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Posted by: Kim_Hamilton on 01/05/2009 11:23 PM Updated by: Kim_Hamilton on 01/05/2009 11:24 PM
Expires: 01/01/2014 12:00 AM
:

Giant Biscuits and Country Sausage Gravy Breakfast Entree~By Jason Wright of Alchemy

"I order biscuits and gravy anywhere I go for breakfast, but I am usually disappointed by what arrives on my plate. Biscuits from a box and gravy from a can or a powder just don’t satisfy once you have had the Real Thing, made from scratch. Making great biscuits is not difficult, and a large batch can be portioned and frozen, ready to bake at a moment’s notice. The use of real .....


onions, rosemary, plenty of black pepper, and sausage in the gravy makes it something special. The addition of some fried eggs and a little hot sauce makes this a perfect breakfast.

Ingredients

1 lb. all purpose flour
1 oz. sugar
1 oz. baking powder
2 t. salt
6 oz. cold unsalted butter, cut into small cubes
1 c. whole milk
2 c. Country Sausage Gravy (recipe follows)
chopped scallions, to garnish

Preparation

Preheat oven to 375 degrees. In food processor, combine flour, sugar, baking powder, and salt. Pulse to combine, then add butter. Continue to pulse until butter is the size of peas. Add milk and process briefly until dough just comes together. Turn out onto a floured surface and knead 2-3 times. Pat the dough into a 3/4 inch thick disk. Wrap in plastic and refrigerate for about an hour. Unwrap and cut into circles using a cookie cutter or glass. At this point the biscuits can be baked or wrapped individually in plastic wrap and frozen. They can be baked directly from the frozen state. Place on parchment-lined cookie sheets and bake for about 15 minutes, or until golden brown. Let cool for a couple minutes, then split and top with hot Country Sausage Gravy. Sprinkle with scallions.

Yield: varies, depending on size of biscuits

Beverage Selection: How about a Bloody Mary?


For the Country Sausage Gravy

4 T. Butter
1 lb. Bulk pork breakfast sausage
1 t. chopped fresh rosemary
1/4 c. chopped yellow onion
1 clove garlic, minced
4 T. Flour
1/4 c. white wine
1 c. fresh or canned chicken stock
1 c. whole milk
1 t. black pepper
1/2 t. Tabasco
1/2 t. Worcestershire

In a sauce pot over medium heat, cook sausage, onions, garlic, and rosemary in butter until onions are transluent. Add flour and mix in. Add wine, then chicken stock and milk. Slowly bring to a boil, then season with pepper, Tabasco, and Worcestershire


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