- Level: Easy
- Total: 55 min
- Active: 30 min
- Yield: 16 to 18 biscuits
Ingredients
8 ounces fresh pork sausage with sage, casings removed
2 sticks (16 tablespoons) butter, softened
1 cup sour cream
2 cups self-rising flour
5 ounces shredded extra-sharp cheddar
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.
