This is my version of a Sunday morning sausage biscuit. This biscuit recipe is great because you can prepare the ingredients, hold them separately and then put them together at the last minute to serve for breakfast or brunch. You can also make ahead and warm slowly in the microwave, or even freeze them.

Serve with fresh fruit, grits and scrambled eggs for the perfect accompaniment.

 Southern Sunday Morning Sausage Biscuits

1 lb. sausage

1/4 cup finely chopped onion

½ teaspoon fennel seeds, chopped with knife or ground

1/8 teaspoon ground sage

2-3 grinds of coarse black pepper

4 ounces cream cheese, cubed

3 eggs, beaten

2 cups Bisquick

1 cup sharp cheddar cheese

¼ cup sour cream, buttermilk or yogurt

Add sausage and onion to a large skillet over medium high heat. Crumble the sausage and add fennel, sage and black pepper. Cook, until the sausage is brown. Lay paper towels on top of a plate, pour on the sausage and drain well, pressing out any fat.

Add the sausage to a bowl. Add the cream cheese, and mix into the sausage, mashing with a spoon or fork until the cream cheese is mixed in well. Add the beaten eggs, Bisquick, and cheddar cheese. Add the ¼ cup sour cream. Blend the mixture well. Using an ice cream scoop, divide batter into 12 regular size muffin cups. Bake at 350 for 18 minutes. If you need to brown them, just put under the broiler for a few seconds.