Ingredients
Scale
- 1 lb ground pork breakfast sausage
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup cold buttermilk
- 1/4 cup pure maple syrup (plus extra for brushing)
- 1/2 teaspoon black pepper
Instructions
- Place a large skillet over medium-high heat. Add the ground pork sausage and cook until it is completely browned and crumbled. Use a wooden spoon to break the meat into very small pieces so they distribute evenly throughout the dough. Once cooked, drain the excess grease and let the sausage cool for a few minutes. You do not want the hot meat to melt your butter later.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper. Ensure the leavening agents are well-distributed to help the biscuits rise evenly. If you like a hint of spice, you can add a pinch of cayenne pepper at this stage.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Keeping the butter cold is the secret to achieving those coveted flaky layers.
- Stir the cooled sausage crumbles into the flour mixture. Make a well in the center and pour in the cold buttermilk and the maple syrup. Use a spatula to gently fold the ingredients together just until a shaggy dough forms. Be careful not to overmix, as this will lead to tough, dense biscuits.
- Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1-inch thick. Use a 2.5-inch biscuit cutter to stamp out circles, pressing straight down without twisting. Gather the scraps, pat them down again, and cut the remaining biscuits until all the dough is used.
- Preheat your oven to 425°F (220°C). Place the biscuits on a parchment-lined baking sheet, making sure they are slightly touching if you want soft sides, or spaced apart for crispy edges. Brush the tops with a little extra maple syrup. Bake for 12 to 15 minutes or until the tops are a deep golden brown.
- Remove the biscuits from the oven and immediately brush them with a bit more melted butter or maple syrup for a glossy finish. Let them cool on the pan for 5 minutes before serving warm.
- Cook Time: 30 minutes