Sausage and Cheese Breakfast Biscuit

Recipe:  Biscuit Bliss by James Villas

¼ pound bulk pork sausage

2 cups Daisy All-Purpose Flour
4 teaspoons baking powder
1 teaspoon salt

¼ cup chilled vegetable shortening
1/3 cup grated sharp cheddar cheese
¼ teaspoon red pepper flakes
1 cup whole milk

In a medium size, heavy skillet over medium-high heat, break up the sausage finely, and fry till fully cooked, stirring, remove from the pan with a slotted spoon. Drain on paper towels to cool. Preheat the oven to 425°F.
 
Grease a large baking sheet and set aside. In a large mixing bowl, whisk together the flour, baking powder, salt, and combine the shortening,
rubbing them together with your fingertips till the mixture is mealy. Add the sausage, cheese, red pepper flakes and stir till well blended. Add the milk
and stir till a soft, slightly sticky dough forms. Transfer the dough to a lightly floured Work surface and knead about 8 times. With your hands lightly floured, form the dough into 12 ovals about ½ inch thick, arrange on the prepared baking
sheet about 1 ½ inches apart, and bake in the center of the oven till the biscuits are golden, About 15 minutes. Serve piping hot.

Makes 1 dozen biscuits

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Daisy Flours are milled by McGeary Organics
Lancaster, Pennsylvania 800-624-3279