I made some more Coon biscuits today.
The last time I made them I used sharp cheddar, because I couldn't find any Coon cheese.
In my quest for Coon cheese I ran across Cracker Barrel's Aged Reserve White Cheddar in a black wrapper.
It works great. I made them the same way as before, only this time I cooked my sausage about half done,
not fully browned.
Bake for 15 minute, They came out great and taste a lot better than the sharp cheddar.