Biscuits with Sausage Gravy

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.

mixture knead

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.

Tada! Biscuits!
biscuits biscuit

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.






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