This recipes comes courtesy of Anne Nisbet, co-host of  “Table Talk” on 1150 AM.  

These easy-to-assemble biscuits are equally tasty at breakfast or dinner where they’d be delicious accompaniments to a soup and salad meal. Enjoy!

Isernio’s Spicy Breakfast Sausage Biscuits
Makes 12 – 2” biscuits

• 1 Isernio’s Spicy Breakfast Chicken Sausage roll (1lb), browned and drained (or substitute Isernio’s Chicken Apple Sausage for a milder flavor)
• 2 cups all purpose flour
• 1 tsp. salt
• 2 tsp. baking powder
• ½ tsp. baking soda
• 5 T. cold butter
• ¾ cup buttermilk

Preheat oven to 450 degrees F.  Spray a baking sheet with vegetable spray. Sift dry ingredients together in a large bowl. Using a pastry cutter or two knives, cut in the butter until well blended (dough should have a crumbly texture). Add the buttermilk and gently mix in, then gently fold in cooked sausage. Turn dough out onto a floured surface and gently pat dough ½” thick. Cut out biscuits with a 2” diameter cutter and place on baking sheet. Knead dough from cutting together and cut out biscuits until all dough is used. Bake in top third of oven for 10-12 minutes, until golden. Serve warm.

NOTE: Biscuits can be made one day ahead and refrigerated, unbaked, until ready to use.