Herb Sausage Biscuits

Herb Sausage Biscuits

"Flavored with sausage and cheese, these savory drop biscuits from Marion Lowery make a nice accompaniment to almost any meal. 'The leftovers are great for breakfast-warm in the microwave in the morning when everyone is on the run,' suggests the Medford, Oregon baker."
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Ingredients

30 m servings
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Original recipe yields 14 servings

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Directions

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  1. In a small skillet, cook sausage over medium heat until no longer pink; drain. In a bowl, combine the biscuit milk, cheese, oregano, onion and cilantro. Combine the egg and milk; stir into dry ingredients just until moistened. Stir in the sausage.
  2. Drop by heaping tablespoonfuls onto greased baking sheets. Bake at 425 degrees F for 8-10 minutes or until lightly browned. Serve warm. Refrigerate any leftovers.

Reviews

6
  1. 6 Ratings

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Most helpful positive review

My kids and I really liked this. Great breakfast food, with scrambled eggs and a fresh fruit salad. Not difficult at all. I used my own homemade biscuit mix and switched out the parsley for chiv...

Most helpful critical review

No one ate these. I made some gravy to put on top, which helped a bit.

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My kids and I really liked this. Great breakfast food, with scrambled eggs and a fresh fruit salad. Not difficult at all. I used my own homemade biscuit mix and switched out the parsley for chiv...

These were great for breakfast with some eggs and fruit. They were easy to make and were not dry. I added a bit more cheese when I made these and powdered onion instead of minced.

Yum - made these for 'food day' at work and they were a big hit. I liked this recipe because it pre-cooked the sausage - but I wanted these to a little bit richer (but not greasy like some otehr...

Made these for my hubby to take to work for the guys....They loved them!!

No one ate these. I made some gravy to put on top, which helped a bit.

I followed the measurements to a T and found them to be really quite dry. I'm wondering if they'd stay a bit more moist if cooked longer at a lower temp.

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