Astringent biscuits with sausage gravy recipe

Biscuit-gravy-adrian-recipe

Photo of Farida Siddique

Although this dough is similar to the flour used in your basic rolls and cut biscuits, I like to use the French laminating technique for myself. By kneading the dough over and over again, you make many flaky, very thin layers without much effort. And the effect is similar to that of one of Pilsbury Grand’s big biscuits except that it doesn’t come out of the box! To reduce your effort in the morning, prepare the biscuit dough one day before the final stage of folding, and cool overnight.

Serves 4-8.
Preparation time: 30 minutes
Total time: 1 hour 15 minutes

Ingredients

For biscuits:
2 cups | 454 grams (4 sticks) unsalted butter, frozen
2 cups
2 cups
¼ Cup | 50 grams of cinnamon
4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons kosher salt
2 cups | 500 ml buttermilk, cooled.
2 tablespoons unsalted butter, melted.
2 tablespoons honey

For sausage gravy:
1 tablespoon vegetable oil
12 ounces | 345 grams of ground pork
Kosher salt and freshly ground black pepper, to taste
1 tablespoon light brown sugar
1 teaspoon dry sage
1 teaspoon dry Italian spice mixture
1 pinch freshly chopped nutmeg
1 tablespoon maple syrup (optional)
Teaspoon caraway seeds (optional)
2 tablespoons unsalted butter
¼ Cup | 30 grams of Wonder flour
3 cups | 750 ml whole milk, and more as needed

Directions

  1. Make biscuits: Grind butter on large holes in a box grater or with a food processor shredding disc. Transfer to a freezer container and store in the freezer or refrigerator before proceeding.
  2. In a large bowl, combine all-purpose flour, vendra, cinnamon, baking powder, baking soda, and salt. Add the frozen butter and toss with your fingers to make sure each piece is well coated (work quickly so the butter doesn’t get too hot!) With a silicone spatula, add to the buttermilk until Until it just comes together.
  3. Roll the dough on parchment paper, wax paper, or a lightweight piece of paper (this will help move it around later). Gently press and tap the dough and roll it out into a rectangle about 12 by 18 inches. Transfer the flour to a baking sheet on the parchment and refrigerate for 15 minutes.
  4. Slide the parchment paper and flour back to a flat work surface with the long side closest to you. Lightly wash the top of the dough with a pinch of flour, then join the two small sides in the middle until they touch (like double door sets), and then the left side over the right (off). Like) Add. Book).
  5. Sell ​​the folded dough on your parchment paper and roll the dough again on a 12 x 18 inch rectangle, if the dough sticks then rub the dough on your rolling pin. Repeat the layers of the book, then roll the dough to 12 inches square. Transfer the dough back to a baking sheet and refrigerate for 20 minutes.
  6. Preheat the oven to 425 ° F with a rack in the center position. Slide the dough back to your work surface and use a sharp knife to cut the dough into squares of about 2 inches. Line the baking sheet with a new piece of parchment paper and line up squares of biscuit flour about an inch apart on the baking sheet. Return the sheet to the refrigerator and let the biscuits cool for another 10 minutes before baking.
  7. Place the baking sheet on the center rack and bake for about 20 minutes, turning once halfway through, until the biscuits are puffy and deep golden. In a small bowl, mix melted butter and honey. Remove the biscuits from the oven and brush with honey butter. Allow to cool when making sausage gravy.
  8. Make sausage gravy: Heat oil in a large cast iron skeleton over medium-high heat. Add ground pork and season with two pinches of salt and one pinch of pepper. Sift the pork, stirring occasionally and breaking it with a wooden spoon, until well browned, about 5 minutes. Reduce heat and stir in brown sugar, sage, Italian spice, nutmeg, and maple syrup and caraway (if using). Cook for 2 minutes.
  9. Stir in the butter, then sprinkle the Wonder evenly over the top (it should look like a good snowflake). Shake everything together to make all kinds of roux. The fat in the pan should no longer be visible, and the mixture should take on a light shine. If liquid fat is still visible, add another teaspoon of Wonder to get rid of it.
  10. Slowly add in the milk, stirring constantly and scraping the bottom of the pan; The gravy will become loose and smooth. Let it boil lightly and season with more salt and pepper to taste. If the gravy is thicker than you like, add another splash of milk or water before serving.
  11. Divide biscuits to serve and top with hot gravy spoon. Any leftover biscuits can be used to make penicillin, and leftover gravy can be stored in an airtight container in the refrigerator for about 5 days.

Keep it simple

For gravy, you can use cooked sausage or patties for breakfast instead of ground pork, and eliminate spices, sugar and syrup. Just crush and cook until brown, then add butter and flour.

If you do not want to go through the process of making gravy at all, the biscuits are delicious on their own, immediately after baking is brushed with a little melted butter and honey.

Wonders of Wonderland

This “instant” low-protein dough is finely ground, pre-cooked and dried, so it can be quickly dissolved in hot liquids to make a sauce or gravy. If you don’t have a Wonder, you can make a homemade version by mixing 2 cups of all-purpose flour with 1 teaspoon of corn starch, then strain it a few times to air and lighten it.

Reprinted from Sunday Best. Copyright © 2022 Adrian Chatham with Sarah Zoran. Photo copyright © 2022 Kelly Marshall. Published by Clarkson Potter, an image of the Random House.

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