Sausage biscuits

Time 25 minutes
Yields Makes 14 biscuits
Sausage biscuits
(Genaro Molina / Los Angeles Times)

Heat oven to 375 degrees.


Combine the flour, baking powder, salt and pepper in a mixing bowl. Add the butter and cut in with a pastry blender or two knives until the mixture resembles coarse crumbs.


Remove casings from the sausage. Remove any gristle or fat and discard, then chop or crumble the meat into small pieces. Add to the bowl.


Add the green onions and the cheese. Toss with a fork until well mixed. Add the half-and-half all at once and mix with a fork until the dough clings together.


Turn the dough out onto a lightly floured surface and knead gently for 30 seconds until it clings together. With floured hands, pat the dough into a circle one-half to three-fourths-inch thick. Cut into 2 1/2-inch rounds with a biscuit cutter.


Butter a baking sheet. Use a spatula to lift the dough onto the sheet. Re-roll any remaining dough to make as many biscuits as possible. Bake 20 to 25 minutes until puffed and light brown. Cool slightly on a rack. Serve warm.

To make green onion scones, omit the sausage and cheese and cut the dough into triangles rather than rounds.

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