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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Jerri Peachee, Gentry, Arkansas Ingredients:
2 tubes (12 ounces each) refrigerated buttermilk biscuits |
1/2 pound bulk pork sausage, cooked and drained |
1-1/2 cups (6 ounces) shredded cheddar cheese |
1/4 cup chopped green pepper |
1/4 cup mayonnaise |
2 green onions, chopped |
2 teaspoons lemon juice |
1/2 teaspoon salt |
1/2 teaspoon paprika |
1/4 teaspoon garlic powder |
1/4 teaspoon dried thyme |
1/8 to 1/4 teaspoon cayenne pepper |
Directions:
1. Bake biscuits according to package directions, except turn biscuits over halfway through baking. Remove from pans to wire racks to cool completely.
2. Using a melon baller, scoop out the center of each biscuit, leaving a 3/8-in. shell (discard biscuit center or save for another use). In a small bowl, combine the remaining ingredients. Spoon about 1 tablespoonful into the center of each biscuit.
3. Place on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until heated through. Yield: 20 appetizers.
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