Sausage Cheddar Biscuits

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Sausage Cheddar Biscuits

I love biscuits. Guess every real Southerner does – it is probably genetic to some degree. My favorite weeknight biscuits are drop biscuits. They come together fast and are super satisfying with a quick dinner. They are also great the next day, split open and toasted and topped with cream rich butter.

The recipe I used for these Sausage Cheddar Biscuits is from Tricia Yearwood’s cooking show. I enjoy her show because so much of what she fixes, based on her family recipes, are very very (!)  similar to the way my mom always cooked. In fact, I’ve used several of her recipes to help be get back to something my mom made, but I never had a recipe for. Part of the problem is that my mom, largely, didn’t have recipes for most of the things she made. Another part of the problem was me. I would call and ask for help with making something and I made just the laziest of notes about them, and then she was gone. It took time to realize all the things I didn’t know. So now I’m trying to get back to what I never took the time to do before.

On to these biscuits. I think, really, I know, any time you add sausage to something, it is good eats. Lovely as well is that I had all ingredients on hand. Not surprising considering that there are only five.

8 ozs pork bulk breakfast sausage, hot
1/2 pound unsalted butter, softened
1 cup sour cream
2 cups self rising flour
5 ozs shredded extra sharp cheddar

Preheat oven to 400 degrees. Line baking sheet with parchment.

In a skillet, cook sausage until well browned, breaking the sausage into small pieces. Drain on paper towels and cool completely.

In a stand mixer, mix together sour cream and butter mix in flour, a little at a time until fully combined. Add sausage and cheese and mix until incorporated.

Drop heaping tablespoonfuls of dough onto parchment. Bake until lightly brown 20 – 25 minutes, rotating half way through.

Notes: So many things.
First, I did not have self-rising flour, so I made my own.
http://www.kingarthurflour.com/tips/homemade-self-rising-flour.html
This is not a problem in my opinion because I rarely use enough self-rising flour to keep it on hand.
The original recipe used pork sausage with sage – not a flavor I’m a fan of, so the change.

The thing I did wrong on the first batch was forget what one of my mom’s best friend taught me about drop biscuits. I made the biscuits too big, they spread a bit much, but they tasted amazing. And duh, what’s the trick? Bake drop biscuits in a muffin tin. It is perfect! Every time.

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