Thursdays Are For Cooking

| July 9, 2020

Sausages – eat your heart out

It happens that Betty Crocker is going back through the archives and reviving those old recipes that some of us remember from winters past.

So here’s one old recipe from Betty Crocker that should bring back memories to some of you. My dad was the real cook. He used to make something similar to this on Saturday mornings in the winter. We didn’t have a lot of money, but we never went hungry.  If this doesn’t fill up your kids’ and grandkids’ tummies, they are space aliens.

Sausage and Apple Cheddar Biscuit Bake

Prep time 12 minutes

Servings 12

Gold Medal® all-purpose flour provides a simple addition to this sausage and apple biscuit bake. Perfect for a cheesy breakfast!

By Betty Crocker Kitchens

Updated June 23, 2014


1 package (1 lb) bulk pork sausage

4 medium cooking apples, coarsely chopped (4 cups)

1 large onion, chopped (1 cup)

6 eggs

½ teaspoon salt

2 ¼ cups Gold Medal™ all-purpose flour

2 ½ teaspoons baking powder

2 teaspoons sugar

¾ teaspoon baking soda

1 teaspoon salt

6 tablespoons firm butter or margarine, cut into 1/2-inch cubes

1 ½ cups shredded Cheddar cheese (6 oz)

2 medium green onions, finely chopped (2 tablespoons)

1 cup buttermilk


Heat oven to 425°F. Spray bottom and sides of 13×9-inch (3-quart) glass baking dish with cooking spray or grease with shortening. In 12-inch skillet, cook sausage, apples and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink; drain if necessary. Spoon into baking dish.

In medium bowl, beat eggs and 1/2 teaspoon salt with wire whisk or fork until well mixed. Pour eggs over sausage mixture.

In large bowl, mix flour, baking powder, sugar, baking soda and 1 teaspoon salt. Cut in butter, using pastry blender* (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in cheese and green onions. Add buttermilk; stir just until combined. Drop dough by rounded tablespoonfuls evenly onto sausage mixture.  *The pastry blender looks like a multiblade chopper with a handle. My dad used to use a hash knife, but cutting the shortening (butter) into the dry ingredients works, no matter what.

Bake uncovered 20 to 30 minutes or until biscuits are deep golden brown and done in the middle. Let stand 10 minutes before serving.


Category: Economy

Comments (10)

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  1. 5th/77th FA says:

    Hardest part will be letting it stand the 10 minutes before eating. Seems like I remember cutting up apples for Mama to make this. I know I grated a bunch of the hoop “rat” cheese. Remember the kind that came in the round wooden box with either the black or red wax rind covering?

    Tanks Matey-ette!

    • Ex-PH2 says:

      Yes, I do remember those cheese wheels. Kept the cheese fairly fresh, too.

      Things sure have changed; some changes are good, a few – not so much.

      Thought you might like that recipe. 🙂

  2. OWB says:

    The cast iron skillet counts as a “baking dish” doesn’t it?

    • Ex-PH2 says:

      It makes sense to me, too, OWB.

      Just make sure you test the mix for doneness just as you would a cake right out of the oven.

      I’m just glad these old recipes are being revived. Good, plain food with no frippery, but full of nutrition is what we really want.

  3. Friend says:

    My son thanks job is to write down ALL of your recipes and his to cook them. You’ve supplied wonderful recipes we keep in a SPECIAL book..

  4. AW1Ed says:

    Thanks, Ex, again!

  5. Old NFO says:

    Yep, had that more than once growing up, and I do it every month or so for myself and a few friends that drop by for coffee and food.