Buttermilk Biscuit Sausage Rolls

Instructions

1. Preheat oven to 375 degrees F.
2. In a food processor, blend together the flour and baking powder.
3. Pulse in the cold butter. Do not over incorporate the butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour.
4. Transfer this mixture from the food processor into a large mixing bowl and make a well in the center. Pour in the buttermilk.
5. Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately.
6. Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough.
7. Roll the dough out into a long rectangle about the width of your sausages and only about 1/2 inch thick or slightly less. Cut into 4 equal pieces.
8. Remove the sausages from their casings or if using loose sausage meat, roll into about 5 inch lengths.
9. Make an egg wash by whisking together the egg and water.
10. Place one portion of the sausage at the short end of one of the biscuit pastry squares. Brush the pastry with the egg wash on the opposite edge of the dough from the sausage.
11. Roll the sausage in the pastry, pinching the edges of the dough together where they overlap.
12. Place the sausage rolls, seam side down, on a parchment paper lined baking sheet. I recommend aluminum baking sheets because they tolerate the higher oven temperature without burning the bottom of the sausage rolls.
13. Brush the tops of the sausage rolls with egg wash.
14. Bake in the preheated oven for about 25 - 30 minutes or until the tops of the sausage rolls are evenly golden brown.
15. I use my meat thermometer to ensure that the sausage reaches about 175-180 degrees F to ensure it is fully cooked.
16. Let the sausage rolls rest for 10 minutes before serving.