Ingredients:
1/2 cups pastry flour
2 tsp. garlic powder
2 tsp. oregano
2 tsp. thyme
2 tsp. sugar
1-3/4 tsp. baking powder
1-1/2 tsp. paprika
1/4 tsp. kosher salt
3 Tbs. cold unsalted butter, cut pea-size
3/4 cup heavy cream
4 oz. andouille or kielbasa sausage
1/4 cup mayonnaise
Preparation:
Preheat oven to 400 degrees.
Using the pulse setting, combine flour, garlic powder, oregano, thyme, sugar, baking powder, paprika and salt in a food processor. Add butter and pulse a few times. Add cream and process just until a ball is formed, no longer.
Turn out the dough onto a lightly floured board and knead briefly. Roll the dough out about 1/4" thick. Cut into 1-1/2" circles using a floured cookie cutter. Place on a parchment-lined baking sheet. Bake until lightly browned, 10 to 15 minutes, in a 400-degree oven.
In the meantime, cook the sausage, cut into 1/4" pieces, over medium heat for approximately 5 minutes, until crisp and brown on each side. Place on a paper-towel-lined plate to cool and drain the grease.
Place mayonnaise in a plastic bag. Cut off one corner and use it to pipe mayonnaise onto the top and bottom of each biscuit (which have been sliced in half). Yield: 48 biscuits
Chef's Notes: - The biscuits can be frozen (unbaked) up to one week in advance. Thaw before baking.
- The biscuits can be baked up to one day in advance and stored at room temperature. They can be assembled and left at room temperature for up to 3 hours, or frozen for up to one week in advance and thawed before warming as directed.
Book: Favorite Appetizer Recipes
By Bristol Publishers
ISBN: 1558671749
Bristol Publishing Enterprises (1997)
14692 Wicks Blvd.
San Leandro, CA 94577
Phone: 800-346-4889
Fax: 510-895-4459 We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
| 
)
