This recipe is courtesy of one of our current chef trainees from our exciting partnership with Community Care Alliance – which supports youth and young adults with workforce development skills in northern rhode island. It’s a classic southern dish that’s been passed down from her grandmother, who would make it on a Sunday or rainy day.
MAKES: 8 SERVINGS
TOTAL TIME TO MAKE: 50 MINUTES
FOR THE BISCUITS
- 2 CUPS ALL-PURPOSE FLOUR
- 1 TSP SALT
- ½ TSP BAKING SODA
- 8 TBSP COLD UNSALTED BUTTER (1 STICK) CUT INTO ½ INCH PIECES
- 1 CUP COLD BUTTERMILK
FOR THE GRAVY
- 3 TBSP UNSALTED BUTTER
- 12 OZ UNCOOK BREAKFAST SAUSAGE WITH THE CASING REMOVED
- 1/3 CUP ALL PURPOSE FLOUR
- ½ TSP SALT
- ½ TSP GROUND BLACK PEPPER
- 1/8 TSP CAYENNE PEPPER
- 3 ½ CUPS WHOLE MILK
INSTRUCTIONS TO MAKE THE BISCUITS:
Heat oven to 425f and arrange a rack in the middle. Line a baking sheet with parchment paper. Set aside.
In a large bowl whisk together the flour, baking power and soda. Add the butter pieces and toss to just coat them in the flour mixture. Place the bowl in the freeze for 10 minutes.
Using 2 knives, and working quickly so as not to soften the butter, add the butter into the dry ingredients until they become the size of peas. Drizzle the buttermilk and stir just until a moist, shaggy dough comes together.
Generously dust a work surface with flour. Scrape the dough out onto the surface. Dust the top of the dough with more flour. Using floured hands gently make the dough into 1 inch circles.
Using a 2½-inch round cutter dipped in flour cut out as many biscuits as possible. (press straight down through the dough. Do not twist the cutter or the biscuits will not rise properly). Transfer the biscuits to the prepared baking sheet spacing them at least 1 inch apart.
Bake until biscuits have risen and golden brown on top – about 15-16 minutes. Transfer them to a wire rack. Meanwhile, make the gravy.
TO MAKE THE GRAVY:
Heat the butter in a large frying pan over med-high heat until foaming. Add the sausage and cook, breaking it into smaller pieces with a wooden spoon until the meat is no longer pink and is starting to brown, about 5 minutes.
Reduce the heat to medium. Sprinkle the sausage with the flour, salt, pepper and cayenne. Cook stirring frequently, until the flour has cooked – about 1 minute.
Gradually stir in the milk, scraping up any brown bits from the bottom of the pan. Bring to a simmer, stirring often, until the mixture has thickened – about a minute or more. (the gravy will thicken as it sits). Taste and season if needed. Keep warm!
TO SERVE: Split the biscuits in half horizontally and top with the sausage gravy.
