Biscuits With Country Sausage Gravy

How to make Biscuits With Country Sausage Gravy Recipe - We honestly can't think of anything more comforting than fluffy, freshly baked biscuits slathered in a thick sausage gravy. Mike and Becky of Pie Pushers in North Carolina staunchly refuse to ever use packaged gravy and try to get ingredients as close to home as possible. "When people are used to eating biscuits and gravy from a truck stop or diner, they have this canned food mentality. When they have one of ours, it changes everything."

SERVES 8 TO 10

BISCUITS:
1 1/2 lb (680g) self-rising flour, plus more for dusting
1 tbsp (12g) sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 lb (227g) butter, diced
2 cups (473ml) buttermilk

COUNTRY SAUSAGE GRAVY:
1 lb (453g) local sausage (we prefer Durham’s own Firsthand Foods' local
country sausage)
1 cup (151g) diced yellow onion
1 tbsp (10g) minced garlic
1 tsp red pepper flakes
1 tsp dried thyme
1/2 cup (50g) all-purpose flour
3 cups (710ml) whipping cream
Salt and pepper to taste

To make the biscuits, combine the self-rising flour, sugar, baking powder and baking soda in the bowl of a food processor. While the processor is mixing, slowly add the butter until there is an even and coarse consistency.

Transfer the flour and butter mixture to a large mixing bowl and add the buttermilk. With your hands, mix together just until combined. Be careful not to overmix.

Turn out the dough onto a countertop dusted with flour. With a rolling pin, roll the dough out to 1-inch (2.5cm) thickness. With a round biscuit cutter, cut biscuits by applying pressure on the cutter, straight down. Do not twist the cutter while pressing down, which prevents the biscuits from rising properly during the baking process. Place the biscuits on a baking sheet and put in the refrigerator for 15 minutes.

Meanwhile, preheat the oven to 425°F (218°C). Remove the biscuits from the refrigerator and immediately place them into the preheated oven; bake until golden brown, 20 to 30 minutes. Transfer to a cooling rack.

To make the gravy, fry the sausage in a heavy-bottomed pot over medium heat. When the sausage is nearly cooked through, add the onion and cook until translucent.

Stir in the garlic, red pepper flakes and thyme. Cook for 1 to 2 minutes. Add the all-purpose flour and stir well until the clumps are completely gone. You are looking for a pasty, meaty consistency. Let cook for 1 to 2 minutes, stirring occasionally.

Add the cream and reduce the heat to medium-low. Cook until the gravy thickens, 15 to 20 minutes. Remember to stir every couple of minutes to keep the sausage from sticking to the bottom of the pot. Add salt and pepper to taste.

Pour the gravy on top of the hot biscuits and enjoy.

Biscuits With Country Sausage Gravy