# Components:
→ Meats
01 - 7 oz breakfast sausage, casings removed
→ Produce
02 - 1 medium tart apple (such as Granny Smith), peeled, cored, and diced (about 1 cup)
03 - 2 green onions, thinly sliced
→ Dairy
04 - 1 cup sharp cheddar cheese, shredded
05 - ½ cup whole milk
06 - ½ cup sour cream
07 - ½ cup unsalted butter, cold and cubed
08 - 1 large egg
→ Dry Ingredients
09 - 2 cups all-purpose flour
10 - 2 teaspoons baking powder
11 - ½ teaspoon baking soda
12 - ½ teaspoon salt
13 - ¼ teaspoon ground black pepper
→ Optional
14 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 10-inch oven-safe skillet, preferably cast iron.
02 - In the skillet over medium heat, cook sausage, breaking it into small pieces until browned and cooked through. Drain excess fat and allow to cool.
03 - In a large bowl, whisk together flour, baking powder, baking soda, salt, black pepper, and thyme if using.
04 - Add cold, cubed butter to dry ingredients. Using a pastry cutter or fingertips, rub butter into flour mixture until it resembles coarse crumbs.
05 - Stir in shredded cheddar cheese, diced apple, cooked sausage, and sliced green onions.
06 - In a small bowl, whisk together milk, sour cream, and egg until smooth. Pour over flour mixture and stir gently until just combined, avoiding overmixing.
07 - Transfer dough to prepared skillet. With floured hands or spatula, press into an even layer and score surface into 8 wedges.
08 - Bake for 25 to 30 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
09 - Allow to cool for 5 minutes. Cut along scored lines and serve warm.
