Wednesday, June 17, 2015

I HEART...Sausage and Cheese Drop Biscuits


Everybody loves Wednesday, right?
The week's half over.  The weekend is on the way.
What's not to love?
Each Wednesday, I want to share something with you
that I absolutely love and can't live without!


I love breakfast for supper, don't you? Over the years, we've developed a tradition of having breakfast for supper on Sunday nights. It's fast and easy, I always have bacon and eggs on hand, and everyone loves it...every time.

To mix it up a little, instead of toast we had sausage and cheese biscuits this past Sunday night. I had seen them on Trisha Yearwood's show Saturday morning, and I had the ingredients, so I gave them a try. They were a huge hit!


Sausage and Cheese Drop Biscuits
(makes 2 dozen biscuits)

2 sticks butter at room temp
1 cup sour cream
2 cups self-rising flour
1/2 pound regular bulk sausage
5 oz grated sharp cheddar


Brown sausage in a skillet, being sure to break it up well. Drain if needed. Set aside to cool. Preheat oven to 400 degrees. Put butter and sour cream in a stand mixer and mix well, using paddle attachment. Add flour, a little at a time until just mixed. Add in cooled sausage and cheese. Mix until incorporated. Using an ice cream scoop, drop biscuits onto a parchment lined baking sheet. Bake for 20-25 minutes or until golden brown.

Notes: I forgot to take the butter out ahead of time, so I placed them in the microwave for one minute at 50% power and they came out perfect! Also - I had a bag of grated Mexican cheese from Costco that I needed to use up so I just added two handfuls. I also added a good pinch (or two) of salt since I use unsalted butter and all that sour cream can make it tangy, but a little bland. Finally - I think she used sage sausage but I don't like sage, so I used regular.


We had the biscuits with my famous scrambled eggs (best in the world - my husband says so!) and grapes. That's last year's homemade strawberry jam on the side. Milk and OJ rounded out our meal.

Everyone loved them hot right out of the oven, but they were mighty fine the next morning straight from the fridge, too. They are very tender and just melt in your mouth! These are definitely keepers.

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