Check out our wonderful bread recipes.
Sage Buttermilk Biscuits With Pioneer Sausage and Cheddar
- 2 cups all-purpose flour
- 2 tbsp fresh sage, finely chopped
- 2 tsp baking powder
- 2 tsp sugar
- ¾ tsp baking soda
- ½ tsp salt
- ¾ stick cold unsalted butter, cut into pieces
- ¼ cup sharp cheddar, grated
- ¾ cup buttermilk, well shaken, plus extra for brushing
- ¾ lb Pioneer Patties
- 16 thin slices of sharp cheddar
Preheat oven to 450 º F. Whisk together flour, sage,
baking powder, sugar, baking soda, and salt. Blend in butter with your fingers
or a pastry blender until mixture resembles coarse meal. Stir in grated cheese,
then buttermilk, stirring until dough forms. Gather dough into a ball and
gently knead on a lightly floured surface 8 times. Pat dough into an 8- by
4-inch rectangle and cut into 8 (2-inch) squares.
Arrange squares about 1 inch apart on a greased baking
sheet and brush the tops with extra buttermilk. Bake in middle of oven until
golden brown and biscuits are cooked through, about 15 minutes. Leave oven on.
Transfer biscuits to a rack to cool 10 minutes.
Cook Sausage while biscuits bake. Cut sausage crosswise
into 8 equal pieces and flatten each into a 3-inch round. Cook sausage in 2
batches in a large nonstick skillet over moderate heat, turning, until cooked
through, about 8 minutes per batch. Transfer to paper towels to drain.
Split biscuits, then make sandwiches, each with 1 biscuit,
1 slice cheese, 1 sausage round, and another slice of cheese. Bake sandwiches
on baking sheet in middle of oven until cheese is melted, about 10 minutes.
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Bubbat with Pioneer Sausage
- 4 eggs
- 2 cups milk, scalded
- 1 tsp salt
- ½ cup water
- 5 cups flour
- 1 tbsp instant yeast
- 4 cups Pioneer Sausage, cut up into bite size pieces
Scald milk and add salt. Allow to cool to "warm". Add ½
cup water to the milk. Add the yeast to the flour. Beat eggs well, adding
liquids and then stirring in the flour. Stir in sausage. Spread into greased 9
x 13 pan and 1 loaf pan, or all of it into a larger cookie sheet. Cover with
plastic and let rise 1 hour. Bake at 350 º F for 45 minutes.
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Pioneer Sausage Bread
- ½ package frozen loaf bread
- 1 lb Pioneer Sausage
- 1 package pepperoni, finely chopped
- 2 tbsp and 1 ½ tsp Parmesan cheese, grated
- 1 ½ cups mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- 3 eggs, beaten (keep one separate)
- ¾ tsp dried parsley
- 1 tsp garlic powder
- ½ tsp dried onion, minced
- ¼ tsp dried oregano
Prepare frozen loaf mix according to package directions,
letting rise only once, about 1 hour. Preheat oven to 350 º F. Line a large
baking sheet with parchment paper. In a large skillet brown the pork sausage
and pepperoni and drain well. In a large bowl, combine the cooked sausage
mixture, Parmesan cheese, mozzarella cheese, cheddar cheese, 2 beaten eggs,
parsley flakes, garlic powder, onion flakes, and oregano. Stir until well
Divide the risen dough in two. On a floured board roll out
one half to a rectangle about 1 inch thick. Spread ½ of the filling over the
rectangle. Starting at the wide end roll two times then fold in the sides.
Continue rolling until the end, making sure the seal is on top. Repeat with
remaining half. Place rolls on the prepared baking sheet. Brush generously with
beaten egg. Use toothpicks to help hold the seam shut. Bake at 350 º F for 1 hour.
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