatch this large heavy book) off the shelf and new I was going to be doing some baking! My gosh this book has some heavenly recipes. I'll be buying my own copy at Border's very soon hopefully!

I've been craving pound cake so I flipped through and found her recipe for "Perfection Pound Cake" and it was exactly that. Perfection. I cut it into slices and brought some to work because I definitely would eat the whole thing if left at home. That would be a bad bad thing!

Perfection Pound Cake

from Baking from My Home to Yours pg 222

2 cups all purpose flour or 2 1/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup sugar
4 large eggs, at room temperature
1 teaspoon pure vanilla extract

Note: I am not posting the entire ingredient out of respect for Ms Greenspan's hard work on her cookbook. Since I dont even own a copy of the book yet it wouldnt be right for me to post her recipes for free.

Herbed Stuffed Chicken Breasts

Ok so I really love Paula Deen. She's my idol. I've mentioned this more then once. Her food is definitely not great for any kind of low cal or low fat diet but my gosh it's good. I grabbed this recipe from her cookbook "The Lady & Sons Savannah Country Cookbook" and we liked it so much it's going in the "Paula Deen's Kitchen Wisdom and Recipe Journal" (that's where the recipes I really like are going!) The Hermit even liked it and he's not a chicken fan!

Herbed Stuffed Chicken Breasts

4 whole skinless boneless chicken breasts (approx 5 to 7 oz each)
One 3-ounce package cream cheese, softened
3 ounces feta cheese, crumbled
1/2 teaspoon dried sweet basil
1/2 teaspoon dried oregano
1/2 teaspoon House Seasoning (see below)
4 slices bacon
1 leek (optional) (I left this out)
4 tablespoons (1/2 stick) butter, melted

Preheat oven to 275 degrees.

Wash and pound each chicken breast flat. Lay chicken breast on cookie sheet or large platter and spread it with cream cheese, followed by a quarter of the feta cheese.

Mix together basil, oregano, and House Seasoning and sprinkle over chicken.

Roll up each breast and wrap with a slice of bacon. At this time, if desired, you can tie up each rolled chicken breast with the green top of a leek. Cut the green top off the vegetable, leaving it long enough to tie around the breast and allowing a couple of extra inches for a knot.

Place chicken breasts in a casserole dish and pour melted butter over all. Cover casserole dish with foil and bake for 1 1/2 hours. Uncover dish and increase temperature to 350 degrees. Continue to bake, allowing the bacon to brown, for 15 to 20 minutes. Or you could place dish under broiler for a few minutes to brown. Serve over rice, with pan juices poured on top.

Quiche Lorraine Oh La La

Ha! Do you know how hard it is to bake a quiche when your oven is mucked and will only go to 250F? Fortunately it turned out ok, just took forever to bake. It did remind me that I'm not a huge fan of quiche though. Ron loved it. Thankfully, because I had a piece and he devoured the rest.

Oven is fixed now! The apt complex came out and replaced the door because when they fixed the handle they apparently dented the door and caused it to stay open on the side (which I didnt even notice). It is still about 25 degrees off what it should be but I can compensate for that with no problem. YAY!

From the Better Homes & Gardens New Cookbook page 234

1 recipe Pastry for Single-Crust Pie (I used a prepared crust I had in the freezer)
6 slices bacon
1 medium onion, sliced
3 beaten eggs
1 1/2 cups milk
1/4 teaspoon salt
dash ground nutmeg
1 1/2 cups shredded Swiss cheese (6 oz)
1 tablespoon all purpose flour

1. Prepare pastry for single crust pie. Line the unpricked pastry shell with a double thickness of foil. Bake in a 450F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or till pastry is set and dry. Remove from oven. Reduce oven temperature to 325F.

2. Meanwhile, in a large skillet cook bacon till crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon; set aside. Cook sliced onion in reserved drippings till tender but not brown; drain.

3. In a medium mixing bowl stir together eggs, milk, salt, and nutmeg. Stir in the crumbled bacon and onion. Toss together shredded cheese and flour. Add to egg mixture; mix well.

4. Pour egg mixture into the hot, baked pastry shell. Bake in the 325F oven for 35 to 40 minutes or till a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand 10 minutes before serving. Makes 6 servings.

This recipe is included in my 2009 Cookbook Challenge!!

Odd Chicken Tastiness

This was kind of an odd recipe. Most chicken salads are munchable on their own with no bread needed. This one....not so much. It was really good as a sandwich but alone. Eh.

Parmesan Chicken Salad Sandwiches

Source: Easy Family Food Magazine 1st Quarter 2009 - page 23

1/2 cup light mayonnaise or salad dressing
1 tablespoon lemon juice
2 teaspoons snipped fresh basil
2 1/2 cups chopped cooked chicken or turkey
1/4 cup Parmesan cheese
1/4 cup thinly sliced green onion (2)
3 tablespoons finely chopped celery
salt and ground black pepper
12 slices whole wheat bread

1. For dressing, in a small bowl, stir together mayonnaise, lemon juice and basil. Set aside.

2. For salad, in a medium bowl, combine chicken, Parmesan, green onion, and celery. Pour dressing over chicken mixture; toss to coat. Season to taste with salt and pepper. Serve immediately or cover and chill in the refrigerator for 1 to 4 hours. Serve chicken salad on toasted wheat bread. Makes 6 sandwiches.

Cal: 194, Fat: 12g, Sat Fat: 3g, Chol: 61mg, Sod: 366mg, Carb: 2g, Prot: 18g, Fib: 0g

This recipe is included in my 2009 Cookbook Challenge!!

Pineappley Goodness and Chicken that........

Ron's favorite cake is a Pineapple Upside Down cake and when I stumbled across this recipe for one over at No Special Effects I knew I'd make it for him.

Wow! Uber yum! I'm not going to post the recipe here because I followed exactly how it was originally posted but here's the link : Pineapple Upside Down Cake. The directions are laid out in a way that even a beginning baker could follow them and it was just fun to make!

Ron liked it so much that when I woke up this morning I saw he had eaten half of the cake while I slept. heh. That's a good thing!

On the other end of the cooking spectrum, the chicken & dumplings I made were horrible. The recipe called for entirely too much thyme, especially considering it was the only spice it used, so when you took a bite that was all you tasted. I was extremely disappointed but I am not giving up on that cookbook (Cooking Light Annual Recipes 2000.)

Tonight we are going out to The Melting Pot for our anniversary. I've been wanting to go there for eons and no one has wanted to go with me. I had joked that since I got him tickets to Cats that I got to pick the restaurant we went to next and voila, now we will be dining with fondue fantasticness tonight. YAY! I'll let y'all know how it was!

Darn those smokey steaks!

Ok I have to admit something. Something embarrassing.

I can not cook a steak without setting off at least 1 of our 3 of our smoke alarms. Even then it's a good thing I like my steak rare because they are barely cooked. Last night I managed to set off all 3 smoke alarms! *hangs head in shame* The steaks were good but my apt was filled with smoke which is annoying to say the least.

Any tips on how to grill the perfect steak indoors?

Anyway I do bring a gift of yummy recipes with me today and not just whining! The cornbread was soooooooo yummy I couldnt stop eating it. *LOL*

These are both from 30 Minute Meals 2

Rio Grande Spice Rub Strip Steaks

4 sirloin strip steaks, 1 inch thick (8 to 10 oz ea)
1.5 Tablespoons ground ancho chili or dark chili powder (a palmful)
1.5 Tablespoons ground cumin (a palmful)
1 teaspoon ground coriander
1/2 teaspoon ground cayenne pepper
1 large red onion, cut into 4 thick slices
Extra virgin olive oil or vegetable oil, to coat onion
Salt and freshly ground black pepper

1. Remove steaks from refrigerator and let them rest for a few minutes to take the chill off.

2. Preheat grill pan or indoor electric gill to high heat. Combine spice rub ingredients: ground ancho chili, cumin, coriander, and cayenne, and rub well into steaks.

3. Coat red onion slices in a drizzle of oil. Season with salt and pepper.

4. Grill steaks and onion slices, 5 minutes on each side. Remove from heat. Let meat stand 5 minutes for juices to redistribute. Season with salt. Top with seperated rings of grilled onions. Serve with hot Cracked Corn and Cheese Squares and Mexican Fiesta Salad.

Cracked Corn and Cheese Squares

1 package (8 1/2 ounces) corn muffin mix, mixed to package direction
softened butter, to grease baking dish (I actually used Crisco Cooking Spray instead of butter)
1/3 pound Monterey Jack cheese or Pepper Jack cheese, cut into 1/4 inch dice (I used Pepper Jack and think it gave the squares a nice little kick)
1/2 cup frozen corn kernels
1 scallion, thinly sliced

1. Preheat oven to 400F. Grease an 8" square baking dish with butter. In a mixing bowl, stir cheese, corn, and scallions into corn muffin batter. Pour batter into baking dish and bake until golden, 15 to 18 minutes.


These recipes are included in my 2009 Cookbook Challenge!!

Rum Glazed Banana Cake

mMm. This is not a cake for kiddies or those with an alcohol issue. The glaze gives it a very strong rum taste but it's sooooo good.

Rum Glazed Banana Cake
from Cooking Light: Annual Recipes 1998

1 3/4 cup packed brown sugar
2/3 cup stick margarine, softened (I used unsalted butter)
3/4 cup egg substitute
1 cup mashed ripe bananas (I used 3 medium size bananas)
1/2 cup vanilla low fat yogurt
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
vegetable cooking spray
3/4 cup sifted powdered sugar
2 tablespoons dark rum or 1/4 teaspoon imitation rum extract plus 2 tablespoons skim milk (I used dark rum)
1 tablespoon stick margarine, melted

1. Preheat oven to 375 degrees. Beat brown sugar and 2/3 cup margarine at medium speed of an electric mixer until light and fluffy. Add egg substitute, beating until well blended.

2. Combine banana and next 3 ingredients in a bowl; set aside. Combine flour, baking powder, and baking soda. With mixer running at low speed, add flour mixture to sugar mixture alternately with banana mixture, beginning and ending with flour mixture.

3. Pour batter into a 10 inch tube pan coated with cooking spray. Bake at 375 for 1 hour or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove cake from pan. Let cool completely on a wire rack. combine powdered sugar, rum, and metled margarine; stir mixture until smooth. Drizzle over cake.

Yield: 16 servings.

Calories: 285, Fat: 8.7g, Protein: 3.6g, Carb: 47.5g, Fiber: 0.9g, Chol: 0mg, Sodium: 180mg

This is the 2nd recipe I am including in my challenge to make at least 1 recipe from each of my cookbooks in 2009!

Jerry's Mexican Pie

Yesterday was busy but fun! We finally picked up the truck from the collision place where it's lived for 3 weeks getting a facelift after the Ron wreck was in. I am sooo happy we have 2 vehicles again! Had to be up at 4:30am to go get it but definitely worth it to have that freedom of 2 vehicles and I get my Jeep back fulltime! YAY! :)

After that it was home to make up the menu and grocery list for the week. heh I still need to clean up all the cookbooks spread all over the bedroom floor. I realized I have a TON of low carb cookbooks I need to get rid of. Most of my cookbooks are low carb! I need to expand my library a bit!

I also got to have lunch with Dawnie of Eat, Play, Live at Mexican Inn Cafe. (The steak fajitas and cherry empanada were wonderful!) I really really love TexMex food. If I had to pick one of style of food to eat the rest of my life that would probably be it. YUM! Dawnie and I had some giggles about our significant others and lots of food talk. I want to pick her brain for all she is learning in culinary school! *LOL* She also brought me an awesome belated birthday present, Paula Deen's Kitchen Wisdom and Recipe Journal. Paula Deen is my idol. This woman utterly amazes me. She went from practically destitute to the Queen of Southern Cooking. My hero!

Anyway, last night for dinner we had Mexican again because well I just cant get enough Mexican. heh. This recipe was super easy and fast and was soooo good.

Jerry's Mexican Pie
from Froggy Bottom

1 prepared pie shell (I was concerned on if I should bake the crust first but it was great just as is)
1 can refried beans with chili peppers (Believe it or not I couldnt find with chilis so I just used regular refried beans. I would probably only use about half of a standard can next time because it was very beany)
1 can green chile peppers, mild
1 pound ground meat
1 (3 1/4 oz) can chopped ripe black olives
1 large onion, chopped
1 package taco seasoning (the hot and spicy kind adds a wonderful kick, especially if you cant find refried beans with chillis)
1/2 cup Montery Jack cheese, grated
1/2 cup Cheddar cheese, grated
Sour Cream, for topping (we skipped this because I forgot to pick up sour cream)

1. Put beans in pie shell. Layer green chilies over the beans. Saute meat and onions together. Drain off fat.

2. Add the ripe olives and taco seasonings. Mix well and put over beans and peppers.

3. Cover with grated cheese and bake at 350 degrees for approximately 30 minutes. Slives and serve with a dollop of sour cream.

This recipe is going to make it into my regular rotation! It's also the first recipe I am including in my challenge to make at least 1 recipe from each of my cookbooks in 2009!

Ham and Sausage Jambalaya

This was good. Not as good as my mom's or my grandmother's but I think they have some special "mom" ingredient they use and dont tell anyone about. heh. It was very good though. Ron really liked it considering it made enough for about 6 people and I only had 2 servings. He gobbled the rest. yay!

Ham and Sausage Jambalaya

Makes 6 Servings

from "Louisiana Cookin' from Tabasco Brand Pepper Sauce" Cookbook


2 tablespoons vegetable oil
1 pkg (20 oz) kielbasa, cut into 1/2" slices
2 large onions, chopped
1 medium green pepper, chopped
1 cup celery, chopped
2 garlic cloves, minced
3 cups chicken broth
1 can (16 oz) whole tomatoes, peeled, undrained (I used diced tomatoes because I hate the taste/texture of whole cooked tomatoes)
1/2 pound cooked ham, cut into cubes
1 bay leaf
1/2 teaspoon tabasco sauce (shame on me but I was out of Tabasco and substituted Frank's Hot Sauce)
1/2 teaspoon dried thyme
1/8 teaspoon ground allspice
1 1/2 cups rice, uncooked

In large saucepot or dutch oven heat oil. Add kielbasa, onions, green pepper, celery and garlic; cook 8 to 10 minutes or until vegetables are tender. Add chicken broth, tomatoes, ham, bay leaf, tabasco sauce, thyme and allspice; simmer uncovered 15 minutes. Add rice. Cover; simmer 15 minutes. If necessary, add more broth or water and simmer until rice is tender. Remove bay leaf. Serve with additional tabasco, if desired.

Per Serving: 339 Calories; 11g Fat (29.3% calories from fat); 14g Protein; 45g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 952mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

Mozzarella in Carrozza, Fried Mozzarella Sticks and Marinara Sauce

I didnt get a picture because they were gobbled up too fast but yesterday I used up a block of mozzarella that needed to be used before the expiration date. I tried out 3 new recipes. Surprisingly they all turned out really really well.

The first is Mozzarella in Carrozza. This was quite yummy! It reminded of stuffed french toast. I found this while skimming through "Nigella Bites". It's very easy to make and I think if it was cut into 4 pieces and served with a marinara sauce or tomato soup for dipping it would make a great afterschool snack for kids or an appetizer.

Mozzarella in Carrozza

Adapted slightly from Nigela Bites

6 slices white bread, crusts removed fluffy sandwich bread works great
1 fist sized ball mozzarella, cut into approx 1/4 in slices then strips
1/2 cup whole milk
3 heaping tablespoons all purpose flour
1 egg I used 2
salt and pepper
olive oil (not extra virgin) for frying I used PAM Garlic Spray because I was out of olive oil. I added 2 small pats of butter at the very end for the flavor

1. Make sandwiches out of the bread and mozzarella, leaving a little margin around the edges unfilled with cheese, and press the edges together with your fingers to help seal.

2. Pour the milk into one soup bowl, the flour into another, and beat the egg with salt and pepper in another.

3. Warm the oil in a frying pan over medium heat. Dunk the sandwiches briefly, one by one, in the milk (be *very* quick when dipping in the milk or the bread will fall apart), then dredge in the flour, then dip in the beaten egg.

4. Fry in hot oil on each side til crisp and golden and remove to a paper towel.

5. Cut in half and enjoy.

Fried Mozzarella Sticks have always been a favorite of mine whenever we hit one of the big chain restaurants like Chili's or TGIFriday's and I've wanted to try making them myself for a long time. I dont know why my brain thought these would be so difficult to make because they were very easy. RLD even said they tasted better then the restaurants. *preen*

Fried Mozzarella Sticks

1 lb. Mozzarella cheese
1/2 c. flour
2 eggs, beaten
1/2 c. dry bread crumbs
1 1/2 c. vegetable oil

1. Slice the cheese 1/4 inch thick, then into sticks 4 inches long by 1 inch wide.

2. Roll cheese slices in the flour; dip in eggs; roll in bread crumbs, coating them well.
3. Heat oil in skillet until very hot. Fry a few sticks at a time until brown.

4. Drain and serve.

Marinara Sauce is an easy sauce to make that is versatile. You can use it as a sauce over pasta or as a dipping sauce for a variety of dippers. I used dried herbs because I didnt have any fresh in the apt but next time I want to try with fresh herbs. This makes a very chunky marinara sauce, if you prefer a thinner sauce you might add some tomato sauce and use half a can of diced tomatoes.

Marinara Sauce

1 can Diced Tomatoes
2 t Ground Oregano
2 t Ground Thyme
2 t Parsley
1.5 T Garlic Powder
2 t Ground Basil

1. Combine all ingredients in a medium saucepan and simmer for 20 minutes.

Ginger Cookies

I'm a fan of spicy. Even if it's just ginger spice in a cookie that's a plus to me. I was delighted with how well these cookies turned out and apparently Roger (a gentleman that RLD works with) likes them too. heh. I've started packing a little bag of cookies in RLDs lunchbox just for Roger because he is apparently always stealing RLDs.



Ginger Cookies

Found via "The Silver Spoon"

3/4 c shortening
1 c sugar
1 egg
2 T molasses
2 c flour
1/2 t salt
1 1/2 t baking soda
1 t ground cinnamon
1 t ground ginger
1/2 t ground cloves

1. Cream together shortening and sugar. Add 1 egg and 2 tablespoons molasses.

2. Stir together flour, salt, baking soda, cinnamon, ginger, and cloves.

3. Add dry ingredients to creamed mixture.

4. Roll dough into balls in the hand and dip one side in sugar. Place on greased baking sheet, sugar side up.

5. Bake at 375 approx 10 min. They will spread out and crack on top like regular ginger snaps.

Super Yummy Chili

OMG I love this chili. Seriously, first attempt to make a none mostly processed gunk chili and it turned out so well! I was very excited about it. We had it with crackers because I was just worn out and couldnt deal with cornbread but it was still excellant. Even RLD said it was great. Note he said great and not just good. ;)



Chili Con Carne

2 T Vegetable Oil
1 Large White Onion, chopped
2 Cloves Garlic, minced
1 Large Green Pepper, chopped
1 1/2 lbs Lean Ground Beef
1/2 t Caraway Seed
15 oz Dark Red Kidney Beans, drained
1 1/2 c Stewed Tomatoes
1 1/4 c Beef Broth, heated (I popped it in the micro for 30 sec)
4 T Tomato Paste
2 t Cayenne Pepper
1 t Paprika
1 t Crushed Red Peppers
Salt & Freshly Ground Black Pepper
Pinch of Sugar
Shredded Cheddar Cheese, for topping

1. Preheat oven to 350.

2. Heat oil in large, deep skillet (I used cast-iron). Add onions, garlic and green pepper; cook 7 to 8 minutes over medium heat.

3. Stir in meat and season. Add all seasonings and mix very well. Cook 5 to 6 minutes over medium heat.

4. Stir in kidney beans and continue cooking 4 to 5 minutes.

5. Add tomatoes and sugar; cook 2 to 3 minutes. Stir in beef broth and tomato paste; correct seasoning. Bring to boil.

6. Cover pan and cook 45 minutes in oven.

Cheese Cupcakes

mMm. Easy and nummy. My two favorite things. These took about 15 minutes (not counting bake time) to make. I only made 12 and sent most of the home with my Mom and Dad because I knew if I didnt I'd end up eating them all!



Little cupcakes that are actually little mini cheesecakes! mMm!

Cheese Cupcakes

Found via "Just Plains' Cooking"

2 (8 oz pkgs) cream cheese
2 eggs
3/4 cup sugar
Cherry Pie Filling (get a small can or have plans for the rest because you wont use much)
2 T Lemon Juice
1 t vanilla extract
18 Vanilla Wafers

1. Place 1 vanilla water in bottom of 18 cupcake liners in cupcake pan.

2. Cream cheese, eggs, sugar, lemon juice and vanilla.

3. Pour into liners on top of vanilla wafers, filling about 1/2 liner.

4. Bake at 375 for 20 minutes.

5. Cupcakes will rise while cooking and then make a well when taken out of oven and cooling.

6. Top each with spoonful of pie filling.

(I do think that next time I make these I will spray my muffin cup lines (I normally use the foil liners) with nonstick spray. They were a pain in the tush to get out of the liner!)



These would be great for a fast dessert to bring to a party on short notice.

On another note, my friend Dawn has turned me on to a very cool product called Photo Studio in a Box. This looks *very* cool and I added it to my wishlist in hopes that Santa will bring it for Christmas. Then maybe I can post pictures that dont look quite so amateurish! If you take pics for a food blog check out the link and you might want to get it for yourself!

Spaghetti, Mozzarella Bread, & Peach Cobbler! Oh my!

Tonight's dinner wasnt anything terribly exciting or innovative. I have 3/4 jar of Ragu left from making meatloaf the other day so I just made spaghetti w/mozzarella bread. The sauce I just dressed up a tiny bit by sauting fresh garlic with the ground beef then adding the sauce along with oregano, basil, and a small can of tomato paste. I had a loaf of "neo rustic" bread that I'd picked up the other day so I used butter, minced garlic, and shredded mozzarella to make a tasty cheesebread. They both turned out rather well soI wasnt too disappointed that I broke my pact of not buying jar spaghetti sauce anymore. heh.

For dessert I made RLD a peach cobbler. I know it doesnt really go with Spaghetti but I was already planning the cobbler before I decided on spaghetti and RLD had his heart set on it. The crust for the cobbler was very good. It definitely had the "cobbler" taste and texture to it. RLD suggested using frozen peaches or fresh peaches instead of canned next time because the peaches were a bit on the soft side.



Peach Cobbler

1 stick butter
1 cup sugar
1 teaspoon baking powder
3/4 cup milk
1 cup flour
1 large can peaches, drained (use fresh/frozen peaches next time)
1 teaspoon cinnamon
1 teaspoon nutmeg

1. Mix all ingredients together in a large bowl.

2. Pour into 8x11 baking dish sprayed with PAM.

3. Bake at 400 for 40-50 minutes until golden brown.

Sausage Biscuits

I love biscuits and I love sausage so what could be better then a sausage biscuit?! When I saw this recipe in one of the cookbooks I stole borrowed from my parents I had to try it. I havent ever baked with self rising flour before so I'm not sure what was supposed to happen. They rose a bit but not a lot. They were very dense and definitely not the light and fluffy kind of biscuits. RLD says they taste like KFC biscuits. I think that next time instead of using self rising flour I'll use AP and adjust from there. I think the ratio is 1 cup AP + 1 teaspoon baking powder + 1/2 teaspoon salt = 1 cup self rising flour. They werent fluffy but they were pretty good. Would have been great with a white gravy over them.



Sausage Biscuits

1/2 lbs bulk sausage (use 1 pound bulk sausage next time)
1/4 shortening
2 cups self rising flour (use 2 cups AP flour, 2 teaspoons baking powder, and 1 teaspoon salt next time)
3/4 cup buttermilk
butter, melted

1. Cook sausage until done in a small skillet over medium heat, stirring to crumble.

2. Drain. Cut shortening into flour until mixture resembles meal.

3. Stir in buttermilk, mix, and add sausage.

4. Roll dough to 1/2" thickness. Cut out with a 2" cutter.

5. Bake at 450 for 10 minutes or until slightly browned.

6. Immediately brush the tops of the biscuits with melted butter once you take them from the oven.