Breakfast biscuits& gravy

 
                         BREAKFAST BISCUITS & GRAVY
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Breads                           Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 3/4   c            Unbleached all-purpose flour
    2       ts           Baking powder
    1       t            Salt
    4       tb           (1/2 stick) unsalted butter,
                         -chilled
      1/3   c            Plain yogurt
      1/2   c            (+2 Tbsp) milk
                         -!!!-FOR THE SAUSAGES-!!!-
    1 1/2   lb           Pork sausage
    1 1/2   tb           Minced fresh sage leaves, or
                         -1 t. dried
      1/4   ts           Salt
                         Freshly ground black pepper
      1/2   ts           Paprika
      1/4   ts           Ground allspice
                         -!!!-FOR THE GRAVY-!!!-
    3       ts           3 tsp
                         Unsalted butter, or as
                         -needed
    3       tb           All-purpose flour
    2 1/4   c            Milk
                         Salt and freshly ground
                         -black pepper
                         -!!!-GARNISH WITH-!!!-
    2       ts           Fresh sage leaves
 
   1.  Preheat the oven to 425F.  Cover a baking sheet
   with a piece of parchment paper.
   
   2.  Make the biscuits:  sift the flour, baking powder,
   and salt together into a large bowl.  Using two knives
   or a pastry blender, cut in the butter until the
   texture rangers from cornmeal to the size of small
   peas. (These two steps can be done quickly in a food
   processor.) Using a fork, gradually mix in the yogurt,
   then the milk, until the dough is quite soft and
   somewhat sticky.  Work quickly without overworking the
   dough. Turn it out onto a lightly floured surface and
   knead it briefly, just long enough to get it to hold
   together.  Roll it out so it is about 1 1/4 inches
   thick, and cut it into 2 inch rounds. (You will have
   10 biscuits.) Arrange the rounds on the prepared
   baking sheet, and bake in the center of the oven until
   they are deep golden, puffed and cooked through, 18 to
   20 minutes.
   
   3.  While the biscuits are baking, prepare the
   sausages:  place all the sausage ingredients in a
   large bowl and mix thoroughly, using your fingers. To
   test the seasoning, fry a tiny patty and taste; adjust
   if necessary.
   
   4.  Place the patties in a large heavy or nonstick
   skillet over medium-high heat, and cook until they are
   crisp and brown on the outside and cooked through
   inside, about 8 minutes per side. Transfer the sausage
   patties to a warmed platter and keep warm.
   
   5.  Make the gravy:  Add enough of the butter to the
   skillet so the bottom is covered with 1/8 inch of fat.
   Stir, scraping up the browned bits from the bottom of
   the skillet.  Reduce the heat to medium and add the
   flour slowly, stirring until it has absorbed the
   butter. Cook, stirring constantly, until it turns
   golden brown, at least 2 minutes. Then slowly pour in
   the milk, stirring constantly, and cook until the
   gravy thickens to the consistency of very heavy cream.
   Season to taste with salt and a generous amount of
   black pepper.
   
   6.  To serve, split two biscuits in half.  Place the
   bottom halves on a warm plate, top them with sausage
   patties, and pour a generous amount of gravy over the
   sausage.  Mince the fresh sage and sprinkle some over
   the sausage and gravy.  Set the biscuit tops at an
   angle, partially covering the sausages and serve
   immediately.
   
   4 servings (with extra biscuits).
  
 
 
                    - - - - - - - - - - - - - - - - - -