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Sausage Biscuits
A Recipe from Florence Conner Hearn
1 lb. bulk mild sausage (allowed to warm to room temp., about 30 min.)
1 buttermilk biscuit recipe using 2 cups flour (may use plain baking powder biscuits)
Roll out biscuit dough on a floured board to about 12-in. by 10-in. rectangle. Spread sausage over the rectangle of dough. Cut into four sections.
Roll each section like a jelly roll. Wrap in waxed paper and chill in icemaker chamber. It cuts more smoothly if frozen or partly frozen.
Cut into slices about 1/8- to 1/4-in. thickness.
Bake in pans with sides as you would biscuits, 8 to 12 minutes at 450 degrees.
Florence's original recipe, located and duplicated by Lerma Hearn. Sausage biscuits taste good with scrambled eggs or fruit salad.