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onions are known to folks around the world as the sweetest
onions available. Grown in a 20-county area in the southeastern
portion of the state, these “no-tears” Georgia beauties are
sought for their mind, sweet taste, due to their high sugar and
water content, and the loamy, low-sulfur soil where they’re
grown. In 1990, the Georgia General Assembly declared the
Vidalia the state’s official vegetable. Fresh season for
Vidalias runs roughly May through October, but these onions are
available into late fall, thanks to controlled-atmosphere cold
storage and frozen packaging.
oven to 375 degrees. Brown sausage
and drain, leaving 1 tablespoon for the dipping in pan.
Rinse sausage to remove fat. Sauté onions and mushrooms
in a pan until softened. Mix with sausage. Mix together
cheese, mustard, Worcestershire, and milk; add to sausage
mixture. Spray a 12-count muffin tin with cooking spray.
Separate biscuits; peel two layers of dough from each biscuit
and set aside. Use fingers to flatten each biscuits and line
muffin cups, forming 12 crusts. Fill crust with 2 tablespoons
sausage mix. Place remaining layers on top of filling,
pressing into bottom crust around edges. Brush tops of bundles
with eggs white. Bake remaining biscuits on foil and bake 12
to 15 minutes or until golden brown.
finely chopped Vidalia onion
grated sharp cheddar cheese
teaspoon prepared mustard
teaspoon Worcestershire sauce
(8-count) can big, flaky biscuits
(5-count) can big, flaky biscuits
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