Herbed Biscuits & Creamy Sausage Gravy is an awesome version of an American classic that deserves some love on all sides of the pond.
Total Time:1 hour
Yield:4 servings 1x
For the biscuits
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
For the gravy
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
For the biscuits
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.
For the gravy
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.
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