Handy Sausage Biscuits
Taste of Home
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These are similar to old-fashioned biscuits made from scratch, but they're even better thanks to the tasty sausage throughout. It's almost impossible to stop eating them. I like to serve these biscuits with an egg dish or soup.
-Nancy Parker, Seguin, Texas
SERVINGS: 24-36
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 25 min. Bake: 10 min.
Ingredients:
- 3/4 pound bulk pork sausage
- 2-2/3 cups all-purpose flour
- 2 tablespoons sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1 cup buttermilk
- Melted butter
Directions:
In a skillet, cook sausage over medium heat until no longer pink; drain well and set aside. In a bowl, combine flour, sugar, baking powder, baking soda and salt; cut in shortening until crumbly. Stir in the sausage.
In another bowl, dissolve yeast in water; let stand for 5 minutes. Add buttermilk. Stir into dry ingredients just until moistened.
On a lightly floured surface, gently knead dough 6-8 times. Roll out to 1/2-in. thickness; cut with a 2 in. biscuit cutter. Place on lightly greased baking sheets.
Brush tops with butter. Bake at 450° for 10-12 minutes or until golden brown. Serve warm. Yield: 2-3 dozen. Editor's Note: No rising time is necessary before baking. The dough can be rerolled.