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a stack of biscuits on parchment paper
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Sour Cream Biscuits and Gravy

These Sour Cream Biscuits are buttery, soft, flaky and made completely from scratch! This recipe requires simple ingredients and nothing beats a homemade biscuit! Serve warm as is or with sausage gravy on top!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 large biscuits
Calories 315kcal

Ingredients

For the biscuits

  • 1 3/4 cup All Purpose Flour
  • 1 1/4 tsp. baking powder
  • 1 tsp. sugar
  • 3/4 tsp. kosher salt
  • 1/4 tsp. baking soda
  • 8 Tbsp. unsalted butter, cold
  • 1/3 cup FAGE Sour Cream, cold
  • 1/2 cup whole milk, cold

For the sausage gravy

  • 16 oz. ground pork sausage
  • 1/4 cup All Purpose flour
  • 3 cups whole milk
  • kosher salt
  • freshly ground black pepper
  • pinch of cayenne pepper

Instructions

For the biscuits:

  • Preheat oven to 425°F. Set out a baking sheet.
  • Whisk together the dry ingredients in a medium sized bowl. 
  • Cut butter into the flour mixture: I find it easiest to do this in a food processor. Pulse the butter ~10 times until small clumps of butter are formed/size of peas. Or, you can use a pastry cutter if you have one.
  • Transfer the flour mixture back into the medium sized bowl.
  • Whisk together the FAGE Sour Cream and milk until smooth.
  • Drizzle the milk mixture into the dry ingredients, tossing with a fork to incorporate. Dough will be shaggy and look a little dry, that’s OK.
  • Turn out the mixture onto a clean, lightly floured surface. Gently turn and press the dough to bring it together into a 1 inch rectangle. 
  • Using a knife or bench scraper, cut the dough into 4 sections. Stack the dough on top of one another and press down to flatten. Using a rolling pin, gently roll dough out into a 1 inch thick rectangle.
  • Cut into rounds using a biscuit butter. Press straight down and avoid twisting or jiggling the cutter. Press dough back together and cut out 2-3 more biscuits. (recipe is small batch, you will have 4-6 biscuits total.) Try not to re-roll scraps too much, biscuit dough should be handled gently. 
  • Place biscuits on a baking sheet touching each other. Place in freezer for 10-15 minutes.
  • Brush melted butter over the tops of the biscuits. Lower oven temperature to 400°F and bake for 20 minutes or until tops are golden brown.
  • Remove from oven and brush with more melted butter and flaky sea salt, if desired. Serve with sausage gravy.

For the sausage gravy

  • Heat a large skillet over medium heat and add the sausage to the pan. Using a wooden spoon, break up the sausage and cook until well browned and no more pink remains. (leave the grease in the pan)
  • Reduce heat to low. Sprinkle flour over sausage and stir for 1-2 minutes so sausage soaks up flour.
  • Gradually pour milk into pan, about 1 cup at a time, stirring frequently. Turn heat up so gravy can begin to bubble and thicken. Continue adding in the milk and allow the gravy to cook until it thickens, can take 8-10 minutes.
  • Season with salt, pepper and cayenne. Split the biscuits in half and top sausage gravy on each biscuit

Video

Notes

If you don't have a biscuit cutter, you can cut the biscuits into squares using a knife. This is also a nice option because you won't have any scraps. 
This small batch recipe makes 4-6 biscuits, depending on how thick you make the biscuits. It's the perfect amount to enjoy with the sausage gravy! 

Nutrition

Serving: 1biscuit (no gravy) | Calories: 315kcal | Carbohydrates: 30g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 51mg | Sodium: 564mg | Potassium: 84mg | Fiber: 1g | Sugar: 2g | Vitamin A: 605IU | Calcium: 108mg | Iron: 2mg