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1
Preheat oven to 375 F degrees.
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2
To make the biscuits, combine dry ingredients in a bowl and stir together to combine.
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3
Next, cut the butter into the dry mixture with a knife or pastry cutter until the mixture resembles coarse crumbs.
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4
Pour in the buttermilk and cream (note: you can use whole milk to replace either or both of these liquids, but buttermilk and cream add flavor and richness). Mix with a fork or spoon until combined. Dough should be slightly sticky but hold together.
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5
Lay one piece of wax paper on a clear spot. Sprinkle generously with flour and turn biscuit dough out onto the paper. Sprinkle the top of the biscuit dough generously with flour and then top with another piece of wax paper. Using a rolling pin or your hands, spread the biscuit dough into as long of a rectangle as you can without breaking the dough. Set aside.
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6
Follow the same process with the remaining wax paper, sprinkling flour, and raw sausage. Do your best to match the shape of the sausage layer to the biscuit layer.
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7
Carefully peel the top layer of wax paper off the sausage and the biscuit dough. You may need to use your fingers or a butter knife to help the dough unstick from the wax paper.
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8
Quickly, flip the sausage layer upside down onto the biscuit layer by gripping and turning the wax paper on the bottom of the sausage. Adjust position as necessary, then peel the wax paper off the sausage layer. Use the wax paper underneath the biscuit dough to help roll the two layers together.
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9
Finally, use a serrated knife to slice the roll into pieces. Place these on a greased baking sheet or a baking sheet covered with parchment paper. (Optional: squash the rolls down a bit with your hands to stick together more.)
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10
Bake for approximately 20 minutes. Depending on the size of your layers and rolls, you may need to adjust the baking time.
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11
End note: this recipe is easy to make because your layers can be any thickness and size, as long as they match. Adjust the baking time as necessary to make sure your sausage is fully cooked through if you make thicker layers or thicker rolls.
