Sour Cream Biscuits & Sausage Gravy | Southern Breakfast

directions

1. Preheat oven to 425 degrees.
2. Dump biscuit mix into a large bowl & add cold butter pieces. Using your fingers or a pastry cutter work the butter into the biscuit mix until well incorporated.
3. Add sour cream-milk mixture to the dry mix and & until a dough forms. Dump out on a flat work surface dusted with additional biscuit mix.
4. Using your hands knead dough together. Flatten and roll out about 1/2 inch thick. Fold over and re-roll until biscuit dough is about 3/4 inch thick.
5. Using cutter, cut out as many biscuits as you can. Gather up dough scraps and roll flat and cut out. You will want at least 12 or 14 biscuits.
6. Place biscuits on a baking sheet lined with parchment paper & bake until golden brown. Remove from oven, brush tops with melted butter.
7. Make the gravy while the biscuits are baking: Brown & crumble sausage in a skillet over medium heat. Remove with a slotted spoon and set aside.
8. In same skillet with sausage drippings, add the 2 tablespoons butter & melt over medium high heat. Whisk in 1/4 cup flour. Continue to stir with the whisk for about 2-3 minutes. Slowly drizzle, all the while whisking, 2 cups whole milk into the skillet. Turn heat to medium low and cook gravy until thickened, whisking all the time.
9. When gravy is thickened add the cooked sausage crumbles to the skillet. Season gravy to taste with salt and pepper.

Easy

7

3 inch biscuit cutter or round cookie cutter

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