Handy sausage biscuits 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. From Nancy Parker of Seguin Texas.

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

Method

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.

Tips

No rising time is necessary before baking. The dough can be rerolled.