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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Biscuits and Gravy Ingredients:
2 cups cake flour |
1 1/2 tsp baking powder |
1/8 tsp baking soda |
1/2 tsp salt |
2 tbsp sugar |
1/4 cup shortening |
2 1/3 cup heavy cream, divided, plus some for brushing |
1/3 cup milk |
1 cup buttermilk |
1 cup flour, for rolling |
2 tbsp flour |
4 tbsp butter, melted, divided |
1 small onion, peeled and diced |
1 tbsp fresh sage, finely chopped |
1/4 lb sausage, patty (not links) cooked and crumbled |
2 cups half-and-half |
1/4 tsp cayenne pepper |
Directions:
1. Make biscuits: in a bowl sift together cake flour, baking powder, baking soda, salt and sugar. Cut in the shortening with your hands, rubbing the mixture back and forth between your fingertips until it resembles crumbs. Stir in 1/3 cup cream, milk and butternilk until a sticky dough forms. Turn out ontp a floured surface. With floured hands, knead dough, overlapping it on itself two or three times.
2. Using a rolling pin, roll dough to 1 inch thickness. Using a floured 3 inch biscuit cutter, cut out 8 biscuits. Place biscuits onto a cookie sheet, and brush tops with cream. Bake 15 to 20 minutes, until biscuits are golden. Immediately brush tops with 2 tbsp melted butter.
3. Make gravy: in a large saucepan over medium heat, melt butter until foamy. Add onion and cook until translucent, 2 to 3 minutes. Add the sage, stirring frequently. Do not brown. Stir in 2 tbsp flour, sausage, half-and-hlaf and 2 cups cream and bring sauce to boil. Lower heavy and simmer until liquid has slightly thickened 10 minutes. Add cayenne pepper and season with salt, lemon, Tabasco or Worcester if desired. Puree until smooth. Serve over biscuits.
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