Instructions:
- Cook the Sausage Filling:
· In a skillet over medium heat, cook the sausage (and onion if using), breaking it into very small crumbles with a spatula. Cook until browned and fully cooked through, about 7-8 minutes.
· Stir in black pepper and red pepper flakes. If using maple syrup, stir it in now.
· Drain excess grease thoroughly. Spread the cooked sausage on a plate and refrigerate or freeze for 15 minutes to cool completely. (A cold filling is key to flaky biscuits!)
- Make the Biscuit Dough:
· Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
· In a large bowl, whisk together flour, baking powder, sugar, and salt.
· Using the large holes of a box grater, grate the frozen butter directly into the flour mixture. Toss gently with a fork to coat the butter shreds in flour.
· Make a well in the center and pour in the cold buttermilk. Using a fork, stir just until a shaggy dough forms and there are no dry flour patches. Do not overmix.
- Assemble the Biscuits:
· Turn the dough out onto a lightly floured surface. Gently pat it into a rough rectangle, about ½-inch thick.
· Sprinkle half of the cooled sausage crumbles evenly over the dough.
· Fold the dough into thirds like a letter (fold bottom third up, then top third down over it).
· Pat back out into a ½-inch thick rectangle. Sprinkle the remaining sausage over the dough.
· Fold into thirds again. Pat out to a final thickness of about ¾-inch.
- Cut & Bake:
· Using a sharp, floured 2.5-inch round biscuit cutter, press straight down (do not twist!) to cut out biscuits. Re-roll scraps gently and cut until all dough is used.
· Place biscuits on the prepared baking sheet, edges just touching for higher rise.
· Brush the tops lightly with extra buttermilk.
· Bake for 15-18 minutes, until the tops are deep golden brown.
- Serve:
