3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup unsalted butter, cut into cubes
1 pound bulk breakfast sausage, cooked and drained
8 ounces sharp cheddar cheese, diced
1 cup buttermilk (*sub sour cream instead)
2 tablespoons unsalted butter, melted

3 cup s all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 pound bulk breakfast sausage, cooked and drained 8 ounces sharp cheddar cheese, diced 1 cup buttermilk (*sub sour cream instead) 2 tablespoons unsalted butter, melted

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

2. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Add the butter and, using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles small crumbs the size of peas. Stir in the sausage and cheese.

3. Add the buttermilk and use a fork to gently stir the mixture until all of the dry ingredients are moistened. Use your hands to knead the mixture a few times in the bowl to bring the dough together.

4. Turn the dough out onto the parchment-lined baking sheet and pat into an 8x10-inch rectangle. Cut the dough into 12 squares and separate them on the sheet so they are at least 1 inch apart. Brush the tops of each biscuit with the melted butter.

5. Bake until the biscuits are golden brown, about 20 to 25 minutes. Remove the biscuits from the oven and allow to cool slightly before serving. While these are best the day they are made, any leftovers can be stored in an airtight container, or wrapped in plastic wrap, and stored in the refrigerator for up to 3 days. Re-warm in the microwave or oven.