Pull-Apart Buttermilk Biscuits with Sausage Gravy
Source of Recipe
From "Cravings" by Chrissy Teigen
Recipe Introduction
"Somewhere out there lies the genius, no-f*cks-given human that stared up at the sky one night, wondering why it was socially unacceptable to eat gravy for breakfast. 'Not anymore,' he whispered. 'Not anymore.' And thus biscuits and gravy were born and my life has never been the same. Have you ever pictured a pig lying in a bathtub full of syrup, drinking syrup? Then pictured yourself dipping a sweet, maple biscuit into that bathtub and then putting that biscuit into your mouth? I have pictured this. That's what this is."
List of Ingredients
For the sausage gravy:
◦ pound pork breakfast sausage, casings removed, crumbled
◦ 4 tablespoons ( stick) butter
◦ cup all-purpose flour
◦ 3 cups whole milk, plus more if necessary
◦ 1 teaspoons freshly ground black pepper
◦ 1 teaspoon minced fresh sage
◦ 1 teaspoon kosher salt
◦ teaspoon red pepper flakes
For the maple cream:
◦ 6 tablespoons heavy cream
◦ 3 tablespoons maple syrup
◦ 1 teaspoon kosher salt
For the biscuits:
◦ 1 stick (4 ounces) very cold unsalted butter, cut into -inch cubes (keep it in the fridge until you're ready to use it)
◦ 3 cups plus 2 tablespoons all-purpose flour, plus more for kneading
◦ 1 tablespoon baking powder
◦ 1 teaspoon sugar
◦ 1 teaspoon kosher salt
◦ teaspoon baking soda
◦ 1 cups buttermilk, shaken
Recipe
Make the sausage gravy: In a cast-iron skillet, cook the sausage over medium-high heat until browned and the fat is rendered, 4 to 5 minutes. Reduce the heat to medium-low, add the butter, stir to melt, then gradually sprinkle in the flour and cook until the sausage is coated and the flour is absorbed, about 2 minutes. Add the milk, return the heat to medium-high, and cook, stirring, until thick, about 10 minutes. (This requires patience, but stirring is sort of like meditation. Keep telling yourself this as you stir.) Add the black pepper, sage, salt, and red pepper flakes and cook, stirring, 2 minutes more. Remove from the heat and cover to keep warm.
Make the maple cream: In a bowl, combine the cream, maple syrup, and salt. Set aside.
Make the biscuits: Preheat the oven to 425 F. Put the butter in a small bowl, toss it with 2 tablespoons of the flour to coat, and put it in the freezer for 5 minutes. In a food processor, combine the 3 cups flour, the baking powder, sugar, salt, and baking soda and pulse until incorporated. Pulse in the butter until some pea-size pieces remain, 15 to 20 pulses. Transfer the mixture to a big bowl and stir in the buttermilk until everything in the bowl is just moistened. (Don't overmix! Your bikkies will be tough, tough, tough if you do.)
Transfer the dough to a floured surface, flour your hands, and knead the dough 3 to 4 times by folding down the top half of the dough, pressing on the pile with your palms, and turning the folded dough 90 degrees each time. Pat the dough into an 8-inch square 1 inch high. Cut it into 9 squares. Arrange the biscuits close together (like almost kissing) on a big baking sheet and brush with some of the maple cream. Bake until golden, about 20 minutes, brushing with maple cream again 1 minute before removing.
Rewarm the sausage gravy over medium heat, adding a splash of milk to thin slightly, if desired. Serve with the biscuits and the remaining maple cream for dipping.
Makes 9 biscuits and 3 cups gravy
❧ Notes:
If you like a runnier gravy, subtract 1 tablespoon each butter and flour.
Fluffy biscuits start with *really* cold butter, which stays in solid pieces when you cut it into the dough. This means that when the biscuits bake, the butter melts, leaving little holes. More holes means more fluffiness! So give your cold butter a short blast in the freezer to make it super extra cold. Also, make sure not to work the dough too much, which makes the biscuits tough and chewy. Mix everything *just enough* to incorporate and let it live.
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