CORNMEAL-SAGE BISCUITS AND SAUSAGE GRAVY
This is an excellent version of an old countryside favorite. It includes make ahead instructions that could be helpful when you have friends and family gathered for holidays.
Provided by Annacia
Categories Breads
Time 42m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 450 degrees F. In a large bowl stir together flour, cornmeal, baking powder, sugar, cream of tartar, salt, the 2 tablespoons green onion, and the sage. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.
- Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2 1/2-inch round cutter; reroll scraps as necessary. Dip cutter into flour between cuts.
- Place dough rounds 1 inch apart on an ungreased baking sheet. Bake for 12 to 14 minutes or until golden. Remove biscuits from baking sheet. Cool slightly.
- To serve, split biscuits and place on serving plates. Top with Sausage Gravy. If desired, top with additional green onions.
- SAUSAGE GRAVY:.
- In a very large skillet cook bulk pork sausage and chopped onion over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Do not drain.
- Sprinkle all-purpose flour over meat mixture; stir into the meat mixture. Cook and stir over medium heat for 1 minute. While whisking, gradually add milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season with salt and pepper. Stir in snipped fresh thyme, if desired. Makes about 5 cups.
- TO MAKE AHEAD:.
- Prepare biscuits as directed; cool completely. Place biscuits in a resealable plastic freezer bag; seal, label, and freeze for up to 2 months.
- Prepare sausage gravy as directed. Place in an airtight container; seal and chill for up to 48 hours. To serve, thaw biscuits at room temperature (allow about 2 hours). If desired, preheat oven to 350 degrees F. Place biscuits on a baking sheet. Bake for 10 minutes. In a medium saucepan reheat sausage gravy over medium-low heat for 10 to 15 minutes or until heated through. If necessary, stir in additional milk to make desired consistency.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
matthew gill
[email protected]I made these biscuits and gravy for my brunch guests, and they all raved about them.
Toma Saha
[email protected]I'm not a big fan of sausage, so I used bacon in the gravy instead. It was delicious!
Gary Barrow
[email protected]The sage in the biscuits really gives them a unique flavor.
Naveed Bhatti balak
[email protected]I've never had cornmeal biscuits before, but these were amazing!
Carmella Buswa
[email protected]These biscuits and gravy are the perfect comfort food.
PAKHTUN GAMING
[email protected]I found that the gravy was a bit too salty for my taste.
GAMER OVI
[email protected]The biscuits were a little dry, but the gravy was delicious.
Som Limbu
[email protected]I love how easy this recipe is to follow. Even my kids can help me make these biscuits and gravy.
Mohan Mahara
[email protected]I've made these biscuits and gravy several times now, and they're always a hit with my family. The biscuits are so easy to make, and the gravy is incredibly flavorful.
Alsmin Sirker
[email protected]These cornmeal-sage biscuits and sausage gravy were absolutely delicious! The biscuits were fluffy and savory, and the gravy was rich and flavorful. I will definitely be making this recipe again.