Sausage, Mushroom, and Cheese Biscuits

These biscuits are a staple at many South Alabama cocktail

parties. The earthy flavor of baby portobellos gives a punch

to the spicy sausage. They are deservedly remembered as a

hearty favorite.

1 pound of a lean, hot, spicy bulk sausage

3 and ½ cups of Bisquick

1 tablespoon of olive oil

½ cup of baby portobello mushrooms, minced

12 ounces of sharp Cheddar cheese

Toss mushrooms with olive oil, microwave for two minutes, and

pat dry with paper towels. Crumble sausage and cheese with

Bisquick, add mushrooms, and blend thoroughly. Form a roll,

wrap in cheesecloth, and refrigerate overnight. Slice into half

inch wafers and bake at 400 degrees until done, about ten to

14 minutes.