Tuesday, February 14, 2012

Sausage Gravy and Buttermilk Biscuits

Biscuits and Sausage Gravy

Never had sausage gravy before... from what I understand this is more of a Southern thing... but I had a spare 8 ounces of bulk sausage from the last dish I made and was intrigued by recent Gilt Taste posts on said gravy and Per Se biscuits. Seemed like a pretty easy breakfast to make on a Saturday morning, and I think it came out quite well if I do say so myself.

Biscuits

The biscuits require a little extra preparation than normal... about an hour... since you need a cold bowl and cold fat (butter in my case), but I suppose you could cut up the butter and chill the bowl overnight. I used my hands to try to incorporate the fat, but I wish I had used our pastry blender... but since baking is more Anna's thing than mine I didn't know where it was. Oh well... the biscuits still tasted great but I didn't feel like I had much control over the final size of butter crumbs. Used a glass to cut the biscuits which seemed to work fine, but maybe the biscuits would have risen a little more if I had a cutter.

Sausge Gravy

The gravy was about as straightforward as the biscuits. I performed all the "optional" steps, including frying the sage leaves and adding some water and reducing it for 15 minutes. It ended up a little too thick for me... either from reducing too much or using too much flour... but it's an easy enough thing to thin it out to the proper consistency, so that really helps with any guesswork. I had some available chicken stock so I used that instead of water and thought it came out great.

Definitely recommended.