• 12 cups of flour
• 6 t kosher salt
• 3/4 cup sugar
• 3 sticks butter (softened)
• 6 T baking powder
• 5 1/4 cups milk
• 2 pounds bulk breakfast sausage
• 1 1/2 pounds aged extra sharp cheddar cheese, grated
• Optional, 1 tsp smoked or regular chili powder

Preheat the oven to 425°. In a frying pan, brown the sausage and break into crumbles while browning. Drain the excess fat and let the sausage cool slightly.

In a large mixing bowl, mix the dry ingredients.  Work the softened butter into the dry ingredients with your hands until it resembles a coarse meal. Add the cheddar cheese and the cooled sausage into the flour mixture.  Add the milk and mix with a spoon. Stir until barely mixed.  

Take out a large handful and knead a few times on a well floured surface. Pat down with hands to about 1/2 inch thickness. Cut with 3" round biscuit cutter that has been dipped first in flour. Bake on an ungreased cookie sheet for about 15 minutes.