1 (¼-ounce) package active dry yeast
¼ cup warm water
¾ pound bulk sausage
2⅔ cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup shortening
1 cup buttermilk
Melted butter
Preheat the oven to 425°. Dissolve the yeast in the warm water and let it stand for 5 minutes.
In a medium-size skillet on medium-high heat crumble and cook the sausage. Remove from the heat, drain, and set aside to cool. In a large mixing bowl combine the flour, sugar, baking powder, baking soda, and salt. Cut the shortening into the dry mixture. Stir in the buttermilk and yeast mixture. Stir in the completely cooled sausage. Turn the dough out on a lightly floured board. Knead the mixture three or four times. Roll out the dough to about ½-inch thickness and cut the biscuits. Place in a greased baking pan and brush the tops with the melted butter. Bake the biscuits for 10 minutes or until lightly browned.
YIELD: 2½ DOZEN
Marilynn Walker
Loganville, Georgia