|My version of New Mexico's|
Lincoln County Biscuits
|Flaky biscuit pinwheels filled with |
pork sausage, cheese and green chiles...
|Serve topped with gravy...|
|Here are the biscuits I had in New Mexico.|
The inspiration for this recipe.
|Lincoln, New Mexico hosts a Billy the Kid Festival|
every August, featuring re-enactments and
all kinds of fun. I'm definitely going back for this.
|The infamous Lincoln County Courthouse where|
Billy the Kid made his escape.
|Sadly, he killed two deputies in the process.|
|I highly recommend you rent the movie|
Young Guns. It will help you
brush up on your Billy the Kid history.
|Check out the beautiful|
wildlife right outside our cabin.
Two of these majestic guys were
almost close enough to touch!
|If you can't make it to Ruidoso anytime soon,|
I think my re-creation of the Lincoln County Biscuits
is spot on. The perfect taste of New Mexico!
Lincoln County Biscuits
4 cups Bisquick baking mix
1 cup whole milk
1 stick unsalted butter, cold and cut into pats
3 (4 ounce) cans chopped green chiles, drained
1 (1 pound) package hot pork sausage
1 (1 pound) package mild pork sausage
1 (8 ounce) package shredded cheddar cheese
white gravy for serving (Do not tell my mother, but I used a gravy mix from a package. That's a huge Southern no-no.)
In a large bowl combine the baking mix and milk. Cut in the butter pieces with a pastry cutter until a smooth dough has formed. Refrigerate for 30 minutes. Meanwhile, combine the sausage, green chiles and cheese in a large bowl. Let this mixture stand at room temperature while the dough chills. (This will make it much easier to spread if it is room temperature.)
Remove 1/2 of the dough mixture from the refrigerator. On a floured surface, roll into a rectangle that is approximately 10-12 inches long, 7-8 inches wide and about 1/2 inch thick. Spread half of the sausage mixture over the dough. Roll as for a jelly roll. You'll should have a nice, neat log that is approximately 10-12 inches long. Wrap this in plastic wrap and place in the freezer for exactly 1 hour. Repeat with the other half of the dough and sausage mixture.
After one hour, remove the logs from the freezer and unwrap. Place on a cutting board and slice into 1/2 inch slices. (They will look kind of like a cinnamon roll.) At this point you can either bake the individual biscuits or freeze until ready to use. (I placed them on a cookie sheet until they were frozen solid and then stuck them all in a freezer bag.)
When you are ready to bake the biscuits place the frozen slices on a well-greased cookie sheet and bake at 400 degrees F for 25 minutes.
Serve with gravy and enjoy.
NOTE: This will make approximately 20-30 biscuits and we found that 2-3 is a nice portion. I love that the rest freeze well and you can bake them from frozen. You don't even have to thaw them out. The sausage wants to stick to the pan even if it's well-greased so you'll need to be patient and carefully remove them with a spatula.
Prep Time: Approximately 2 hours (need to chill) Cook Time: Approximately 25 minutes