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Credit: Charles Walton; Styling: Cindy Manning Barr

Recipe Summary test

Yield:
15 biscuits
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook sausage in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain well, and set aside.

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  • 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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