Cabot Cheddar Biscuits with Sausage Gravy

Ingredients

Cheddar Biscuits:
Vegetable oil or nonstick cooking spray
2 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon baking powder
¾ teaspoon salt
½ teaspoon baking soda
5 tablespoons cold Cabot Unsalted Butter, cut into pieces
4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
¾ cup milk
¼ cup Cabot Sour Cream

Sausage Gravy:
1 pound hot or mild bulk sausage
1 small onion, chopped
4 tablespoons Cabot Unsalted Butter
⅓ cup King Arthur Unbleached All-Purpose Flour
2 cups chicken broth
1½ cups milk
¼ cup Cabot Sour Cream
Salt and ground black pepper to taste
Hot sauce (optional)

Directions

To Make Biscuits:

PREHEAT oven to 400°F. Lightly oil baking sheet or coat with nonstick spray.

COMBINE flour, baking powder, salt and baking soda until well blended, in large bowl; add butter and work in with fingertips until mixture resembles coarse crumbs.

MIX together cheese, milk and sour cream, in another bowl; add to flour mixture, stirring with fork just until ingredients form soft dough (do not overmix).

TURN dough out onto floured work surface and pat or roll into 1-inch-thick round. Cut out biscuits with 3-inch cutter and place on prepared baking sheet. Press scraps of dough together and cut out additional biscuits.

BAKE for 15 to 18 minutes or until tops are golden brown.

To Make Gravy:

PLACE large skillet over medium-high heat; add sausage and onions and cook, breaking up sausage with wooden spoon, until sausage is fully cooked and onions are tender.

ADD butter to skillet; when completely melted, stir in flour until well blended.
Gradually stir in chicken broth; bring mixture to simmer, reduce heat to medium and cook for 5 minutes, stirring often.

STIR in milk and sour cream and cook, stirring, until gravy returns to simmer. Season with salt, pepper and hot sauce, if using.

SERVE poured over warm biscuits, split in half.

Unsalted Butter

Sharp Cheddar Cheese Dairy Bar 8oz

Sharp Cheddar Cheese

Sour Cream 1 lb