Holiday Biscuit Cutouts

Enjoy this savory pork biscuits with a nutty twist – ready in 35 minutes perfect for holiday.

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Servings 12

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ingredients 9
Prep Time 15 min
Total Time 35 min

Ingredients

2 1/4: cups all-purpose flour

2: teaspoons baking powder

1/2: teaspoon baking soda

1/4: teaspoon salt

1/2: lb bulk pork sausage, cooked, crumbled and well drained

2: tablespoons butter or margarine

1/4: cup finely chopped pecans

3/4: to 1 cup buttermilk*

2: tablespoons milk

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Directions

1 Heat oven to 400°F. Grease cookie sheet with shortening. In large bowl, mix flour, baking powder, baking soda and salt. Using fork or pastry blender, cut in sausage, butter and pecans until mixture resembles fine crumbs. Stir in buttermilk, adding enough to form soft dough.
2 Turn dough out onto well-floured surface; knead dough 5 to 6 times. On lightly floured surface, roll out dough to 1/2-inch thickness. Cut with floured 3-inch holiday cookie cutter or 3-inch biscuit cutter. Place biscuits 2 inches apart on cookie sheet; brush with milk.
3 Bake 15 to 20 minutes or until light golden brown. Immediately remove from cookie sheet. Cool slightly on cooling rack.

EXPERT TIPS

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Expert Tips

*To substitute for buttermilk, use 2 1/4 to 3 teaspoons vinegar or lemon juice plus milk to make 3/4 to 1 cup.

Mix it up by using different holiday cookie cutter shapes to cut out these scrumptious biscuits. Serve the biscuits as a side with your favorite entrée or whip up a packet of country gravy mix to pour over the biscuits for a hearty breakfast.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Biscuit

Calories: 160
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 15mg; 15%;
Sodium: 280mg; 280%;
Total Carbohydrate: 19g; 19%
(Dietary Fiber 0g 0% Sugars 1g 1% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 8%;

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;