Skillet Cheddar Sour Cream Biscuits with Sausage Gravy

50 minutes


2 cups all-purpose flour, plus more for dusting

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon sugar

½ teaspoon salt

½ cup (1 stick) chilled unsalted butter, cut into small pieces

¾ cup sharp cheddar cheese, shredded

½ cup milk

½ cup FAGE Sour Cream


1-pound breakfast sausage

1 teaspoon garlic salt

4 tablespoons butter

¼ cup all-purpose flour

2 cups milk

¼ cup FAGE Sour Cream

Salt and pepper to taste

Parsley, chopped

Scallion, chopped

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a medium bowl, stir together flour, baking powder, baking soda, sugar, and salt.
  3. Using a fork or your hands, add butter into the dry ingredients until the mixture resembles coarse meal.
  4. Add cheese and sour cream and mix until dough comes together. Turn dough out onto a floured surface and knead for a few minutes or until the dough is smooth. Cover the dough with plastic wrap and allow the dough to rest in the refrigerator for 15 minutes.
  5. While the dough is resting, bring a large cast iron skillet to medium high heat and cook sausage and garlic salt for 7 minutes or until the meat cooked through.
  6. Add butter to the pan and whisk in flour, stirring frequently for 2 minutes.
  7. Slowly add in milk and reduce heat to low and cook until thickened, 8-10 minutes. Add sour cream, salt, and pepper to taste and remove from heat.
  8. On a floured surface, roll dough out to 1 inch thickness. Use a 2 1/2 – 3-inch round cutter to punch through the dough. Place dough on top of the sausage gravy.
  9. Bake for 20 minutes or until the biscuits are golden brown.
  10. Sprinkle on parsley and scallion and serve immediately.
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