 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 24 |
|
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 Ingredients:
3/4 pound bulk pork sausage |
2-2/3 cups king arthur unbleached 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:
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.
2. In another bowl, dissolve yeast in water; let stand for 5 minutes. Add buttermilk. Stir into dry ingredients just until moistened.
3. 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.
4. Brush tops with butter. Bake at 450° for 10-12 minutes or until golden brown. Serve warm. Yield: 2-3 dozen.
|
|