* Exported from MasterCook *
Biscuits, Sour Cream Biscuits With Sausage Gravy
Recipe By :Natalie Chanin and Butch Anthony
Serving Size : 8 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Breakfast Posted
Amount Measure Ingredient -- Preparation Method
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Biscuits:
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups all-purpose flour -- plus more
1/2 cup unsalted butter -- chilled, cut in pieces
2 tablespoons -- melted
1/2 cup sour cream
1/2 cup whole milk
Gravy:
8 ounces sausage links -- breakfast, chopped
2 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
Kosher salt & freshly ground pepper
Repeatedly folding and rolling the biscuit dough yields lots of
flaky, individuated layers that pull apart neatly when you eat them.
Biscuits: Preheat oven to 425F. Whisk baking powder, salt, and 2 cups
flour in a large bowl to combine. Using a pastry cutter or your
fingers, work chilled butter into dry ingredients until mixture
resembles coarse meal. Using a wooden spoon or fork, mix in sour
cream and milk until a shaggy dough forms.
Turn out dough onto a lightly floured surface and knead a few times
just to bring together. Roll out until 1/4" thick, then fold in half.
Roll dough out again until 1/4" thick, then fold in half again.
Repeat once more, rolling out to a 3/4" thick round.
Punch out biscuits as close together as possible with cutter. Pat
scraps together and punch out more biscuits; repeat until you can't
cut out any more (you should have 12 total). Transfer biscuits to a
parchment-lined baking sheet, spacing 1" apart, and bake, rotating
sheet once, until golden brown and baked through, 10 to 12 minutes.
Brush biscuits with melted butter.
Dough can be made 1 day ahead. Cover and chill, or freeze up to 1 week.
While biscuits are baking, cook sausage in a medium saucepan over
medium heat, stirring occasionally, until cooked through and starting
to brown, 5 to 8 minutes. Transfer to a small bowl with a slotted spoon.
Add butter to drippings in pan and melt over medium. Whisk flour into
butter mixture and cook, whisking constantly, until roux is very
smooth and starting to bubble, about 2 minutes (don't let it color;
this is a white gravy).
Gradually add milk, whisking until incorporated. Reduce heat to
mediumlow and cook gravy, still whisking, until thickened, 8 to 10
minutes. Stir in sausage; season with salt and pepper.
Serve hot biscuits with gravy alongside for spooning over top.
Review: While I prefer a buttermilk biscuit, I think this recipe
needs a dash of baking soda in addition to the baking powder. I was
disappointed in how high my biscuits didn't rise compared to my
normal biscuit recipe. Other than that, the sausage (I usually use
sausage patties broken up rather than links) milk gravy was good and
everyone cleaned up their plates.
S(Internet address):
https://www.epicurious.com/recipes/food/views/sour-cream-biscuits-with-sausage-gravy-56390132
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Per Serving (excluding unknown items): 461 Calories; 32g Fat (62.8%
calories from fat); 11g Protein; 32g Carbohydrate; 1g Dietary Fiber;
77mg Cholesterol; 601mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean
Meat; 1/2 Non-Fat Milk; 6 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 1025