Scallion Biscuits with Sausage and Gravy
- For the biscuits:
- 1 pound six ounces all-purpose flour
- 1/2 ounce salt
- 1 1/2 ounces baking powder
- 4 ounces sugar
- 3/4 quart heavy cream
- 1/3 cup fine sliced scallions
- For the gravy:
- 4 pieces of your favorite sausage (links or patties)
- 1 tablespoon peanut oil
- 1/2 Spanish onion, small dice
- 1/4 cup all purpose flour
- 1/2 to 3/4 cups water
- Salt and pepper to taste
- Red pepper flakes to taste
For the biscuits: Preheat oven to 375 degrees F. Combine all dry ingredients in the bowl of a mixer. On medium speed add heavy cream and scallions, mix just until it pulls together, not wet. On a lightly floured work surface roll out 1/4-inch thick. Cut 3-inch rounds and place on baking sheet lined with parchment paper, bake for 8 minutes. Cool. Yield: about 24 biscuits
For the gravy: In a saute pan over medium heat cook the sausage in the peanut oil. Remove from pan when thoroughly cooked. In sausage drippings saute onions until translucent and tender sprinkle with the flour and stir with wooden spoon for 2 to 3 minutes. Add water and stir to combine and eliminate any lumps. Bring to a boil. Add salt, pepper and red pepper flakes to taste. Reduce to a simmer until desired flavor develops.
To assemble: Slice biscuits in half lengthwise. Layer sausage on bottom slice, spoon gravy over top of sausage and place lid on. Serve with your favorite eggs.
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