Breakfast Treat

I splurged on breakfast this morning with  "Southern Cannonballs" made from scratch! These yummy, portable breakfast treats were introduced to me by a friend in my Bible study. I just had to share! (These freeze fabulously!)

SOUTHERN CANNON BALLS
1 lb. hot bulk sausage *
2 c. biscuit mix
1 tbsp. poultry seasoning
2 c. sharp cheddar cheese, shredded
2 tbsp. grated onion (I used granulated onion)

* Bulk sausage purchased at Kenricks Meat Market http://www.kenricks.com/   You must give them a try, they're amazing!  (I season the sausage to our liking)  Their prices and quality cannot be beat!

Combine all ingredients, mixing well. Roll into walnut size balls. Place on ungreased baking sheet and bake at 400 degrees for 15 minutes. Drain. Serve hot. Makes about 48 balls. 
(After baking, freeze half of the recipe for a quick, on the go breakfast next week!)

When I began making these, I realized BISQUICK and POULTRY SEASONING were nowhere to be found in my pantry.  They're easy enough to put together yourself ... and a more frugal option!

HOMEMADE BISQUICK (I made 1/2 recipe to start)
6 cups flour
1/4 cup aluminum-free baking powder
2 Tbsp organic cane sugar or regular white sugar
1 tsp sea salt 1 cup cold butter

Process Mix together dry ingredients in a large bowl (or pulse in a food processor). Cut in butter with a pastry blender or fork until mixture resembles fine crumbs. (If using a food processor, add butter and pulse until crumbly texture is achieved.) Store in an airtight container in the refrigerator. Mixture will last several months. Makes about 7 cups. Use your baking mix for simple homemade biscuits! 

BISCUITS  - These were AMAZING!
1 cup baking mix
1/3 cup milk or buttermilk

Combine ingredients and stir just until moistened. Drop onto an ungreased cookie sheet and bake at 450º for 10-12 minutes. If you want perfectly round biscuits, knead dough on a floured surface and cut with a juice glass before placing on cookie sheet.
Optional: Spice up your plain biscuits by adding cheese, herbs, or spices to the baking mix before adding the liquid.

 POULTRY SEASONING 
 3 tablespoons dried parsley
 1 tablespoon and 1-1/2 teaspoons rubbed sage
 2-1/4 teaspoons dried rosemary crushed
 2-1/4 teaspoons dried marjoram
 1/2 teaspoon salt
 1/4 teaspoon ground black pepper
 1/8 teaspoon onion powder
 1/8 teaspoon ground sage