Date
February 27 2017
Written By
Lance Avery
Bacon Sausage Biscuits & Gravy
Written By Lance Avery - February 27 2017
BACON SAUSAGE BISCUITS & GRAVY
Lance Avery
Rated 5.0 stars by 1 users
Category
Breakfast
Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
This is probably my favorite way to use bacon sausage. I'm already a huge fan of biscuits and gravy so finding a way to improve an already amazing dish is hard to find. But this is where bacon sausage shines. Not only does it add that meaty sausage bite you are craving but it add salty, smoky notes that make your gravy WAY more complex and desirable.
Ingredients
- 2 cups unbleached all-purpose flour, plus more for dusting the board
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder (use one without aluminum)
- 1 teaspoon salt
- 6 tablespoons unsalted butter, very cold
- 1 cup buttermilk
- 1 package Big Fork Bacon Sausage, any flavor, chopped
- 3 T. all-purpose flour
1 cup half & half
- 1 cup buttermilk
- 1 cup coffee
- 1/8 t. cayenne
- ½ t. salt
- ½ t. pepper
- ½ t. Soy sauce
GRAVY
Directions
- Preheat your oven to 450°F.
- Combine the dry ingredients in a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal by pulsing the food processor. Add the buttermilk and mix JUST until combined.
- Turn the dough out onto a floured board. Gently, gently push the dough out until it’s about 1/2″ thick. Fold the dough 2 times; gently press the dough down to a 1 inch thick before cutting.
- Use a round cutter to cut into rounds.
- Place the biscuits on a cookie sheet touching each other. Bake for about 10-12 minutes
GRAVY
- Add the sausage to a medium sauce pan and heat over medium heat until evenly browned.
- Add the flour and stir until all the flour is absorbed by the fat. Continue to cook for 2 minutes over medium heat.
- Add the remaining ingredients, bring to a simmer, and whisk to ensure the flour has dissolved into the liquid. Reduce the heat to low, cover, and cook for 20 minutes. Serve warm over warm biscuits.
Recipe Note
This recipe is a "Red Eye" meets "Country" gravy. You get the best of both worlds! A little coffee plus a little creamy. I never understood why you can't have it both ways. Now you can. I hope you enjoy!
The biscuits can be made ahead of time, baked off, chilled, then frozen. Then just reheat the biscuits in a 300F oven for 15 minutes.
The gravy can also be made ahead of time (and it will probably improve in flavor since the flavors are so complex) just store in the fridge until ready to serve. Simply heat to a simmer and serve with warm biscuits.
You can always add a little color to this dish by garnishing with a little fresh herbs.
Comments
0 Comments