Sausage

This is a typical fatty. Take a roll of Jimmy Dean Hot Sausage and liberally coat it with Dizzy Pig Swamp Venom (I like lots, most of the heat stays on the outside and you get different heat as you work through. Place on the middle rack of the 3 Tier rack at 375 - 400 (this is out of spec for the three tier and why it is on the middle). When the Fatties (I usually do 2) hit 135 - 140 internal the biscuits go on the top and the temp gets jacked up to 425. Now on to the biscuits.

Southern Biscuit

In advance, take the butter and the shortening and cut it into ¼-3/8 of an inch squares and put these in the freezer so that they are really cold. Then, combine flour, baking powder, baking soda and salt. I now glove up to give my hand some additional thermal barrier. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. You do not want to over process here, you want the fats to remain solid and just cut the fat in. Many people use a pastry knife here but I prefer to use my hands. Next add the buttermilk, I stop at 8 oz, and add the milk until it gets good and sticky. I never get to 10 oz but do get close. Now, I use my hands here but you can use a rubber spatula if you prefer. Don’t over stir. If you are successful the flour will absorb the milk and the fats will be in layers in the dough.

Turn dough onto floured surface, dust top with flour and pat them out by hand to ½ inch thick. I pat them into a rectangle and cut them with a chef’s knife into squares. Place biscuits in a disposable aluminum pan so that they just touch. Now, normally you would cook these @ 450 With the sausage in the middle rack we don’t want it to dry out. So we cook @ 425. It will take about 30-35 minutes. You will know they are done when the tops are brown. The sausage will be @ 180 about 5 minutes before the biscuits are done, giving you time to rest and cut the fatties. Good Luck. BTW, I plan to try these on my pizza stone, I expect they will get ready sooner.