Ingredients
1lbbreakfast sausage,ground, sage flavored
2tbsponion,finely chopped
1tbspall-purpose flour
1cupmilk
½tsppoultry seasoning
½tspnutmeg,ground
¼tspsalt
1Worcestershire sauce,dash
1hot pepper sauce,dash
2pkgactive dry yeast
¼cupwarm water,at 110 degrees F
2cupswarm buttermilk,at 105 to 115 degrees F
5cupsall-purpose flour
⅓cupwhite sugar
1tbspbaking powder
1tbspbaking soda
1tbspsalt
1cupshortening
2tbspbutter,melted
Preparation
Preheat the oven to 450 degrees F.
Crumble the sausage in a skillet and cook over medium-low heat.
Add the onion and cook until tender. Drain.
Stir in the flour, a little at a time, for about 6 minutes or until bubbly and golden.
Stir in the milk, nutmeg, poultry seasoning, salt, Worcestershire sauce, and hot pepper sauce, and cook until thick.
Dissolve the yeast in warm water and let stand for 5 minutes. Stir in the buttermilk and set aside.
In a large bowl, combine flour, sugar, baking powder, soda, and salt.
Cut in the shortening with a pastry blender until it looks like a coarse meal. Stir in the yeast-buttermilk mix and mix well.
Turn out onto a lightly floured surface and knead gently 3 to 4 times.
Roll out flat to ½-inch and cut with a 2½-inch biscuit cutter. Place on lightly greased baking sheet and cover.
Let rise in warm place 1½ hrs.
Bake in the preheated oven for 8 to 10 minutes, until golden.
Remove from the oven and brush the tops with melted butter.
