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Breakfast Sandwich


  • 1 package yeast
  • 2 1/2 cups sifted flour
  • 1 Tbsp. sugar
  • 1/2 tsp. salt
  • 3 Tbsp. shortening
  • 1/2 cup lukewarm buttermilk
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  • 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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