8 ounces Italian hot or mild sausage
8 ounces aged (sharp) Wisconsin Cheddar cheese, shredded
1-1/2 cups biscuit baking mix
1/3 cup cold water
1 cup prepared pizza sauce, optional
Remove sausage from casings and fry, breaking up chunks, in small skillet until no longer pink, about 8 minutes. Drain fat. Line a large bowl with paper towels. Spread sausage over the towels and allow to cool completely. If necessary, further separate sausage into smaller pieces with your fingers. Remove paper toweling. Add cheese, biscuit mix and water to sausage. Stir with a fork, adding 1 or 2 tablespoons more water, if dough is too dry. Stir only until blended and dough sticks together. Preheat oven to 400° F. Shape dough into 1-inch balls and place on nonstick cookie sheets. Bake 12-15 minutes until puffed and browned. Cool slightly on rack. Serve warm with a dollop of pizza sauce on top, if desired. The scones can be reheated at 375° F for 10 minutes. They can be frozen: freeze in single layer on cookie sheets. When frozen, transfer to freezer bag.
Makes 36 scones
Variation: For additional flavor, use salami Cheddar or garlic Cheddar cheese.