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Cornmeal Biscuits With Country Sausage And Watermelon Rind Preserves

Cornmeal Biscuits With Country Sausage And Watermelon Rind Preserves are THE BEST darn 'lil breakfast biscuits this side of the Mason Dixon…
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: American, Southern
Keyword: amish watermelon rind pickles, bake biscuits, biscuit recipe, biscuits, biscuits and gravy, breakfast biscuits, cheese biscuits, cornmeal biscuits, no waste recipe, old fashioned watermelon pickles, old south, sausage biscuits, watermelon preserves
Servings: 8 servings
Calories: 277kcal
Cost: $1.12 per serving

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Equipment

  • food processor
  • large mixing bowl
  • baking sheet
  • Sharp Kitchen Knife
  • non-stick skillet

Ingredients

Ingredients for Cornmeal Biscuits With Country Sausage And Watermelon Rind Preserves

  • 1/2 cup cornmeal
  • 1 cup flour
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup unsalted butter cold; cut into cubes
  • 1/2 cup buttermilk
  • 1/2 teaspoon Kosher salt
  • 2 tablespoons freeze dried chives
  • 1 tablespoon raw honey
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup sharp cheddar cheese shredded
  • 1/4 cup Monterey Jack cheese shredded
  • 1/2 pound mild country sausage sliced into 8 rounds
  • 1 jar watermelon pickles

Instructions

The Method

  • Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.
  • Add the cornmeal, flour, baking powder, baking soda, salt, freeze dried chives, honey, cayenne pepper, and butter to the bowl of a food processor. Pulse until everything is combined.
  • Add the buttermilk and continue to pulse until the dough comes together. Mixture will be sticky.
  • Transfer the dough to a large mixing bowl that has been dusted with flour. Add the shredded cheeses. Knead the dough ball 5 or 6 times until the cheese is visually incorporated.
  • Transfer the dough to the prepared baking sheet. Shape it into a rectangle about 1 inch thick. It needn't be perfectly square at the corners. Using a large sharp kitchen knife, make one long cut down the middle of the rectangle. Do not separate the halves. Next, make a cut across the rectangle cutting it in half, again leaving the pieces together or slightly touching. Lastly, make two additional cuts to each half leaving you with 8 squares.
  • Bake at 450°F for 5 minutes. Reduce the temperature to 400°F and bake for 8-10 minutes more. Long center cut will be raised and biscuits are done when the dough begins to gap slightly in the middle nearest that cut.
  • While the biscuits are baking, assemble the sausage patties in the non-stick skillet and cook over low to medium low heat for 2 to 3 minutes per side or until lightly golden brown.
  • To assemble, split each biscuit with the tines of a fork. Top with 1 sausage patty each. Then top the sausage patties with several pieces of watermelon rind preserve and spoon a bit of the jelly over top, too. Replace the biscuit top and enjoy hot.

Notes

Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.

Nutrition

Serving: 1serving | Calories: 277kcal | Carbohydrates: 22g | Protein: 9g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 498mg | Potassium: 150mg | Fiber: 1g | Sugar: 3g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.