I cannot even tell you how much fun I had making these! And happy to tell you, that they are super simple to make, too! How much fun is that?!! Right?
The biscuits are NO-FAIL, I promise you!, and come out gorgeous every single time! And the rest is simply a matter of chopping, tossing, browning the sausage, melting the cheese and assembling!
And you can even make the biscuits, brown the sausage, and make the salsa the day before for a quick-to-throw-together, no-fret brunch!
Speaking of – – I think these would be fantastic served for a ladies brunch or luncheon, or of course, for the Easter holiday coming up, too! Though these are simple and uncomplicated, the natural flavors really shine and have such a refreshing flavor that just sings “spring”!
I wasn’t sure what in the world to call these. I’m getting really tired of the over-used “sliders” description. And I really thought they deserved a fancier title than just “biscuits” or “mini such-and-such”, you know? They really earned it!
And since I absolutely despise “cutesy” titles that sound like a three year old made them up … “biscuiettes” it was! 😀 I thought it just right, not sounding like baby-talk, and had a nice classy, slightly elegant ring to it! 😉 I hope you agree!
Since it is just my hubby and myself, I made 2 different sizes. The smaller ones were used for these little sandwiches, and the larger ones will be used for a dessert coming towards the end of the week.
So you can make these any size you’d like! The biscuiettes really have so many different uses! You can make them alone and create your own specialty sandwich, or, create a fabulous dessert from them!
They work for both because they aren’t overly sweet!
So no matter what occasion you’re making these for, I think you’re really going to enjoy them!
I can’t wait for you to try them! All of the flavors play so nicely together, even I was quite surprised!
The salsa is amazing and the brie was the perfect cheese!
I loved the little sausage patties! Not too big like some, nice and petite, and dainty enough for a ladies’ get-together so you don’t feel like you’re woofing down your food! You know?
If I were serving these for a brunch or luncheon, I would probably serve with more fresh fruit such as red grapes and prosciutto wrapped melon bites, and maybe an egg strata and some asparagus tips!
Or go another route and serve with a nice chilled potato salad, deviled eggs, and small scoop of rainbow sherbet! Endless possibilities!
So have a wonderful week all, enjoy the spring flowers popping up everywhere, and don’t forget to feed the birds! 😀
LEMON POPPYSEED BISCUIETTES with SAUSAGE, BRIE & STRAWBERRY~BASIL SALSA
Makes 8 biscuit sandwiches (*can stretch to 10-12 depending on size)
For the Lemon Poppyseed Biscuiettes:
2 cups flour
2 Tbl. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1 Tbl. sugar
1 Tbl. + 1 tsp. poppy seeds
fine zest of 2 lemons, (2 rounded tsp.)
1 1/2 cups thick sour cream, I like Daisy’s
1 Tbl. plus 1 tsp. vegetable oil
thin slices of butter for tops
For the Strawberry~Basil Salsa:
1 pint fresh strawberries, hulled and chopped (10-12 large berries)
fine zest of one whole lemon
juice of 1/2 – 1 whole lemon, to taste
1 tsp. sugar, or to taste
2 Tbl. finely minced red/purple onion
4-6 basil leaves, tightly rolled lengthwise and thinly sliced, to taste
dash of fresh cracked black pepper, optional
Rest of Ingredients:
torn fresh kale leaves
8 – 12 cooked breakfast sausage patties, I used Johnsonville’s Original
8 – 12 thick slices brie, rind removed
For the biscuiettes: Preheat oven to 425 degrees.
Cover baking sheet or pizza pan with foil. Spray with Butter-Flavored cooking spray. (I like Crisco’s.)
In large bowl, whisk first 7 ingredients well. Add sour cream in dollops and drizzle in oil over top. Quickly mix together. Then on lightly floured surface, knead 6-8 times, then roll very thick making a round of dough just big enough to cut 6 regular-sized biscuits.
*For these, I cut 2 different sizes using a flower-shaped cookie cutter. 4 – 2 1/2″, and 4- 3 1/2″. Cut as many as you can, then reshape dough, roll again, and cut rest. Place onto prepared baking sheet. (*Small biscuiettes hold 1 sausage patty, larger ones can hold 2.)
Top each with a thin slice of butter. For smaller ones, bake for 10-12 minutes. Bake larger ones for 15-16 minutes. When done and golden brown on the bottom, remove from the oven and place on racks to cool.
For Strawberry~Basil Salsa:
Toss all ingredients in medium-sized bowl. Chill.
Place cooked sausages onto a baking sheet, top with slices of brie, and broil for just a few minutes until cheese starts to melt.
Slice open biscuits, top with a little torn kale, top with cheese covered sausage patty, top with spoonfuls of salsa, place on top.