Black Pepper Biscuits And Sausage Gravy
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
54
Spice
61
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
3 tbsps
All-Purpose Flour2.25 tsps
Baking Powder1
Salt1 tsp
Baking Soda1 cup
Buttermilk3 tbsps
Heavy Cream2 cups
MilkDirections:
1
Watch how to make this recipe
2
For the biscuits: Preheat the oven to 450 degrees F
3
In a large bowl, sift together the flour, baking powder, salt and baking soda
4
With your fingers, work the butter into the flour until the mixture resembles large crumbs
5
Mix in the buttermilk, stirring just until a dough forms
6
Turn the dough out onto a lightly floured work surface and pat into a 1-inch-thick disk
7
Cut out 10 to 12 biscuits using a 2 1/2-inch cutter or a glass of equal size
8
Reuse the scraps
9
Arrange the biscuits on a parchment-lined baking sheet
10
Brush the tops with heavy cream and sprinkle with black pepper
11
Bake until golden brown and cooked through, 10 to 12 minutes
12
For the gravy: Heat a large skillet over medium heat
13
Add the sausage and cook until browned, breaking it up into small pieces, 10 to 12 minutes
14
Transfer the sausage to a bowl using a slotted spoon
15
Add the butter and flour to the skillet and cook, stirring, for about 1 minute
16
Pour in the milk, bring to a simmer, and cook until thickened, stirring and scraping the bottom of skillet constantly, about 5 minutes
17
Season with salt and pepper
18
Add the reserved sausage and mix until fully combined