Rosemary Biscuits

Ingredients

• 3 cups self-rising soft-wheat flour
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/2 cup shortening, chilled
• 1 cup buttermilk
• 1/2 cup whipping cream
• 1 1/2 tablespoons chopped fresh rosemary
• Fresh Pork Sausage Patties
• Garnish: rosemary sprigs

Preparation

1. Combine first 3 ingredients in a large bowl. Cut shortening into flour mixture with a pastry blender until mixture resembles coarse meal. Add buttermilk, whipping cream, and rosemary, stirring with a fork until all ingredients are moistened. (Dough with be soft.)
2. Turn dough out onto a generously floured surface; knead 3 or 4 times. Pat or roll dough to 1" thickness; cut with a floured 2" biscuit cutter, and place biscuits 1" apart on ungreased baking sheets.
3. Bake at 450° for 10 minutes or until lightly browned. Transfer to a wire rack, and cool slightly. Split biscuits with a fork, and fill with warm Fresh Pork Sausage Patties. Serve hot. Garnish, if desired.
4. Make Ahead: Make the biscuit dough several days in advance, and freeze unbaked biscuits in a single layer on a baking sheet until frozen solid. Transfer to a large zip-top freezer bag. Seal and store in freezer. Arrange frozen biscuits on an ungreased baking sheet. Bake at 425° for 15 minutes or until golden.