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Handy Sausage Biscuits

Name: Handy Sausage Biscuits
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2 dozen.
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

2 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 10 min.

Makes

2 dozen

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

Handy Sausage Biscuits Recipe photo by Taste of Home

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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.

<b>Editor's Note:</b> No rising time is necessary before baking. The dough can be rerolled.

Nutrition Facts

1 biscuit: 131 calories, 7g fat (2g saturated fat), 8mg cholesterol, 211mg sodium, 12g carbohydrate (2g sugars, 0 fiber), 3g protein.

Handy Sausage Biscuits

Ingredients

Directions

Nutrition Facts

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