Growing up, I am sure everyone had their favorite recipe that mom and dad used to make; for me, it was my dad’s famous breakfast biscuits. A quick and easy breakfast biscuit that always left big smiles on everyone's face, even my little sister who is the pickiest of eaters. When I was young, my dad used to make these biscuits with pork sausage, but today we will be using elk sausage from Lorenzo Sartini's New Mexico archery bull from 2017. With this recipe, you can use any kind of meat, whether it is antelope sausage, mule deer sausage, javelina sausage, whatever you might have in the freezer works just as well.
This recipe is another great example of what the term field to plate actually means to me, to us as hunters. Whether you bowhunt, or just strictly rifle hunt, hunting is hunting. The hunt, the chase, is what is shown the most, but the aftermath of that kill is as equally important. We, as hunters, pride ourselves with the meat we bring home to our friends and family, and feeding those people comes with a joy unlike any other. That feeling is one of the many reasons why I hunt.
Another great thing about this quick and easy biscuit recipe is that you can make a couple of batches and throw em in your pack for a weekend shed hunting trip or for an entire week of mule deer hunting. The best thing about these little biscuits is that they are one of the best snacks to have up on the mountain; you get all those good nutrients while you are up there hiking your butt off.
2 ½ cups Bisquick pancake mix
1 ½ cups shredded cheese
2 cups cooked and drained ground sausage
1 egg (optional)
⅔ cup milk or water (add as needed)
Preheat oven to 450 degrees.
To get started, we are going to combine our Bisquick mix with our cheese and sausage. Gently fold everything together.
Next, we are going to add our milk or water and our egg. This is the messy part; mixing this is going to be tough but do your best to combine all the ingredients. The dough should be sticky but well combined.
With your oven preheated, spray an oven sheet with a nonstick spray of your choosing and begin taking small handfuls of dough, a little bigger than a golf ball, and place them on the sheet.
Bake them in the oven for about 10-12 minutes until golden brown around the edges and on the bottom. Remove from oven, and in less than 20 minutes you have breakfast served.
This recipe is a people-pleasing breakfast treat. I hope you guys enjoy the finished product; they were a huge hit at the GOHUNT office in Vegas. Let me know in the comments below how your breakfast biscuits turned out. I would love to hear from you guys!