Buttery Sausage Biscuits with Maple Syrup

By Castrofilippo

Ingredients

• 1/4 pound sweet Italian sausage
• 1 cup all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon baking sode
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoon cold butter, diced into 1/4 inch cubes
• 1/4 cup buttermilk
• Maple syrup, for serving

Details

Servings 6

Preparation

Step 1

1. Preheat the oven to 450 F. Remove the sausage from its casing. Crumble the meat into a small heavy skillet, and cook over medium-high heat, stirring to break up any lumps, until its loses it pink color, about 8-10 minutes. Let cool slightly.

2. In a small bowl, combine the flour, baking powder, baking soda, salt and pepper. Using your fingers, rub the diced cold butter into the flour mixture to form course crumbs.

3. Scrape the sausage and any pan drippings into the flour mixture. Pour in the buttermilk and stir just until dough begins to form, then stop mixing to avoid overworking the dough.

4. Dust your palms with flour. On a well-floured surface, knead the dough 2-3 times until smooth, the pat or roll out to a ¾-inch thickness.

5. Using a 2- ½ inch biscuit cutter or water glass, cut out 6 biscuits rounds. Palce the rounds on ungreased cookie sheets. Bake 9-12 minutes. While still warm, cut the biscuits open and add a pat of butter and drizzle of maple syrup. Serve.