Monday, March 23, 2015

Buttermilk Biscuits with Eggs and Sausage Gravy

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Here’s another recipe I’ve held off on posting because it didn’t turn out like I thought. I hate being suckered into watching cooking shows because they make me want to make a dish right away because my mouth is watering from the show. That’s what happened here. My brother came in town and I totally changed what I was making for breakfast to this. The biscuits tasted ok, but they where a funky color and didn’t look like Bobby Flay’s. I’m talking beyond rustic looking. Total let down!! The gravy was really good and I just smothered it all over the dish to hide my funky biscuits. In the end it didn’t look pretty but it all tasted good. I’ll give them one more try to see if maybe I can get them to come out pretty.

Buttermilk Biscuits with Eggs and Sausage Gravy

(Adapted from Bobby Flay)


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1 pound ground pork

2 cloves garlic, smashed and chopped to a paste

2 tablespoons finely chopped fresh sage

1 tablespoon finely chopped fresh thyme

1 teaspoon onion powder

2 tablespoons canola oil

Salt and freshly ground black pepper


Combine the pork, garlic, sage, thyme, onion powder, and oil in a large bowl and season with salt and pepper. Cover the sausage and refrigerate for at least 30 minutes to allow the flavors to meld. Cook's Note: The sausage can be prepared 8 hours in advance and refrigerated. Form the sausage mixture into 8 patties. Heat a large nonstick pan over high heat and cook the patties until golden brown on both sides and just cooked through, about 5 minutes per side.


4 cups all-purpose flour, plus more to dust

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

12 tablespoons cold unsalted butter, cut into small pieces

1 1/2 cups cold buttermilk

1/2 cup heavy cream

2 teaspoons freshly ground black pepper, not super fine and not coarse, somewhere in between


Preheat the oven to 450 degrees F.


Combine the flour, baking powder, baking soda and salt in a large bowl.


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Using a dough cutter, combine the ingredients until they are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal.


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Add the buttermilk and gently mix until the mixture just begins to come together.


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Scrape the dough onto a lightly-floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 2-inch round biscuit cutter to cut out the biscuits. Press together the scraps of dough, and repeat the process.


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Place the biscuits on a baking sheet lined with parchment paper; brush the tops with cream and sprinkle with the black pepper.


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Bake the biscuits for 12 to 15 minutes or until light golden brown. Cool on a baking rack. Yields: 10 to 12 biscuits


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2 cups whole milk

2 tablespoons unsalted butter

2 tablespoons flour

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper


Put the milk in a small saucepan and bring to a simmer over medium heat.


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Melt the butter in a second small saucepan over medium heat, whisk in the flour and cook for 1 minute, do not allow the flour to color.


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Slowly whisk in the warm milk, increase the heat to high and continue whisking until the sauce begins to thicken and the raw taste of the flour has been cooked out, about 5 minutes; season with the salt and pepper. Keep warm. Yield: 2 cups


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8 large eggs, lightly beaten

Salt and freshly ground black pepper

6 tablespoons unsalted butter


Beat the eggs in a large bowl and season with salt and pepper. Melt the butter over low heat in a large nonstick skillet. Add the eggs and cook slowly, stirring constantly with a wooden spoon, until soft curds form.

Slice each biscuit in half and put a sausage patty on the bottom of each biscuit and place the other half on top. Serve 2 sausage biscuits per person. Serve with cream sauce and scrambled eggs.

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