Recipe courtesy of Trisha Yearwood
Sausage-Cheddar Biscuits
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- Level: Easy
- Total: 55 min
- Active: 30 min
- Yield: 16 to 18 biscuits
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 262
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 57 mg
- Sodium
- 357 mg
- Level: Easy
- Total: 55 min
- Active: 30 min
- Yield: 16 to 18 biscuits
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 262
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 57 mg
- Sodium
- 357 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
- In a medium skillet over medium heat, cook the sausage until well-browned, breaking it up into small pieces. Let cool completely, either on the counter or in the freezer.
- Mix together the butter and sour cream in a stand mixer. Mix in the flour, 1 cup at a time, mixing until fully combined. Add the sausage and cheddar, and mix until well incorporated.
- Drop heaping spoonfuls of the dough onto the prepared baking sheets. Bake until lightly browned, 20 to 25 minutes.
Cook’s Note
If you can't find self-rising flour, you can substitute with a mixture of 2 cups all-purpose flour, 3 teaspoons baking powder and 1/4 teaspoon salt.
