I went back to work this week, and thankfully it was only for two days because any longer might have killed me. Two and a bit weeks of being totally chill was absolute bliss, so any level of responsibility after that is a bit of a shock to the system. It reminded me how grateful I am to work indoors in a clean, heated office, even if not everyone I work with smells extremely awesome. That’s what they make air freshener for, right?
Eating at work is definitely not as fun, though I do consume a lot fewer calories when I’m at the office. To be honest, I’ve spent the past few days randomly stuffing popcorn and peanut M&Ms in my face that were left over from last time we went to the movies. Maybe I should make 2018 the year I eat well at work. Does anybody know how to do that? Send tips.
We’re still doing it up right at the weekends, though. I made you some Herbed Biscuits & Creamy Sausage Gravy. Don’t panic, British friends. Please trust me when I tell you that this recipe is completely awesome.
The biscuits are so tender and flavorful with the perfect thin crispy crust on the outside. They’re flecked with green onion and fresh parsley for added flavor, and they smell completely perfect coming out of the oven. I don’t even bother to use a biscuit cutter. I just pat out the dough and divide it into four with a pizza cutter.
The gravy is not strictly traditional, but pork is so lean these days, making a roux ensures that you have plenty of gravy to go around. We actually had a little leftover that still tastes awesome on some buttered toast. My favorite sausage for gravy in the US has got to be Jimmy Dean Hot, but in the UK the sausage is, shall we say, a bit more subtly flavored. Cumberland sausage is the way to go, and just make sure you check your gravy for seasoning. You may need to add a bit more salt, pepper, and cayenne.
I’m falling more and more in love with food as time goes on. Let’s spend all our time in the kitchen and make everything. Starting with Herbed Biscuits & Creamy Gravy. It’s gonna be so awesome.
Herbed Biscuits & Creamy Sausage Gravy
Herbed Biscuits & Creamy Sausage Gravy is an awesome version of an American classic that deserves some love on all sides of the pond.
- 1 cup all-purpose flour
- 1/8 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 3 tablespoons unsalted butter, cold
- 1/2 cup buttermilk
- 1 green onion, green top only
- 2 tablespoons chopped fresh parsley
- 1 green onion, white part leftover from the biscuits
- 1 pound pork sausage
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- 1 cup single cream
- 1 cup milk
- Cayenne, salt, and pepper to taste
- Preheat your oven to 450F.
- In a mixing bowl, combine flour, baking soda, baking powder, and salt. Cut in your butter in your favorite way. I find it easiest just to use my fingers to squish the butter and flour together until I have a coarse mixture.
- Add in the buttermilk and use your scissors to cut in the green onion and parsley. Mix it all until it just starts to come together. Overmixing will make your biscuits tougher. I had to add another small drizzle of buttermilk to make it work.
- Turn your biscuits dough out onto a lightly floured surface and fold it together just a few times until it comes together and then pat it out until it's about an inch thick. Use your pizza roller to cut your dough into four sections then transfer your biscuits to a parchment lined baking sheet.
- Bake for 10-12 minutes or until very lightly golden. Set your biscuits aside until they're ready for gravy action.
- Scissor the white part of your green onion into a large skillet and add your sausage. If you have links, remove the casing, obviously. Cook these together over medium high heat, crumbling the sausage as it cooks. Once your sausage is cooked through, remove the sausage and onion to a plate or bowl using tongs or a slotted spoon.
- Add your butter to your skillet and melt it. Once it stops foaming, sprinkle in the flour and whisk it together with the butter. Depending on how much grease your sausage left behind, you may need to another sprinkle of flour. You want the mixture to be pasty. Cook this mixture until it starts to smell nutty.
- Slowly whisk in your cream and milk in small installments whisking out any lumps before you add more. Eventually you'll have a creamy, dreamy mixture.
- Add your seasonings and fold your sausage and onions back into your gravy. Taste for seasoning and adjust as needed.
- Split open your biscuits, scoop on a bunch of gravy, and go to town.
Adapted from Bev Cooks