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 3/4" 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.

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".

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.

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.

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.

Make biscuit sandwiches with biscuit, spinach, sausage, cheese, and egg. Serve two biscuits sandwiches along with potatoes and enjoy!