Biscuits N Sausage Cream GravyFrom luisascatering 7 years ago
- Buttermilk Biscuits: shopping list
- 1 cup all-purpose flour, sifted shopping list
- 1 teaspoon baking powder shopping list
- 1/8 teaspoon baking soda shopping list
- 1/4 teaspoon kosher salt shopping list
- 2 tablespoons unsalted butter shopping list
- 1/4 cup buttermilk (a little more if needed) shopping list
- Gravy: shopping list
- 6 "Jones Dairy Farm" All Natural mild pork sausage links OR 6 oz of your favorite bulk pork sausage shopping list
- 1 tablespoons all-purpose flour shopping list
- 1 cup whole milk shopping list
- Freshly ground black pepper, to taste shopping list
- 2 organic eggs, fried in butter to your liking (over medium for me!) shopping list
How to make it
- For the biscuits: Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
- In a bowl combine the dry ingredients and blend thoroughly. Cream in the butter with your fingers or a fork, until the mixture resembles coarse crumbs. Add the buttermilk a little at a time and, using your hands or a fork, work it in just until it's thoroughly incorporated and you have a smooth ball of dough. Don't overwork or overhandle the dough.
- On a lightly floured surface, shape the dough into a rectangle, about 1/2-inch thick. Cut in half, making 2 big ol' square shaped biscuits.
- Place the dough squares on the baking sheet and bake until golden on top and brown on the bottom, for about 20 minutes. Serve warm.
- For the gravy: Heat a large non-stick skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes. NOTE: Since I use sausage LINKS, I brown them in the pan first, put them in a food processor and pulse until finely chopped, then returned sausage to the pan).
- Sprinkle the flour on the sausage and cook, stirring, for about 1 minute. While stirring, pour the milk into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. Season with pepper.
- Split the biscuits in half and divide them among plates. Top the middle of each biscuit with a fried egg and some of the gravy. Garnish with a fresh parsely leaf, if desired. Serve immediately.
The Cookluisascatering San Carlos, CA
The Rating9 people
Yummmms, been dreaming about these lately...wolfpackjack in Raleigh loved it
This reminds me of "Cracker Barrel's" restaurant's country cooking. I could eat this stuff all day!juels in Clayton loved it
I NEVER even thought about ever making something like this...until I clicked on the photo. Gorgeous!misslizzi in Philadelphia loved it