Biscuits with Gravy
Biscuits, as they are known in the southern USA, are uniquely North American. The closest thing to an American biscuit in Europe or South America would be a scone. But unlike scones, biscuits are light and fluffy and usually served steaming hot from the oven, sometimes covered in butter and honey or cream gravy. Sort of like scones with a post-graduate degree
Ingredients
For the Biscuits
- 2 1/2 cups all-purpose flour plus more for cutter
- 3 1/2 tsp baking powder
- 1 1/2 tsp Kosher salt
- 8 tbsp unsalted butter cubed and chilled, plus 2 tbsp. melted
- 1 1/2 cups buttermilk
For the Gravy
- 2 bacon slices, finely chopped
- 8 oz pork sausage
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 1/2 cup whipping cream (30% to 35%)
- 1 tbsp apple cider vinegar
- 1/4 tsp cayenne
- salt to taste
- hot sauce for serving (optional)
Instructions
Make the biscuits:
- Heat oven to 425°. Place flour, baking powder, and salt in a large bowl, and whisk to combine. Add chilled butter, and using your fingers, rub mixture together until pea-size crumbles form. Add buttermilk, and stir with a fork until just combined.
- Transfer to a floured work surface, and gently pat dough into a 6"x4" rectangle, about 1" thick. Dip a 3" round cutter into a bowl of flour, and cut out rounds of dough. Press scraps together, and repeat with remaining dough until you have about 6 rounds.
- Brush a 9" cake pan with melted butter, arrange biscuits in pan, and brush the tops with melted butter. Bake until golden brown, about 25 minutes.
Make the gravy:
- Place bacon in a 4-qt. saucepan over medium-high heat, and cook, stirring occasionally, until its fat renders, about 3 minutes. Add sausage and, cook, breaking it into small pieces with a wooden spoon, until browned, about 5 minutes. Add flour and cook, stirring for 2 minutes.
- Add milk and cream, and bring to a boil; reduce heat to medium, and cook, stirring occasionally, until gravy is thickened, about 5 minutes. Add vinegar, cayenne, and salt and pepper, and stir until combined.
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