biscuits and creamy sausage gravy

How to make biscuits and creamy sausage gravy recipe - Traditionally served with a thick, milk-based gravy, using cream here makes this Southern favorite rich yet light.

SERVES 4

PREP TIME 15 mins, COOK TIME 20 mins

Ingredients:
2 cups self-rising flour, plus extra for dusting
1 tsp baking powder
1 tsp smoked paprika or ancho chile powder
1⁄2 tsp salt
6 tbsp unsalted butter, chilled
3⁄4 cup coarsely grated sharp cheese
freshly ground black pepper
1 cup buttermilk
1 egg, beaten with 1 tbsp cold water

For the sausage gravy:
1 tbsp peanut or sunflower oil, for frying
about 9oz (250g) spicy gourmet sausages
1 tbsp all-purpose flour
1 cup hot good-quality chicken stock
1⁄2 cup half-and-half cream

Method:
1 Preheat the oven to 450ºF (230ºC). Sift the flour, baking powder, smoked paprika, and salt into a food processor. Add the butter and process until the mixture resembles fine breadcrumbs. Add the grated cheese and a good grinding of pepper, and pulse briefly to combine. Put the mixture into a large bowl and add the buttermilk. Stir with a wooden spoon, until the mixture is soft and sticky.

2 Turn the mixture out onto a lightly floured surface and gently pat the mixture into a smooth block, then gently pat or lightly roll it out to a thickness of 11⁄4in (3cm). Cut rounds out of the mixture with a 2 1⁄2in (6cm) biscuit cutter and place them on a baking sheet. Gather the trimmings and gently squeeze them together. Pat it out again, or re-roll, and continue to cut out more rounds until all the dough is used up.

3 Brush the tops of the biscuits lightly with a little of the egg wash. Bake in the preheated oven for 10–12 minutes, until risen and golden brown. Remove the biscuits from the oven and allow them to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

4 Meanwhile, make the gravy. Heat the oil in a heavy-based frying pan. De-skin the sausages and crumble the meat into the pan. Fry over high heat for 3–5 minutes, turning frequently, until the meat is brown and crispy. Reduce the heat and sprinkle the flour over the sausage. Stir, then add the stock, a little at a time, stirring constantly. Finally, add the half-and-half and reduce the heat to a low simmer. Cook for 5 minutes until the sauce has thickened. Pour it over the biscuits to serve.

biscuits and creamy sausage gravy