With Homemade Sour Cream Biscuits and Seasoned Potatoes
Prep & Cook Time:30-40 min.
Cook Within:5 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Some things take little more time and effort, but are worth it- like this breakfast! You'll make your own sour cream biscuits and pork breakfast sausage which requires patience, but it's so fun to do and the huge flavor payoff is awesome!
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Start Biscuits and Potatoes
Leave butter in fridge to keep cold. Preheat oven to 425 degrees and prepare a baking sheet with aluminum foil. Rinse spinach and potatoes. Cut potatoes into ¾" dice. Reserve ½ cup flour. Add 2 cups flour to mixing bowl with a pinch of salt and chilled butter. Use a fork to mix until dough looks like coarse pebbles. Add milk and sour cream and mix until dough comes together in a loose ball. Add 1 tsp. of water if dough is too dry, and a pinch of reserved flour if t's too wet.
Finish the Biscuits
Sprinkle a pinch of the reserved flour on a work surface. Place dough on floured surface. Roll with a rolling pin, can, or wine bottle, to a thickness of ¼". If dough sticks, add more flour as needed. Fold dough in half and roll to ¼" again. Fold in half once more and roll to ¾", forming into a square as best as possible. Cut the square into four equal pieces and place on half of prepared baking sheet, saving room for potatoes. Folding and rolling dough creates layers which makes biscuits "fluffy".
Cook the Potatoes
Toss potatoes with 2 tsp. of oil, a pinch of salt, and 2 tsp. of breakfast sausage seasoning on other half of baking sheet with biscuits and bake for 15 minutes, or until biscuits are evenly browned and potatoes are fork tender. If biscuits brown before potatoes are soft, transfer biscuits to a plate and return potatoes to oven until fully cooked.
Make Breakfast Sausage Patties
Heat 1 tsp. olive oil in a medium pan over medium heat. In a mixing bowl, combine ground pork with remaining breakfast sausage seasoning and mix thoroughly. Divide mixture into quarters, and form quarters into 4" patties. Add patties to heated pan and cook 4 minutes per side or until internal temperature reaches 165 degrees. Move to a towel-lined plate and wipe pan clean. Return pan to medium heat.
Cook the Eggs
Add 1 tsp. olive oil to pan. Add eggs and a pinch of salt. Cook, stirring often, until eggs are scrambled and set. Set aside.
Plate the Dish
Make biscuit sandwiches with biscuit, spinach, sausage, cheese, and egg. Serve two biscuits sandwiches along with potatoes and enjoy!
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