Welcome to 2023! It’s a new year and that means it’s time to start making a few small changes, and here at Abt we think some resolutions can be absolutely delicious. If you’re hoping to learn a new skill or work on some new recipes, check out this biscuits and gravy recipe. BlueStar’s very own Chef Susan Swanson will be here every few weeks showing off her skills and sharing recipes for us to try at home, like this warm hug of a meal. The secret to this flavorful biscuits and gravy recipe seems to be butter and just the perfect amount of peppery sausage. Read on for the recipe, and watch the live stream at the bottom. And to watch the next live stream live or head into the store to try samples of Chef Susan’s bites, check out our BlueStar schedule of demo dates!
Finally, a few tips for anyone who tries the recipe at home:
- Dutch ovens and cast iron cookware are the best for this biscuits and gravy recipe. Use a large one, the gravy will thicken quicker.
- Feel free to flavor this bechamel the way you want: add latin flair with chorizo, choose turkey sausage if you don’t eat pork. Bechamels are designed for flexibility
- when baking the biscuits, parchment paper will make it easy to clean your baking sheet. To keep it from curling, scrunch it up a bit before laying it down.
- This North Carolina recipe uses white pepper instead of black for a smoother taste and fewer flecks.
- Make sure you touch the butter as little as possible when slicing it!
- Not sure why the butter must be so cold and untouched in the biscuit mix? It releases steam as it cooks, creating fluffy pockets.
- Biscuits aren’t hard to make. Give it a try!
Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, combine flour, baking powder, sugar and salt. Then whisk thoroughly.
Cut butter into very small pieces and immediately put into bowl with flour mixture. Try to avoid touching the butter, touch it as little as possible. If this takes a while and the butter begins to soften, place it back into the refrigerator to firm it back up. You must have cold butter.
Using a pastry blender, cut the butter into the flour until it is pea-sized. You want to be able to see the chunks of butter in the dough.
Add the half and half all at once--one cup with two tablespoons removed. Stir JUST until the mixture comes together. Touch as little as possible, and do not overmix.
Turn the dough out onto a floured surface. If the dough is sticky, dust it with some flour.
Pat dough into a rectangle, then fold it in half and pat into another rectangle. Repeat once more. It should be about 3/4" thick.
With a round biscuit cutter, cut out the biscuits, gather the remaining dough and complete as many as you can. It should be one dozen.
Place on parchment paper and bake for 12-15 minutes or until the tops are golden brown and baked through.
Brush tops with melted butter while the biscuits are still hot.
Heat a dutch oven over medium heat until hot, then add the olive oil and the breakfast sausage. Cook until browned and no longer pink inside.
Add butter and melt fully alongside the sausage.
Add flour and cook for two minutes.
Add heavy cream and half and half, then mix thoroughly.
Continue to cook over low to medium heat, but don't boil as the cream can curdle. Cook until thickened. Add salt and white pepper to taste.
Ingredients
Directions
Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, combine flour, baking powder, sugar and salt. Then whisk thoroughly.
Cut butter into very small pieces and immediately put into bowl with flour mixture. Try to avoid touching the butter, touch it as little as possible. If this takes a while and the butter begins to soften, place it back into the refrigerator to firm it back up. You must have cold butter.
Using a pastry blender, cut the butter into the flour until it is pea-sized. You want to be able to see the chunks of butter in the dough.
Add the half and half all at once--one cup with two tablespoons removed. Stir JUST until the mixture comes together. Touch as little as possible, and do not overmix.
Turn the dough out onto a floured surface. If the dough is sticky, dust it with some flour.
Pat dough into a rectangle, then fold it in half and pat into another rectangle. Repeat once more. It should be about 3/4" thick.
With a round biscuit cutter, cut out the biscuits, gather the remaining dough and complete as many as you can. It should be one dozen.
Place on parchment paper and bake for 12-15 minutes or until the tops are golden brown and baked through.
Brush tops with melted butter while the biscuits are still hot.
Heat a dutch oven over medium heat until hot, then add the olive oil and the breakfast sausage. Cook until browned and no longer pink inside.
Add butter and melt fully alongside the sausage.
Add flour and cook for two minutes.
Add heavy cream and half and half, then mix thoroughly.
Continue to cook over low to medium heat, but don't boil as the cream can curdle. Cook until thickened. Add salt and white pepper to taste.
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