Today I’m thrilled to share with you a family favorite recipe. This is a modern take on an old fashioned Southern biscuit, loaded with flavorful sausage, cheese, and chilies. They are bursting with flavor, but not what I would consider spicy at all, and have an unexpected hint of sweetness (Even though there is no sugar). They taste a little like a sausage ball, but without all of the work.
Usually, when I make a batch of these we polish them off pretty quickly, but if there are a few left I just toss them in a zipper seal bag in the fridge and wrap in a paper towel to reheat in the microwave the next day.
Sometimes I make these for breakfast, sometimes I make them to go with supper, every now and then they are a coffee treat snack, and there has been a time or two that they’ve been supper – all on their own!
Since this is an easy, no knead recipe, this is a perfect one to get your helpers in on. Have kids gather ingredients, measure out, stir, and spoon them into the muffin pans. Don’t just cook for your family and friends, teach them how to cook for themselves! These are skills that are simple to learn but have never been more rare than they are now. By passing on the joy and ability to cook, you’re setting your kids up for a happier life.
I love setups like that, don’t you?
You’ll need: Self Rising Flour, Whole Milk, Vegetable Shortening, Sausage, Chopped Green Chilis*, and Shredded Cheese.
*This is a huge can but it is all I had. Just get the 4 ounce can. I didn’t use this whole big old thing.
The self rising flour is key here because it simplifies the whole process by cutting out a few steps and ingredients.
Place flour and shortening in a bowl.
Mix in with a long tined fork or a pastry cutter.
I generally stay in the long tined fork camp but I opened the drawer and saw this so went for the easy way out.
Brown your sausage in a large skillet over medium heat, chopping it up a bit as you cook it like you do ground beef, until no longer pink in the center and fully cooked. Let it cool slightly so it won’t melt your cheese. If you don’t have time to let it cool, place it in a colander and run cold water over it for a minute or so.
Place sausage, chilis, and cheese in bowl with flour and shortening mixture.
Stir well to combine.
Stir it up until it is well mixed.
It will be kind of like soupy biscuit dough or muffin batter.
Divide among muffin cups in a tin that has been sprayed with cooking spray.
This makes 15 so you’ll need more than one tin.
Bake at 400 for 15-20 minutes, or until lightly browned on the top.
- 2 Cups Self Rising Flour
- ¼ cup vegetable shortening
- ¾ to 1 cup whole milk (or buttermilk)
- 1 pound mild pork sausage, browned and cooled
- 1 cup shredded cheddar cheese
- 4 ounces diced green chilies, drained
- Cut shortening into flour using a long tined fork or pastry cutter, until well blended.
- To flour mixture, add cooked sausage, cheese, and chilies. Stir until combined. Add in ¾ cup milk and stir well. Add additional ¼ cup if needed to make a batter the consistency of muffin batter.
- Divide batter among 15 muffin cups that have been sprayed with cooking spray. Bake at 400 for 15-20 minutes, or until lightly browned on top.
This post was graciously sponsored by White Lily Flour.
“What you do every day matters more than what you do every once in a while.”