/ck/ - Food & Cooking

>>7132179
Kind of?

>>7132167
Depends where you are. Americans use something called 'breakfast sausage' to make theirs. It's somewhat similar to Lincolnshire sausage, if you're in a country that sells that. Otherwise, you're gonna have to look up a recipe for American breakfast sausage first.
Then:

Breakfast sausage, raw, 100g
Flour, 1 tbsp
Grease, if needed
Pepper, as desired
Milk, half cup
Salt, to taste.

If using sausage in a case, remove from the case first.
Crumble cook the sausage until done, then add flour and pepper and stir to combine with the pan fat, adding a little grease, if needed to mix the flour into a paste.
Whisk in milk to dissolve flour paste, thicken and heat through.
Salt to taste.

For biscuits:

Soft flour, 150g
Yeast, instant, 4g
Salt, 4g
Butter or grease, ice cold, 60g
Water, ice cold, as needed

Set the oven to its hottest setting; meanwhile whisk together flour, yeast and salt.
Cut butter/grease into the flour mixture until crumbly and about the consistency of wet sand.
Add just enough water to make a stiff dough.
Roll the dough out flat and cut, either with a biscuit cutter into circles or by hand into squares (sounds weird, but believe me, unless you have a biscuit roller, pic related, square biscuits are better than round because you won't have to re-mix, re-knead and re-roll the leftover parts of the dough, only to yield a tougher second batch).
Place onto a parchment-lined baking sheet and place into the hot oven, adjusting the temperature to 190°C/375°F.
Bake until they're done. Depending on the size of the oven and your biscuits, that could be anywhere from 12-20 minutes or so.

Variation: for buttermilk biscuits, use butter only (not grease), swap buttermilk in for water, add a pinch of sugar, omit the yeast and swap out the soft flour for self-raising/self-rising flour. Alternately, do all the swaps as above except for the flour; use the typical soft flour. Add 1tsp baking powder, though.