| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 262 |
| Total Fat | 21 g |
| Saturated Fat | 12 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 6 g |
| Cholesterol | 57 mg |
| Sodium | 357 mg |
Reviews
Easy to fix and a big hit with my husband
Kind of bland but an easy recipe. I think the temp should be a little lower as mine were still a little doughy in the middle once they were lightly browned.
I made these last night, following the recipe – except used an ounce more sharp cheddar cheese. (Never too much cheese!) Unfortunately, the result was rather bland biscuits – the only time I tasted any spice or flavor was when I ended up with a larger portion of sausage. For the last tray in the oven, I added a touch of salt & pepper to the mixture, and that did improve the flavor. If I make these again, I shall add salt, pepper, and a little cayenne to the flour before incorporating with the butter & sour cream. I don’t want these flaming hot, but would like the dough to have some flavor. On the positive side, I did not have a problem with “greasy” biscuits.
I am an avid baker and I wasn’t impressed. They didn’t rise and they were bland. Next time I will add more baking soda and baking powder, use breakfast sausage and replace half of the cheddar with Swiss. This is the first recipe of Trish’s I wasn’t happy with but I still think she is a great cook.
After reading the reviews that these were too greasy I thought I would change the recipe a bit. Instead of 1 cup of butter I used 1/2 cup butter and 1/2 cup milk. They came out perfect.
Can you freeze and reheat half the batch after you bake them? What is the best way to store for future eating? Do they last in the fridge for a few days during the week?
If I don’t use all of the mixture can I freeze the leftovers for another day?
I really wish I knew what I did wrong. I super drained and blotted the sausage and cooked the biscuits for an extra 7 minutes till the tops were browning (much more than Trisha’s look in the picture or on TV) They were greasy doughy in the middle. Would love to know how to correct that.
I saw Trisha make these on tv and immediately made them. I drained my sausage (she did not) and they were still oily. If I do it again, I’ll towel dry the sausage. But, I’ll probably stick to cheese drop biscuits.