Fighter Biscuits

Summary:

Fighter Biscuits are a staple item of the Calontir Soup Kitchen to nourish the army at foreign wars.

General Tips

• Double bag the biscuitis to keep them fresh and bug free.
• Freezing, then thawing them often makes them soggy, so best to make fresh right before leaving home, then let them cool before putting in bags to prevent condensation.
• Baked on site is awesome!

Elasait's Recipe

Yields 45-55 Biscuits

Ingredients:

• 1 pound breakfast sausage (I use sage),
• 1 pound shredded sharp cheddar cheese,
• 1 pound Bisquick or other baking mix (I prefer Trader Joe's if you have access to one, it's also cheaper, but Bisquick will do fine),
• 3/4 to 7/8 cup milk. If you do use TJ's baking mix, you need the higher milk amount, because it is a little drier due to its lack of trans fat.

Directions:

• Mix it all together into a fine sticky mess. Roll out 1 to 1 1/2 inch balls. Put on a greased or nonstick baking sheet, and bake at whatever the temperature for biscuits on the baking mix says, for a couple of minutes longer than the biscuit instructions say.

Do NOT pre-cook the sausage! It will cook as they bake, and the additional grease adds moisture. The main complaint about fighter biscuits is that they are too dry.

• Let them cool thoroughly, then they can be frozen in ziplock bags. Get as much air out of the bags as you possibly can, and double-bag them. Make sure everything is well sealed. In my experience as long as the bags are well and truly sealed, they keep pretty well for several days in a cooler. You just have to make sure they stay dry. If I have sufficient cooler space, sometimes I also enclose them in a tupperware-style container in addition to double-bagging them. A dry paper towel included in the bag also helps control condensation.