Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
In a bowl whisk together the flour, baking soda, baking powder and salt.
Add the butter and crumble into fine pieces.
Add the buttermilk and chipotle hummus and stir until the dough starts to come together in a ball.
Dump the dough out onto a floured work surface and gently roll into a ball. Dust with some extra flour if it's sticky.
Pat the dough down until it's about 1 inch thick.
Using a 3 inch cookie cutter, cut the biscuits out an place them close together onto the prepared pan. You should get 5-6 biscuits.
Brush the top of each biscuit with some beaten egg and bake in the oven for 20-25m and golden brown.
Cut the sausage down the middle length ways but not all the way through.
Heat the sausage up in a pan along with the olive oil and cook until both sides are cooked through, about 3 minutes each side.
Slice two biscuits in half and spread the bottoms liberally with Sabra Chipotle Hummus.
Place a sausage on top and then place the top part of the biscuit afterwards.
Serve at once.