Breakfast Sausage with Biscuits

RECIPE:
1 lb. ground pork
1 Tbsp. Pensey's breakfast sausage seasoning
1/2 tsp. garlic powder
1/2 tsp. red pepper flakes
leave off the fennel for breakfast sausage.
1/4 tsp. fennel (optional)

Biscuits

2 CU SELF-RISG FLOUR (SOUTHERN BISCUIT FLOUR OR WHITE LILY)
1 PCH BAKG SODA
5 TBSP. COLD LTED BUTTER ( TH PIECES)
OR: 1/4 CUP CRISCO SHORTENG
2/3 – 3/4 CU WHOLE BUTTERMILK
Use a blending fork or pastry blender to combine flour, soda, and butter. Blend with fork until mixture is crumbly and shortening is pea size. Add buttermilk just until combined. 2/3 to 3/4 cup of buttermilk. Use sifter with self-rising flour and flour counter surface. Place dough out onto floured surface. Sift flour onto top of dough.
Use your hands and turn the biscuit dough 6-7 times folding it over and over.
Pat to height of biscuit cutter (3/4 to 1” high) cut out biscuits place in well-greased pan (I use an iron skillet or 11x7 brownie pan)
Pat tops with buttermilk and bake at 450 degrees until golden brown. Approx. 20-25 minutes.
Flip biscuits upside down when removing them from oven to keep from sweating on the bottom.
Tip: shortening greased 10” iron skillet makes crunchier biscuits.