Ingredients
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 Tbsp. shortening
2 Tbsp. dry buttermilk powder or plain nonfat milk powder
1/2 lb. grated sharp Cheddar cheese
1 lb. lean sausage (bulk)
Method
Sources
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Humidity-controlled cheese storage — keep artisan cheese perfect
Sausage stuffer for charcuterie, forcemeat preparations
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Humidity-controlled cheese storage — keep artisan cheese perfect
Sausage stuffer for charcuterie, forcemeat preparations
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Set aside 1 tablespoon of flour for kneading dough. Combine flour, baking powder, baking soda and salt in mixing bowl. Blend well. Add shortening and cut it in with pastry blender. Add buttermilk powder and blend well with fingers. Add cheese and uncooked sausage; blend thoroughly. Shape into 1-inch balls. Arrange on baking sheet. Freeze or bake at 425° for 15 to 20 minutes. Makes about 5 dozen. Great with soup or otherwise light meal. Homemade Lean Sausage may be substituted with store brands.