For the biscuits;
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2 cups all-purpose flour, plus more for dusting
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2 tsp baking powder
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1/4 tsp baking soda
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1/2 tsp sugar
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1/2 tsp salt
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1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
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3/4 cup sharp cheddar cheese, shredded
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1/2 cup milk
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1/2 cup FAGE ® Sour Cream
For the gravy;
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1 lb breakfast sausage
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1 tsp garlic salt
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4 tbsp butter
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1/4 cup all-purpose flour
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2 cups milk
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1/4 cup FAGE ® Sour Cream
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Salt and pepper, to taste
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Parsley, chopped
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Scallions, chopped
Steps
1
Preheat the oven to 400°F.
2
In a medium bowl, stir together flour, baking powder, baking soda, sugar, and salt.
3
Using a fork or your hands, add butter into the dry ingredients until the mixture resembles coarse meal.
4
Add cheese and sour cream and mix until dough comes together. Turn dough out onto a floured surface and knead for a few minutes or until the dough is smooth. Cover the dough with plastic wrap and allow the dough to rest in the refrigerator for 15 minutes.
5
While the dough is resting, bring a large cast iron skillet to medium high heat and cook sausage and garlic salt for 7 minutes or until the meat cooked through.
6
Add butter to the pan and whisk in flour, stirring frequently for 2 minutes.
7
Slowly add in milk and reduce heat to low and cook until thickened, 8-10 minutes. Add sour cream, salt, and pepper to taste and remove from heat.
8
On a floured surface, roll dough out to 1 inch thickness. Use a 2 1/2 – 3-inch round cutter to punch through the dough. Place dough on top of the sausage gravy.
9
Bake for 20 minutes or until the biscuits are golden brown.
10
Sprinkle on parsley and scallion and serve immediately.
Comments
Recipe provided by FAGE®