Ingredients Jump to Instructions ↓

  1. 3/4 pound bulk pork sausage

  2. 2-2/3 cups all-purpose flour

  3. 2 tablespoons sugar

  4. 1-1/2 teaspoons baking powder

  5. 1/2 teaspoon baking soda

  6. 1/2 teaspoon salt

  7. 1/2 cup shortening

  8. 1 package (1/4 ounce) active dry yeast

  9. 1/4 cup warm water (110 to 115 )

  10. 1 cup buttermilk Melted butter

Instructions Jump to Ingredients ↑

  1. 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.


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