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After the sixth fold, shape the dough into a rough rectangle about 1-inch thick. Wrap it in plastic wrap and freeze it for at least 30 minutes. Freezing the dough ensures that the butter solidifies, ...

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Put back into the refrigerator until it’s time to cook the sausage. For the biscuits, combine the flour, salt, baking soda and baking powder in a large bowl. Cube the cold butter into 1/4-inch pieces ...