Sausage Biscuit Roll-Ups


Biscuit Dough:

  • 2 c. whole white wheat flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c. soy margarine
  • 3/4 c. soy milk


  • 1 c. finely diced onions
  • 1/2 tsp. onion powder
  • 2 c. cooked, diced potatoes
  • 1/2 tsp. seasoned salt
  • 1/2 tsp. salt
  • 2 c. Loma Linda linketts, finely diced
  • 1/4 c. Tofutti better than sour cream
  • 1 tsp. McKay’s chicken style seasoning


  1. For the Filling: Place all the filling ingredients into a medium-sized skillet that has been sprayed with nonstick cooking spray. Heat over medium-high heat.
  2. Sauté until the onions are tender. Remove from heat and set aside.
  3. For the Dough: In a medium-sized bowl, mix the whole white wheat flour, baking powder, and salt together.
  4. Cut in the soy margarine with a pastry blender or fork until it forms small pieces.
  5. Gently stir in the soy milk until it is all blended together and forms a soft ball.
  6. Sprinkle about ¼ cup of flour on a clean counter. Roll out the dough until it is ½-inch thick. If the rolling pin sticks to the dough, sprinkle a little flour on top.
    First spread the Tofutti Better Than Sour Cream on the dough and then top with the filling.
  7. Very carefully roll the dough up, patting it together if it starts to break apart.
  8. Slice into 16 1-inch pieces and place in a glass baking dish (or cookie sheet) that has been sprayed with nonstick cooking spray.
  9. Bake at 400 degrees for 20 to 25 minutes. Serve hot!
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Breakfast Entrees

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.