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1
Position an oven rack in the center of the oven, set a baking sheet on it and preheat to 400 degrees F.
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2
Toss the sausage links with the oil in a large bowl.
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3
Add the sausages to the hot baking sheet, and spread out in 1 layer.
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4
Roast, turning halfway through, until lightly browned in spots and cooked through, about 15 minutes.
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5
Let cool completely.
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6
Cut each sausage in half crosswise.
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7
Meanwhile, whisk together the flour, baking powder, sugar, baking soda and 1/4 teaspoon salt in a large bowl.
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8
Grate the frozen butter on the large holes of a box grater, and add to the bowl, along with the scallions.
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9
Add the buttermilk, and mix together gently with a fork.
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10
When a shaggy dough forms, turn it out onto a floured surface.
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11
Working quickly, roll the dough out into a 14-by-8-inch rectangle about 1/8 inch thick.
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12
Trim each side by about an inch, to yield a 12-by-6-inch rectangle with clean edges.
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13
Cut twelve 1-inch-wide strips, then cut those strips in half crosswise.
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14
(You should have 24 strips, each about 1 inch by 3 inches.)
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15
Wrap a biscuit strip around the belly of each sausage half, and place, seam-side down, at least 1 inch apart on a clean baking sheet.
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16
Sprinkle a small pinch of cracked black pepper on top of each one.
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17
(Refrigerate up to overnight if not baking right away.)
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18
Bake until golden brown, 15 to 18 minutes.
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19
Serve with maple syrup on the side.
