Ingredients
1 Portuguese sausage, chopped very finely
2T parsley or oregano, dry or fresh
¾ cup finely shredded sharp cheddar cheese
2 ⅓ cup Bisquick
Approximately ¾ cup milk
2T parsley or oregano, dry or fresh
¾ cup finely shredded sharp cheddar cheese
2 ⅓ cup Bisquick
Approximately ¾ cup milk
What To Do
To prep, set out a plate and lay a couple layers of paper towels over it. Finely chop the Portuguese sausage and cook until slightly crunchy. Drain on paper towels and let cool.
Pre-heat oven to 375°F and make sure you have a rack positioned in the center. Set out a cookie sheet and cover it with parchment paper or a Silpat mat and set aside.
Mix together parsley, cheddar cheese and Bisquick. When the sausage is cooled, mix thoroughly into the dry mix.
Dribble in milk in ¼ cup increments, mixing together until the dough sticks together. You may need a little more than ¾ cup of milk, but only a bit more, definitely not a full cup.
The most important thing is to add milk gradually so it doesn't get soupy in places and lumpy in others.
Use a cookie dough scooper to dole out equal portions onto your baking sheet. Quickly and lightly roll them into little balls about the size of a whole walnut shell. Put finished poppers on a cookie sheet lined with either parchment paper or a Silpat mat. Bake at 375°F for 7-10 minutes, then rotate and bake for another 8-10 minutes until golden brown and every so slightly crispy.
Best eaten warm, or reheated in a toaster over with a bit of butter.
Pre-heat oven to 375°F and make sure you have a rack positioned in the center. Set out a cookie sheet and cover it with parchment paper or a Silpat mat and set aside.
Mix together parsley, cheddar cheese and Bisquick. When the sausage is cooled, mix thoroughly into the dry mix.
Dribble in milk in ¼ cup increments, mixing together until the dough sticks together. You may need a little more than ¾ cup of milk, but only a bit more, definitely not a full cup.
The most important thing is to add milk gradually so it doesn't get soupy in places and lumpy in others.
Use a cookie dough scooper to dole out equal portions onto your baking sheet. Quickly and lightly roll them into little balls about the size of a whole walnut shell. Put finished poppers on a cookie sheet lined with either parchment paper or a Silpat mat. Bake at 375°F for 7-10 minutes, then rotate and bake for another 8-10 minutes until golden brown and every so slightly crispy.
Best eaten warm, or reheated in a toaster over with a bit of butter.
Notes and Talking Story
- Resist the urge to over-shape or handle the puffs. The dough will get soft and stick to your hands.
- The household anti-Bisquick lobby made a special exemption for these.
- This recipe is from a long out-of-print cookbook/historical reference called West Kauai Plantation Heritage Cookbook (2002).
- The stories interspersed with the recipes are a fascinating read. Japanese, Chinese, Korean, Hawaiian, Norwegian, Scottish, Portuguese, Filipino, Puerto Rican, and "Local" recipes a snapshot of a turn-of-the-century sugar plantation town, with some recipes dating back to 1820.
- The original recipe also did not specify a type of cheese, so I picked the family favorite. I suspect that softer cheese like Havarti or mozzarella will make these go a little squishy.
