1. Preheat the oven to 400ºF.

2. In a large skillet, cook the sausages until browned and cook through (don’t overcook them—they’ll cook more in the oven later). Set aside.

3. For the biscuits (I recommend referencing our demo as well!): In a large bowl, combine the flour and shortening. Using your hands or two butter knives, break up the shortening into dime-sized pieces and incorporate into the flour.

4. Add the cold buttermilk to the flour mixture, being sure to shake it before pouring it. Mix gently, about 15 turns, then turn the dough out onto a generously floured cutting board or work surface.

5. Roll out the dough and fold it in half, then repeat 3–4 times to create layers. Sprinkle over more flour as you go, if needed.

6. Roll the dough out once more into a thin square or rectangle. Using a sharp knife, trim off the edges to make a uniform shape. Line up the sausages horizontally in a row in the middle of the dough. Roll the dough over the sausages until the edges of the dough meet, being careful not to overlap the edges of the dough too much. Pinch the edges together to seal.

7. Brush the dough with plenty of melted butter, then sprinkle with salt. Carefully transfer the biscuit roll to a parchment-lined baking sheet. Bake, checking after 10 minutes, until golden, 10–15 minutes. To finish, you can turn on the top oven broiler for a minute to brown the top of the roll—just be sure to watch it carefully to prevent burning.

8. Top the finished glizzy with more melted butter, then slice and serve with hot honey mustard and syrup!