3/4 lb. hot bulk sausage
2 2/3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. shortening
1 pkg. dry yeast
1/4 c. warm water (105-115 degrees)
1 c. buttermilk
Melted butter

Cook sausage in a skillet until browned, stirring to crumble. Drain well and set aside. Combine next 5 ingredients, mixing well. Cut in shortening with a pastry blender until mixture resembles coarse meal.

Dissolve yeast in warm water; let stand 5 minutes. Add yeast mixture to buttermilk, stirring well. Add buttermilk mixture to dry ingredients, stirring just until the dry ingredients are moistened.

Knead in sausage. Turn dough out onto a lightly floured surface; knead lightly 3 to 4 times. Roll dough to 1/2 inch thickness; cut with a 1 3/4 inch round cutter.

Place biscuits on an ungreased baking sheet. Brush tops with melted butter. Bake at 425 degrees for 10 minutes or until golden brown. Yield: 3 dozen biscuits. Very good with pepper jelly.