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Ingredients
- 1/4 c. shortening
- 2 c. self-rising flour
- 1 c. buttermilk
- 1 lb. loose, raw sausage
Method
- Cut shortening into flour. Add buttermilk; mix.
- Knead on floured board.
- Roll into rectangle. Spread sausage over dough. Roll up jelly roll style. Chill several hours or overnight.
- Cut, seam side down, into individual biscuits.
- Bake on cookie sheet at 425° for 25 minutes. Serve with eggs for breakfast.