I swear that in a past life somewhere I was a Southern girl because I love all heavy foods, especially biscuits and gravy. One Saturday morning I woke up and all I could think about was making and eating biscuits and gravy- so I did. I adapted the recipe, which was originally in Food &Wine magazine, based on the ingredients I had in my fridge. So here is my adapted recipe, but you can always get the original from the link above.
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
3/4 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into small pieces [sounded like too much butter for me, so i used 1/2 stick and threw in some shredded cheese]
1/2 cup buttermilk
1/4 cup minced red onion [i skipped this since i had none]
1 large egg, lightly beaten
GRAVY [my edited version]
I used 2 Morning Star vegetarian sausages [cooked and diced]
1/4 medium onion, finely chopped [i used green onion since i had no yellow onion]
pinch of dried parsley
Salt and freshly ground pepper
1/2 tablespoon unsalted butter
1/2 tablespoon all-purpose flour
1 can chicken stock, canned low-sodium broth
Make the biscuits:
1. Preheat the oven to 400° and lightly grease a baking sheet. In a large bowl, combine the flour, baking powder, sugar and salt. Using a pastry blender or 2 knives, cut the butter into the flour until it resembles small peas.
2. In a small bowl, combine the buttermilk, onion, egg and sun-dried tomatoes. Stir the buttermilk mixture into the flour just until incorporated. Transfer the dough to a well-floured surface and knead 2 or 3 times.
3. Pat or roll the dough into a 7-inch square, about 3/4 inch thick. Cut the dough into 4 squares and place on the prepared baking sheet.
4. Reduce the oven temperature to 375° and bake on the center rack of the oven for about 25 minutes, or until the biscuits are golden on the bottom and cooked through.
Make the gravy:
Note: This is where I deviate a lot from the recipe since I didn’t want real sausage.
1. In a large skillet, melt the butter. Add the onions, and diced sausage. Add the flour and whisk until lightly golden, about 2 minutes. Gradually stir in the stock and cook over moderately low heat, stirring occasionally, until thickened, about 5 minutes. Season with salt and a generous pinch of pepper and stir in the parsley.
Putting it all together
Top the biscuits with the sausage gravy and enjoy.