Rating: 4 forks out of 5
Click "Read More" to follow how to make these awesome biscuits
*note removed items are not in bold
1 1/2 cup flour
2 1 1/2 tablespoons sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 1/4 cup vegetable oil
1/3 cup milk
1 cup mini-pepperoni
1 cup shredded mozzarella cheese
+ 1/2 green bell pepper diced
+ 1/2 yellow bell pepper diced
+ 1/2 vidalia onion diced
+ 1/3 lb Italian turkey sausage removed from casings
+ 2 tablspoons olive oil
+ splash of balsamic vinegar
Directions the way I do it
Preheat oven to 400°
Heat a large skillet and olive oil over Medium heat. When it smokes, add the sausage and brown for 5 minutes (breaking it up with a wooden spoon). Add peppers and onions and continue to cook, occasionally stirring and scraping up the goodness at the bottom of the skillet. When the onion is translucent, add the vinegar and stir the mixture around. Lower the heat to Low and allow to cook off any liquid. Transfer contents to a paper towel-lined plate to soak up any grease.
Mix the flour, sugar, salt and baking powder in a large bowl. Add the vegetable oil, egg and milk. Stir until the batter becomes smooth (sticky, but smooth). Fold in 2/3 of the sausage and peppers.
Plop about a 2 tablespoon glob of biscuit batter onto a greased cookie/baking sheet and top with some of the remaining sausage/pepper mixture. Cook for about 18 minutes.
I took out some of the oil and sugar from the biscuit portion of the recipe
I removed the pepperoni and cheese called for in the original recipe and added my sausage and peppers (and onion).
I chose to use turkey sausage as it is slightly lower in cholesterol and fat that "regular" sausage.
*I frickin' love these and am so glad Ellie Krieger gave me the note to skip muffin tins when making biscuits after my last fiasco.
These taste perfectly like a biscuit crossed with authentic sausage and peppers from the streets of NYC.
This recipe is available in the CrOOK BOOK