I thought that some of the good folks here might be interested in a different method of making sausage biscuits. I did these a while back. --- Here's a different way to make sausage biscuits. It's a bit labor intensive, but it is well worth it. Make up your biscuit dough and roll it out on a pan. Then, pat out your sausage flat and lay it flat on the dough, but make sure to leave a little space in the middle. It should look something like the following: Then roll it up. I leave the space in the middle to make it easier make two rolls. I usually slice down the center of the space. This also gives you dough to seal up the roll. I then slice the two rolls in half and wrap them in foil (placing them in the freezer for a while makes them easier to slice later). Then slice them to the desired thickness. The thinner you slice them, the crisper the biscuit will get. Cook them until the biscuits are browned. The juices from the sausage will seep into the biscuits. You can play around with by rolling them tighter to get more biscuit in each slice or go the other way if you wish. I made a batch up today with some mild sausage from a local brand, but I spiced things up a bit by adding some rub to the sausage before I rolled it all up. While I know that this isn't really Q, but from the fatty threads I figure some folks here can make some mean sausage, and I'm fairly certain somebody here will come up with a way to cook these on a smoker.