- 8 ounces bulk pork sausage, casings removed
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, chilled, cut into small pieces
- 3/4 cup milk
- 2 cups loosely packed fresh herbs, such as parsley, thyme, rosemary or chives, chopped
- calories 266
- fat 16 g
- satfat 8 g
- protein 8 g
- carbohydrate 24 g
- fiber 2 g
- cholesterol 41 mg
- sodium 336 mg
How to Make It
Preheat oven to 425°F. Warm a skillet over medium heat. Add sausage; cook, breaking it into small pieces and stirring until no longer pink, 6 to 8 minutes. Drain on paper towels.
Combine flour, baking powder and salt. Use a pastry cutter to cut in butter until mixture resembles coarse sand. Gently stir in sausage, milk and herbs.
Turn dough out onto a floured countertop; roll into a large, 1/2-inch-thick circle. Use a 1 1/2-inch cookie cutter to form biscuits. Gather scraps into a ball, roll and cut again.
Place 12 biscuits on a baking sheet. Bake until lightly browned, 15 to 18 minutes. Repeat with remaining biscuits.