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White Sausage Gravy & Biscuits Recipe

   
 

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     White Sausage Gravy & Biscuits

Category   Breakfast - Brunch
Sub Category   None
Servings   4-6
Preptime   5 minutes

Ingredients
1 16-oz. tube bulk pork sausage
2 cups & 2 Tb. all-purpose flour
2 Tb. butter-flavored Crisco
2 3/4 cups milk
freshly ground black pepper
1 Tb. baking powder
1 tsp. sugar
1 tsp. fine salt
7 Tb. cold, unsalted butter, sliced
 
1 Tb. heavy cream
1 Tb. unsalted butter, melted

Instructions
TO MAKE THE BISCUITS- Place a rack in the center of the oven and preheat to 450 degrees F. Line a baking sheet with two layers of parchment paper. Set aside. In a large bowl, whisk together 2 cups flour, baking powder, sugar, and salt. Rub 2 Tb. of the butter into the flour with your fingertips until completely absorbed. Work the remaining butter into the flour until it is in even pieces about the size of peas. Gently stir the milk into the flour mixture to make a loose dough.
Lightly dust a clean work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold the dough in thirds like a business letter. (For a flakier crust, repeat the folding a second time) Pat the dough into a 5x8-inch rectangle about 3/4-inch thick. Use a 2-3 inch round cutter to make 6 biscuits, and transfer them to the prepared baking sheet. Press together the scraps of dough and cut 2 more biscuits.
TO MAKE THE GLAZE- Mix the cream and melted butter together in a small bowl. Lightly brush the tops of the biscuits with the glaze. Bake until lightly browned (about 15 minutes). Cool on a rack for 5 minutes before serving.
Heat a large cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through (about 7 minutes). Whisk the flour into the fat and cook, stirring for about 1 minute. While whisking, pour 2 cups milk into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. Season with pepper. Split the biscuits in half and divide them among the plates. Top each biscuit with some of the gravy and serve immediately.


Originally Submitted
9/7/2010





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