Rosemary Biscuits

Ingredients

• 1 cup buttermilk 
• 1.5 tablespoons rosemary fresh chopped
• 25 servings pork sausage patties fresh
• 25 servings garnish: rosemary sprigs 
• 0.5 teaspoon salt 
• 0.5 cup shortening chilled
• 0.3 cup sugar 
• 3 cups self-rising soft-wheat flour 
• 0.5 cup whipping cream 

Equipment

• bowl
• baking sheet
• oven
• wire rack
• blender

Directions

1. Combine first 3 ingredients in a large bowl.
2. Cut shortening into flour mixture with a pastry blender until mixture resembles coarse meal.
3. Add buttermilk, whipping cream, and rosemary, stirring with a fork until all ingredients are moistened. (Dough with be soft.)
4. Turn dough out onto a generously floured surface; knead 3 or 4 times. Pat or roll dough to 1" thickness; cut with a floured 2" biscuit cutter, and place biscuits 1" apart on ungreased baking sheets.
5. Bake at 450 for 10 minutes or until lightly browned.
6. Transfer to a wire rack, and cool slightly. Split biscuits with a fork, and fill with warm Fresh Pork Sausage Patties.
7. Serve hot.
8. Garnish, if desired.
9. Make Ahead: Make the biscuit dough several days in advance, and freeze unbaked biscuits in a single layer on a baking sheet until frozen solid.
10. Transfer to a large zip-top freezer bag. Seal and store in freezer. Arrange frozen biscuits on an ungreased baking sheet.
11. Bake at 425 for 15 minutes or until golden.