Cook sausage in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain well, and set aside.
Cut shortening into flour with a pastry blender until crumbly; add buttermilk, stirring until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 3 to 4 times.
Pat or roll dough to 1/4-inch thickness. Sprinkle sausage over dough, gently pressing into dough; cut with a 2 1/2-inch round cutter. Place on lightly greased baking sheets.
Bake at 450° for 8 to 10 minutes.
NOTE: For testing purposes only, we used Smithfield ham sausage.
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