Southwestern Sausage Drop Biscuits

Printer-friendly version
These spicy biscuits are great served with a bowl of soup, stew or chowder -- or alone as a snack or appetizer.


  • 1 pound Bob Evans Zesty Hot Roll Sausage
  • 1 cup chopped green onions
  • 3 cups all-purpose (biscuit) baking mix
  • 1 cup milk
  • 1 1/4 cups shredded sharp cheddar cheese (5 oz)
  • 1/4 teaspoon paprika
  • 1 cup seeded, diced fresh or drained canned tomatoes
  • 1 dash cayenne pepper
  • Butter (optional)


Preheat oven to 350F. Crumble and cook sausage in medium skillet until browned. Drain sausage on paper towels. Combine cooked sausage with remaining ingredients except butter in large bowl; mix well. Shape dough into 2-inch balls; place on ungreased baking sheet. Bake 12 minutes or until golden. Serve hot with butter, if desired. Refrigerate leftovers.