So, I found myself just standing there in my kitchen...staring at my sausage link, wondering how in the heck I was going to wrap that biscuit dough around that dog and bake it without making a complete and utter mess. I knew that, ideally, I should be chilling my biscuit dough first, but I didn't feel like waiting around for that...I wanted a Pig-in-Biscuit Blankie NOW! So, I grabbed 3 small balls of soft dough and rolled each one between the palms of my hands, making "biscuit rope". I just wrapped 3 ropes around my sausage link (kind of like a barber pole) and put it on a cookie sheet lined with parchment paper and baked it at 350 degrees F for about 13 minutes, removed it and brushed it with some melted butter spiked with a dash of ground chipotle powder and popped it back in the oven for another 3 or 4 minutes until golden brown. My biscuit ropes swelled and puffed up as they baked around the sausage...but looked gorgeous to me (in a "not the most attractive sort of way"). I will admit...I was standing there by myself in the kitchen, smiling at my Pig-in-Biscuit Blankie, much the way a proud Mommy smiles at her precious baby...LOL.
When hubby called to see if I wanted him to pick up anything at the store on his way home...I blurted into the phone..."You are NEVER going to believe this...it's complete "In-Sausage-Sanity" -- I made Pigs-in-Biscuit Blankies!" I don't know why or where that word came from -- but it's what came out of my mouth at that moment. Alright, enough chatter - I decided to make my brussels sprouts on the stove instead of the oven since it was tied up (I made a more attractive one for hubby after he got home because I chilled the dough before making his and made the biscuit ropes thinner and prettier since I had all that experience under my belt from making 1 of them already! ;-) I didn't take a picture of his -- just mine before I ate it -- I couldn't wait for his to finish cooking; the suspense was getting to me! The sprouts turned out delicious, too. I sliced my sprouts about 1/4" thick and put them in a glass covered casserole with 1 tablespoon of water and microwaved for 5 minutes to steam them and soften a bit. I then moved them to a skillet with some olive oil and sauteed for about 5 minutes and then added some butter and diced sauteed sausage. We had Pigs-in-Biscuit Blankies with Brussels Sprouts & Sausage for dinner -- I believe that qualifies as total "In-Sausage-Sanity"! I snapped a few photos of my silly dinner below as well as my biscuit recipe in case you'd like to experience "In-Sausage-Sanity" for yourself -- oh, and make it easier on yourself and chill the dough a bit first -- it makes for better "biscuit ropes" to wrap around your sausages or dogs. These would be great wrapped around a nice Applegate Grass-fed Beef Hot Dog, too! Enjoy!
Easy Cheddar Black Pepper Biscuits
2 cups blanched almond flour
3 tablespoons "cold" butter, diced
1 egg (or 1/4 cup Egg Beaters)
1 cup sharp shredded cheddar cheese, divided
1/4 to 1/2 teaspoon salt, or to taste
1/2 - 1 teaspoon freshly ground black pepper, or to taste
2 teaspoons baking powder (aluminum free)
1/2 cup heavy cream
Preheat oven to 350 degrees F. Lightly grease a baking pan or line with non-stick foil or parchment paper.
In a medium bowl, add almond flour, butter, egg, 1/2 cup of cheddar cheese, salt, black pepper, baking powder; cut in with a pastry cutter/dough blender until crumbly and all flour is slightly moistened and cheese is pulverized into the mixture. Stir in cream and remaining 1/2 cup of shredded cheddar cheese; mix in lightly. Divide and roll dough into 10 to 12 balls (I make 10) and place on a lined cookie sheet; do not flatten dough balls (this will result in a thicker biscuit). Bake at 350 degrees F for approximately 18-20 minutes or until light golden brown; be careful not to overcook. Remove from oven; brush tops with melted butter, if desired.