Repeatedly folding and rolling the biscuit dough yields lots of flaky, individuated layers that pull apart neatly when you eat them.
Ingredients:
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups all-purpose flour, plus more
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces; plus
- 2 tablespoons, melted
- 1/2 cup sour cream
- 1/2 cup whole milk
- 8 ounces breakfast sausage links, chopped
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- Kosher salt, freshly ground pepper
- A 2 1/4″-diameter biscuit cutter
Instructions:
- Preheat oven to 425°F. Whisk baking powder, salt, and 2 cups flour in a large bowl to combine. Using a pastry cutter or your fingers, work chilled butter into dry ingredients until mixture resembles coarse meal. Using a wooden spoon or fork, mix in sour cream and milk until a shaggy dough forms.
- Turn out dough onto a lightly floured surface and knead a few times just to bring together. Roll out until 1/4″ thick, then fold in half. Roll dough out again until 1/4″ thick, then fold in half again. Repeat once more, rolling out to a 3/4″-thick round.
- Punch out biscuits as close together as possible with cutter. Pat scraps together and punch out more biscuits; repeat until you can't cut out any more (you should have 12 total). Transfer biscuits to a parchment-lined baking sheet, spacing 1″ apart, and bake, rotating sheet once, until golden brown and baked through, 10–12 minutes. Brush biscuits with melted butter.
- Dough can be made 1 day ahead. Cover and chill, or freeze up to 1 week.
- While biscuits are baking, cook sausage in a medium saucepan over medium heat, stirring occasionally, until cooked through and starting to brown, 5–8 minutes. Transfer to a small bowl with a slotted spoon.
- Add butter to drippings in pan and melt over medium. Whisk flour into butter mixture and cook, whisking constantly, until roux is very smooth and starting to bubble, about 2 minutes (don't let it color; this is a white gravy).
- Gradually add milk, whisking until incorporated. Reduce heat to mediumlow and cook gravy, still whisking, until thickened, 8–10 minutes. Stir in sausage; season with salt and pepper.
- Serve hot biscuits with gravy alongside for spooning over top.
Sour Cream Biscuits With Sausage Gravy • Yield: 8 servings
Ingredients:
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups all-purpose flour, plus more
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces; plus
- 2 tablespoons, melted
- 1/2 cup sour cream
- 1/2 cup whole milk
- 8 ounces breakfast sausage links, chopped
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- Kosher salt, freshly ground pepper
- A 2 1/4″-diameter biscuit cutter
Sour Cream Biscuits With Sausage Gravy Nutrition Facts:
• Diet:
• Calories: 186.09
• Fat: 236.99
• Carbs: 100.84
• Protein: 97.64
• Cholesterol: 199.96
• Calcium: 196.31
• Sodium: 155.72* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
