directions
- Preheat oven to 425 degrees
- Add self-rising flour to a large mixing bowl. Sprinkle the cold butter cubes over the flour. Using your fingers work the butter into the flour until there are no chunks of butter left.
- Add the sun dried tomatoes, olives, cracked black pepper, and cooked Swaggerty’s Farm sausage crumbles to the flour mixture.
- Make a “well” in the center of the flour mixture and gently pour half the milk into the well. Use a fork to stir ingredients together, adding more milk as you stir to make a somewhat wet dough.
- Scrape dough out onto a flour dusted work surface and roll out to about 1 inch thick. Press sides of dough to make a loose square.
- Using a sharp knife, cut biscuits into 9 squares for large biscuits. Cut into small squares for bite-size biscuits.
- Place cut biscuits on a parchment lined baking sheet. Brush tops with extra milk to glaze.
- Bake in a 425 degree preheated oven for about 12-15 minutes until golden brown and puffy.