- 1 package yeast
- 2 1/2 cups sifted flour
- 1 Tbsp. sugar
- 1/2 tsp. salt
- 3 Tbsp. shortening
- 1/2 cup lukewarm buttermilk
- butter, melted
- 1 lb. sausage, sliced
Dissolve yeast in 1/4 cup lukewarm water. Sift dry ingredients together into bowl. Cut in shortening until crumbly. Stir in buttermilk and yeast. Knead lightly on floured board. Roll out 1/4 inch thick and cut with 2 inch biscuit cutter. Brush with butter and place, 2 biscuits stacked, on baking sheet. Let rise until doubled in bulk.
Bake at 425 degrees F for 10-12 minutes. Fry sausage. Place sausage between biscuit halves. Store covered in refrigerator or freezer. Reheat in microwave or oven.
By Robin from Washington, IA
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