I think these buttery biscuits are the perfect complement to our breakfast sausage.
The dough for these biscuits is sticky. Like makes you wonder if you did something wrong sticky. Just have some paper towels close by so you can wipe your hands when you’re finished. However, when you cook them in a layer of butter, I think the mess is worth the taste. I typically roll these biscuits out to 3/4” thick and use one biscuit for the top and one for the bottom. If you prefer, you can roll them out thicker and split them in half.

Ingredients: 

1 lb. Rafter Creek Breakfast Sausage

2 2/3 c. Bisquick + more for shaping dough

1/2 c. Sour Cream

1/2 c. Sprite

4 tbsp. Butter

Instructions: 

1. Shape Sausage into patties and fry in a skillet until done. 

2. In a mixing bowl, combine Bisquick, sour cream, and Sprite until just combined. 

3. Sprinkle work surface with 2-3 tbsp. of Bisquick and place dough on top. 

4. Sprinkle 2-3 more tbsp. of Bisquick on top of dough and your hands. Pat dough out into a circle until 3/4" thick. Cut into biscuits. 

5. Melt butter in a 9x9 pan. Place biscuits in butter. 

6. Cook at 450 for approximately 12 minutes or until golden brown. 

7. Assemble sausage biscuits.