Buttermilk Biscuits wih Andouille and Smoked Sausage

These breakfast treats aren't your typical ground sausage patties. Thick slices of Andouille Sausage is browned in the skillet and are the perfect partner for these delicious buttermilk biscuits. For the finishing touch, add a touch of Creole Mustard. 

1 pkg. Zatarain's ® Buttermilk Biscuit Mix

1 cup milk

8 T. butter, melted

Preheat oven to 425 degrees. Spray a baking sheet lightly with no-stick cooking spray. Reserve 2 T. of the melted butter for brushing tops of cooked biscuits.

Stir together biscuit mix, milk, and remaining 6 T. of melted butter in a large bowl for 3 minutes or until mixture forms a soft dough. Drop dough by ¼ cupfuls about 2 inches apart onto the prepared baking sheet. Bake 12-14 minutes or until golden brown. Brush tops of biscuits with reserved melted butter.

While the biscuits are baking, slice the sausage in half lengthwise and then into 3 inch long pieces. In a large skillet, over medium-high heat, cook sausages on both sides until well browned. Remove from the skillet onto a paper towel-lined plate.

When biscuits are ready, carefully slice open and fill with the sausage slices. 

Top sausage slices with Creole Mustard if desired.

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