Biscuits and Sausage Gravy

• porzioni: Serves 8
• tempo totale: 1 hr

Ingredienti

Biscuits

3 cups (15 ounces/425 grams) all-purpose flour

1 tablespoon sugar

1 tablespoon baking powder

½ teaspoon baking soda

1 teaspoon salt

12 tablespoons unsalted butter, cut into ½-inch pieces and chilled

1 ¼ cups buttermilk (if you don’t have, mix 1 tbsp lemon juice with 1 1/4 cup milk and let sit for 10 min)

Sausage Gravy

1/2 cup all-purpose flour

1/2 tbsp shallot pepper seasoning

1 teaspoon ground sage

2 pounds bulk pork sausage

4 cups whole milk

Salt

Istruzioni

For the biscuits: Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. Pulse flour, sugar, baking powder, baking soda, salt, butter, and shortening in food processor until mixture resembles coarse meal. Transfer to large bowl. Stir in buttermilk until combined.

On lightly floured surface, knead dough until smooth, 8 to 10 kneads. Pat dough into 9-inch circle, about 3/4 inch thick. Using 3-inch biscuit cutter dipped in flour, cut out rounds of dough and arrange on prepared baking sheet. Gather remaining dough, pat into 3/4-inch-thick circle, and cut out remaining biscuits. (You should have 8 biscuits in total.)

Bake until biscuits begin to rise, about 5 minutes, then rotate pan and reduce oven temperature to 400 degrees. Bake until golden brown, 12 to 15 minutes, then transfer to wire rack and let cool.

For the sausage gravy: Combine flour, fennel, sage, and pepper in small bowl. Cook sausage in large nonstick skillet over medium heat, breaking up meat with wooden spoon, until no longer pink, about 8 minutes. Sprinkle flour mixture over sausage and cook, stirring constantly, until flour has been absorbed, about 1 minute. Slowly stir in milk and simmer until sauce has thickened, about 5 minutes. Season with salt. Serve over split biscuits. (Biscuits can be stored in zipper-lock bag for 2 days.)