McDonald's Sausage Biscuit

Ingredients0 of 12

Method0 of 8 steps

1. 1Keep everything coldCold butter and cold buttermilk are what make a biscuit flake rather than crumble. Put the bowl back in the fridge if the kitchen is warm.
2. 2Cut the butter in roughlyRub the cubed butter through the dry ingredients until the biggest pieces are pea sized. Visible butter is correct; a smooth mixture bakes flat.
3. 3Fold, never kneadAdd the buttermilk, bring it together, then fold the dough over itself four times. Each fold becomes a layer, and kneading destroys them.
4. 4Cut straight downPat to an inch thick and press a floured cutter straight down without twisting. A twisted cut seals the edge and the biscuit will not rise.
5. 5Bake at 425FTwelve to fourteen minutes until risen and deep golden, then brush the tops with melted butter straight from the oven.
6. 6Season and rest the porkWork the sage, salt, pepper and cayenne through the mince and chill for ten minutes while the biscuits bake.
7. 7Cook the pattiesShape wide, thin patties and cook three minutes a side over medium heat in a dry pan. The pork renders its own fat.
8. 8Split and fill warmSplit a hot biscuit, lay the patty inside, and serve. Both halves should still be warm enough to steam slightly.