Who says dinner has to get all the glory? Gather your Thanksgiving leftovers - turkey, cranberry sauce or relish, mashed potatoes, stuffing and whip up our sour cream biscuits, then create a breakfast feast (or sandwich) everyone will thank you for. It’s all gravy with Thanksgiving Breakfast Biscuits.
Preheat oven to 400°F.
Line a baking sheet with parchment paper or a silpat pad.
In a medium bowl, sift together flour, baking powder, sugar and salt.
With your hands, crumble the butter and flour mixture together until it is broken into pieces that range from pea to almond size.
Fold in the sour cream with a fork until dough comes together. Turn the dough out onto a floured surface and knead for 2-3 minutes until the dough is smooth. Cover with plastic wrap and allow dough to rest in the refrigerator for 15 minutes.
With a flour dusted rolling pin, roll dough out until it is approximately 1 inch thick.
Using a 2 ½ inch round cutter, push straight down through dough, then flip biscuit upside down and place on prepared baking sheet. Keep repeating the process until all the dough is used up.
Bake for 18-20 minutes, until the tops are golden brown.
Gather all of your Thanksgiving leftovers - turkey, cranberry sauce or relish, mashed potatoes, stuffing, gravy - and any other leftovers you want to include.
Preheat the oven to 350 degrees.
Place some turkey, mashed potatoes, and stuffing in a glass baking dish. In a small saucepan, heat the gravy.
For assembly, slice each biscuit in half. Put a layer of each of the ingredients on the bottom half of each biscuit – turkey, cranberry, mashed potatoes, stuffing and finally, a little gravy.
Finish each with the top of the biscuit and eat immediately.
Valleybrink Road is the creative vision of Los Angeles native, Barrett Prendergast. A boutique catering, gifting, and floral design company, Valleybrink Road grew out of her love for good food, entertaining, and all things beautiful. Several years ago, while running a handbag line with her husband, Prendergast would cook for friends in her spare time and share recipes on her blog. But, interest in her side gig quickly grew beyond her friendship circle, and eventually she left the world of fashion to start a new business, Valleybrink Road.
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