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Buttermilk Biscuits with Creole Sausage Gravy

12 Apr

Buttermilk Biscuits with Creole Sausage Gravy

Make sure you have time for a nice long nap after eating this.  It is very rich and filling.

Ingredients (for biscuits):

  • 300g all-purpose flour
  • 5.5 g salt
  • 14g sugar
  • 14g baking powder
  • 100g butter
  • 6 fl. oz milk

Ingredients (for gravy):

  • 1 pound hot Italian sausage
  • 2 Tbsp. flour
  • 4 cups milk (2% or whole)
  • 2 Tbsp. creole seasoning

Directions (for biscuits):

  1. Sift dry ingredients to blend.
  2. Cut cold butter into small chunks and add to the dry mixture.  The mixture should be mealy not over-mixed.
  3. Add milk and butter and combine until dough holds together.
  4. Flour work surface and knead dough until it forms a mass.
  5. Roll out dough to 1/2 inch thick.  Cut with something round (I used a water glass) and place biscuits on a paper-lined sheet pan.
  6. Bake 425F for 10-15 minutes until the tops are browned and interiors are still moist.
  7. Place on wire rack to cool.

Directions (for gravy):

  1. Brown Italian sausage in skillet over medium heat.  Remove sausage with slotted spoon keeping fat in skillet.  If there isn’t any fat add 2 Tbsp. butter to the skillet.
  2. Add flour to skillet and stir constantly for 3 minutes over medium heat.
  3. Slowly whisk in milk and stir over moderate heat until the sauce coats the back of a spoon.
  4. Add sausage and creole seasoning.
  5. Pour gravy over hot fresh biscuits and enjoy!
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