* Exported from MasterCook *
Biscuits with Sausage Gravy
Recipe By :Michelle
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Food Processor Hand Made
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR THE BISCUITS:
125 g all-purpose flour -- (1C)
125 g cake flour -- (1C)
1 teaspoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda -- (1/2t)
1/2 teaspoon salt -- (1/2t)
113 1/2 g unsalted butter -- chilled, small pieces (1/2C)
180 ml buttermilk -- (3/4C)
FOR THE SAUSAGE GRAVY:
453 5/8 g breakfast sausage -- (1lb)
41 2/3 g all-purpose flour -- (1/3C)
976 ml whole milk -- (4C)
2 teaspoons black pepper
1/2 teaspoon seasoned salt
Fluffy buttermilk biscuits are smothered in creamy sausage gravy.
prep: 15 MINUTES
cook: 40 MINUTES
total: 55 MINUTES
Preheat oven to 450F. Line a baking sheet with parchment paper or a
silicone baking mat (do not grease your baking sheet).
Place the flours, sugar, baking powder, baking soda and salt in a
large bowl or the workbowl of a food processor fitted with the metal
blade. Whisk together or process with six pulses.
If making by hand, use a pastry blender or your fingertips to quickly
cut in the butter until the mixture resembles coarse meal with a few
slightly larger butter lumps. If using a food processor, distribute
the butter evenly over the dry ingredients. Cover and process with
twelve pulses.
If making by hand, stir in the buttermilk with a rubber spatula or
fork until the mixture forms a soft, slightly sticky ball. If using a
food processor, remove the cover and pour the buttermilk evenly over
the dough. Process until the dough gathers into moist clumps, about
eight pulses.
Transfer the dough to a lightly floured surface and quickly form into
a rough ball. Be careful not to overmix. Pat the dough into a 3/4"
thick circle. Cut out the dough rounds with a 2" biscuit cutter. Push
together the remaining pieces of dough, again pat into a 3/4" thick
circle, and cut out several more dough rounds. Discard the remaining
scraps. Place the biscuits on the prepared baking sheet.
Bake until the biscuit tops are light brown, 10 to 12 minutes. Remove
baking sheet to a wire cooling rack while the sausage gravy is prepared.
Cook the sausage in a large skillet over medium-high heat until no
longer pink, crumbling it into bite-size pieces as it cooks.
Reduce the heat to medium and sprinkle half of the flour over the
sausage, stirring to dissolve it. Add the rest of the flour and again
stir for about 1 minute, until all of the flour has been dissolved.
Slowly pour in the milk, stirring constantly as it is added. Cook the
gravy, stirring frequently, until it begins to thicken (10 to 15
minutes). Season the gravy with the black pepper and seasoned salt
and continue to cook until it is very thick. Spoon the gravy over the
buttermilk biscuits to serve. Leftover gravy can be stored in an
airtight container in the refrigerator. If it is too thick when
reheated, simply add a splash or two of milk to thin it out a bit.
Cal 332, Fat 21g, Carb 23g, Sod 532mg, Pro 11g
Review: I have made this recipe and it was delish! I did add to mine
though. I added 2 tbsp of butter before I added the flour and after i
added the milk i added 2 tbsp of powdered chicken boullion. It was
sooo good. A must try.
Review: This morning my family shoveled snow and then we came in to
warm up. I whipped up this biscuit and sausage gravy recipeâ?¦.wow,
what a great and basically simple recipe! So yummy.
S(Internet address):
https://www.browneyedbaker.com/buttermilk-biscuits-with-sausage-gravy/
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 374 Calories; 26g Fat (62.9%
calories from fat); 10g Protein; 25g Carbohydrate; 1g Dietary Fiber;
58mg Cholesterol; 591mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 1/2 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0415