Let’s be honest, who goes to a graduation party for anything other than the food? Okay, maybe a lot of people, but not me. I love food, especially comfort finger food. Pigs in a Blanket are an all time favorite comfort food of mine. They remind me of childhood, and with my selective memory, I conveniently forget the heartburn associated with said food, but hey, it’s worth it, right?
Maple Chicken Sausage and Buttermilk Biscuit Pigs in a Blanket
3 cups flour
8 ounces cold butter, cut up
2 tablespoons baking powder
1 1/2 teaspoons seasoning salt (I used Trader Joe’s Everyday Seasoning)
12 maple chicken sausages cut in 1/2 (fully cooked)
Pan fry or broil the chick sausages until brown and set aside. Preheat your oven to 400 degrees Fahrenheit.
For the biscuits, add the flour, baking powder, seasoning and cold butter chunks into a stand mixer fitted with a paddle attachment and mix on low until it resembles cornmeal. Next, slowly pour some buttermilk into the dry mixture, while the mixer is running, until in forms a slightly moist dough. You want to have some crumbles, if it is too wet it will be very difficult to handle.
When the dough is ready, turn it out onto a floured surface and roll it out to a thickness of about 1/4-1/2 an inch. Using a round cookie cutter, or small cup or pretty much anything, cut out 24 small circles. (Alternately, you can cut out small triangles by hand and roll the sausages up like the crescent rolls version.) Roll out each circle further to make an oval then roll the sausage up inside of it. Place the piggies, with the seam of the roll on the bottom, onto a sheet pan with parchment paper.