Sausage Biscuit Bites

This recipe is from my mom's mom, Jean P. Rollins, better known as Amus by my sister and myself.  I loved these growing up.  This recipe comes from a type written index card.  I am making them tonight with my local Neese sausage so will post photos soon.  They can be frozen.

Sausage Biscuit Bites

Ingredients:
3/4 lb hot bulk port sausage
2-2/3 cups all purpose flour
2 T sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup shortening
1 pkg dry yeast
1/4 cup warm water (105-115)
1 cup buttermilk
Melted butter or margarine

Cook sausage in a skillet until browned, stirring to crumble; drain well and set aside.
Combine next 5 ingredients, mixing well; cut in shortening with a pastry blender until mixture resembles coarse meal.
Dissolve yeast in warm water; let stand 5 minutes.  Add yeast mixture to buttermilk stirring well.
Add buttermilk mixture to dry ingredients stirring just until the dry ingredients are moistened.  Knead in sausage.  Turn dough out onto a lightly floured surface; knead lightly 3 to 4 times.
Roll dough to 1/2 inch thickness; cut with a 1 3/4" round cutter.
Place biscuits on ungreased baking sheet. Brush tops with melted butter.  Bake at 425 F ten minutes or until golden brown.
Yield: 3 dozen biscuits.

Note: Biscuits may be frozen. To freeze, place uncooked biscuits on an ungreased baking sheet; cover and freeze until firm. Transfer frozen biscuits to plastic bags. To bake, place frozen biscuits on an ungreased baking sheet; bake at 425 for 10 minutes.

Best Cornbread Ever

This was always my mom's go to cornbread.  It makes 2 9x13 pans.  Great for chili parties.  I am not sure of the original source.  I have a typed copy.

"Best Cornbread Ever"
Mix together:
3-8 oz Jiffy Cornbread mixes
3 eggs
1 can creamed corn
1/2 cup oil
3 TB sugar
Dash salt
1 1/2 cup grated cheddar
2/12 cup milk
Chopped fresh green chilies to taste or 1 can chopped chilies.

Pout into two 9x13 greased pans.
Bake at 350 for 45 minutes.
Freezes well.