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Pigskin Crescents




Source of Recipe


Unknown


List of Ingredients




2 cups all-purpose flour
1 Tblsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
4 Tblsp. cold butter, cut into 1/4-inch pieces
1/2 cup grated Cheddar cheese
3/4 cup buttermilk
18 miniature smoked sausages


Recipe



Preheat oven to 400° F. Lightly grease a large baking sheet and set it aside. Sift flour, sugar, baking powder, baking soda, and salt into a mixing bowl.
Scatter the butter pieces over the dry ingredients and use fingertips to rub them into the flour until the mixture becomes crumbly. Gently toss cheese into the mixture until it is evenly distributed.
Make a well in the dry mixture and pour in buttermilk. Stir well with a wooden spoon. Let dough sit for 3 minutes.
Sprinkle some extra flour over the dough, then stir it once or twice again and turn it out onto a well-floured surface. With floured hands, pat the dough into a 15- x 7-inch rectangle, handling it as little as possible so the biscuits will be tender.
Slice the rectangle into thirds, first horizontally, then vertically. Next, slice the resulting 9 rectangles diagonally to create 18 narrow triangles.
One at a time, roll up sausages in the dough triangles. Place the wrapped sausages pointy end down on the greased baking sheet.
Bake the crescents for 12 to 13 minutes, until golden brown. Cool on the sheet for 3 minutes, then transfer to a wire rack. Makes 18.