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Prep 15min
Total35min
Ingredients9
Servings12
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Ingredients
2 1/4
cups all-purpose flour
2
teaspoons baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
1/2
lb bulk pork sausage, cooked, crumbled and well drained
2
tablespoons butter or margarine
1/4
cup finely chopped pecans
3/4
to 1 cup buttermilk*
2
tablespoons milk
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Steps
1
Heat oven to 400°F. Grease cookie sheet with shortening. In large bowl, mix flour, baking powder, baking soda and salt. Using fork or pastry blender, cut in sausage, butter and pecans until mixture resembles fine crumbs. Stir in buttermilk, adding enough to form soft dough.
2
Turn dough out onto well-floured surface; knead dough 5 to 6 times. On lightly floured surface, roll out dough to 1/2-inch thickness. Cut with floured 3-inch holiday cookie cutter or 3-inch biscuit cutter. Place biscuits 2 inches apart on cookie sheet; brush with milk.
3
Bake 15 to 20 minutes or until light golden brown. Immediately remove from cookie sheet. Cool slightly on cooling rack.
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Mix it up by using different holiday cookie cutter shapes to cut out these scrumptious biscuits. Serve the biscuits as a side with your favorite entrée or whip up a packet of country gravy mix to pour over the biscuits for a hearty breakfast.
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