1 pkg. yeast
2-½ cup sifted flour
1 tbsp. sugar
½ tsp. salt
3 tbsp. shortening
½ cup lukewarm buttermilk
Butter, melted
1 lb. sausage, sliced

Dissolve yeast in ¼ cup lukewarm water. Sift dry ingredients together into bowl. Cut in shortening until crumbly. Stir in buttermilk and yeast. Knead lightly on floured board.

Roll out ¼ inch thick and cut with 2 inch biscuit cutter. Brush with butter and place, 2 biscuits stacked, on baking sheet. Let rise until doubled in bulk.

Bake at 425 degrees for 10 to 12 minutes.

Fry sausage. Place sausage between biscuit halves. Store, covered, in refrigerator or freezer. Reheat in microwave or oven.