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Sausage Biscuits

Source of Recipe


From "Paula Deen's Southern Cooking Bible"



List of Ingredients



• 1/4 pound breakfast sausage links, casings removed
  
• 2 cups self-rising flour
  
• 1 tsp salt
  
• 1/2 tsp black pepper
  
• 4 Tbsp (1/2 stick) cold butter, cut into small bits
  
• 1/4 cup lard or vegetable shortening, chilled
  
• 1 cup buttermilk
  
• All-purpose flour, for dusting
  






Instructions



1. In a large skillet, cook the sausage over medium heat, breaking it up with a spoon, until browned, about 5 minutes. Set the sausage on a paper towel-lined plate to drain and cool.
   
   
2. Place a rack in the center of the oven and preheat to 425°F. Grease a baking sheet with butter, oil, or cooking spray.
   
   
3. In a large bowl, whisk together the self-rising flour, salt, and black pepper. Cut in the butter and lard with a pastry blender, your hands, or two knives until the mixture resembles coarse meal. Add the cooled sausage and stir to combine. Using a rubber spatula, fold the buttermilk into the flour mixture until all the flour is moistened.
   
   
4. Sprinkle a small handful of all-purpose flour on a work surface. Turn the dough out onto the surface and knead lightly two or three times with the palms of your hands until the mixture comes together. Pat the dough out into a 3/4-inch-thick round.
   
   
5. Using a 2-1/2-inch round biscuit cutter, cut the dough into biscuits. Gently reroll the scraps and cut out more biscuits. Gently reroll the scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet and bake until lightly golden brown and firm to the touch, 17 to 18 minutes. Serve warm or at room temperature with gravy, for a real Southern touch.
   
   Makes about 8 biscuits.