Flaky Sausage Biscuits (Printable Version)

# What You'll Need:

→ Filling and Finish

01 - 1 pound breakfast sausage (pork or turkey)
02 - 1 tablespoon butter, melted

→ Dough

03 - 1 cup cold buttermilk
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon baking soda
06 - 1 tablespoon baking powder
07 - 2 cups all-purpose flour
08 - 1/2 cup cold unsalted butter, chopped

# Steps to Follow:

01 - Let the biscuits sit on the pan for a few minutes after baking. They’re best when warm. Dig in!
02 - Pop them in the oven and bake for 12 to 15 minutes until they’re puffed up and golden on top.
03 - Slather melted butter over the tops of the biscuits for that nice golden shine.
04 - Put the stuffed biscuits on the baking sheet. Space them out so they cook evenly.
05 - Put a spoonful of cooked sausage on half the biscuit circles. Cover with the other halves and pinch the edges tight.
06 - Roll the dough out to about 1/2 inch thick. Cut circles with your biscuit cutter.
07 - Move the dough to a floured spot and gently knead a few times so it sticks together.
08 - Pour in the cold buttermilk and mix carefully until it’s just combined. The dough will feel a bit sticky.
09 - Add the cold butter chunks to the dry mix. Use your fingers or a cutter to work butter into the flour until crumbly.
10 - Whisk all the dry stuff like flour, baking powder, baking soda, and salt all together in a big bowl.
11 - Heat the oven to 425 degrees Fahrenheit (220 Celsius). Line your baking sheet with parchment paper.
12 - Cook sausage in a medium skillet, breaking it into bits until browned and done, about 8-10 minutes. Drain the fat and let it cool a bit.

# Additional Tips:

01 - Make sure butter and buttermilk are icy cold to get flaky biscuits.
02 - Don’t overmix the dough or the biscuits will get tough.
03 - Try serving warm biscuits with honey, eggs, jam, or gravy to amp up the taste.

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