Sausage Biscuits

Sausage Biscuits Dish Guide

Makes 6-8 Biscuits

Five Ingredients

2 cups bisquick + more for your board

½ cup sour cream

½ cup lemon-lime soda

1 stick unsalted butter

~1.5 lbs breakfast sausage

Preheat oven to 450 F.

Melt the butter in a saucepot over low heat or in your microwave.

Form the breakfast sausage into 6-8 patties depending on how many biscuits you plan to make. Make them slightly larger than your biscuit mold as the sausage will shrink as it cooks down. Lay them on a sheet tray and set aside.

Add the bisquick mix and sour cream to a mixing bowl and incorporate the sour cream into the dry goods. Then add in the soda and mix until it forms into a shaggy dough. Do your best to work all the dry mix off the bottom and sides of the bowl. Sprinkle a little more bisquick on your work surface and turn the dough out. Knead it gently until it absorbs some of the bisquick from the board and is no longer sticky to the touch. Gently roll it out into an oval that is roughly ¾ inch thick. Using a ring cutter or the rim of a glass, cut out as many biscuits as possible from the oval.

Pour the melted butter into the bottom of a 13x9 baking dish. Lay the biscuits into the baking dish. Re-knead the dough scraps and press back out into another ¾ inch thick dough sheet and cut remaining biscuits. Discard any remaining scraps of dough unless it appears you have enough to make any more biscuits.

Brush the tops of the biscuits with the melted butter in the baking dish. Bake both sausage and biscuits for 10-12 minutes or until golden brown and a toothpick comes out cleanly from the biscuits. Sausage should be cooked through to 160 F internally.

Cut the biscuits in half and add a sausage patty and serve immediately. Obviously feel free to add cheese, egg, jelly or anything else your heart desires!