Sour Cream Biscuits and Gravy

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

Cook Time 30

Total Time 45

Servings large biscuits

Calories 315kcal

Author Tawnie Graham of Kroll's Korner

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

US Customary - Metric

Instructions

For the biscuits:

Preheat oven to 425°F. Set out a baking sheet.
Whisk together the dry ingredients in a medium sized bowl.
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
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.
8 Tbsp. unsalted butter, cold
Transfer the flour mixture back into the medium sized bowl.
Whisk together the FAGE Sour Cream and milk until smooth.
1/3 cup FAGE Sour Cream, cold
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.
1/2 cup whole milk, cold
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)
16 oz. ground pork sausage
Reduce heat to low. Sprinkle flour over sausage and stir for 1-2 minutes so sausage soaks up flour.
1/4 cup All Purpose 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.
3 cups whole milk
Season with salt, pepper and cayenne. Split the biscuits in half and top sausage gravy on each biscuit
kosher salt, freshly ground black pepper, pinch of cayenne pepper

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