- pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- Pour in the milk and gently stir until the dough just comes together. Avoid overmixing to keep the biscuits tender.
- Turn the dough out onto a lightly floured surface and knead gently 2–3 times. Roll out to about 1/2-inch thickness.
H2: Preparing the Sausage Filling
- In a skillet over medium heat, cook the breakfast sausage, breaking it into small crumbles as it cooks.
- Season with black pepper, garlic powder, and optional cayenne.
