Sift dry ingredients. Cut in butter. In separate container mix liquid ingredients together. Add to dry ingredients all at once and stir until just moistened. No longer.
Turn out onto a floured surface and knead a few times, adding just a little flour to keep the dough from sticking. Roll out to a thickness of one inch, cut into rounds 2 ½ inches in diameter, and place on a greased baking sheet with sides touching.
Refrigerate overnight, covered with plastic wrap, or bake right away in an oven pre-heated to 400 degrees for about 18 minutes.
Forming the Rolls: You can brush the tops of the biscuits with milk before baking to add a
nice golden color to the finished product. Makes approximately 30 biscuits
Using Sourdough Refrigerator Biscuit dough, roll out a fistful of dough on a lightly floured surface to a thickness of about 1/4 inch. Cut rounds of about 2-1/2 inches. Then roll each round again to make it thinner still. Then place about a Tablespoon of the sausage mixture in the center of the dough. Gather up the ends and pinch to form a sealed ball. Place on a greased baking sheet. Before baking, brush each roll with an egg wash (one egg yolk plus two teaspoons of cream) and top with sesame seeds. Bake in a 375 degree preheated oven for about 18 minutes, until nicely golden brown. Serve warm.