Ingredients
3/4 pound bulk pork sausage2-2/3 cups all-purpose flour2 tablespoons sugar1-1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup shortening1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)1 cup buttermilkMelted butter
Preparation
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.
