Biscuits & Gravy


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Sausage Gravy
Mild Italian sausage, casings removed 1 lb
Yellow onions, small dice 1/2 cup
Roasted Garlic and Peppers Seasoning 660 g 2 tbsp
All-purpose flour 1/2 cup
Whole milk 4 cups
Salt, to taste 1/2 tsp
Olive oil 2 tbsp
Buttermilk Biscuits
All-purpose flour 2 cups
Baking powder 2 1/2 tsp
Baking soda 1 tsp
Granulated sugar 1 1/2 tsp
Salt 3/4 tsp
Pepper, Black Ground 540 g 1/4 tsp
Unsalted butter, cold 1/4 cup
Buttermilk 3/4 cup
Whipping cream 1/4 cup
Whipping cream for brushing 1 cup
Garnish
Green onion, chopped 1 cup

Instructions

This recipe was created for Club House for Chefs by: Scott Vivian, Chef Owner of Beast Restaurant in Toronto, ON.

For the Sausage Gravy: Pour olive oil in a medium pot. On medium high heat brown the sausage, making sure to break up into small pieces with a wooden spoon. Add the onions, garlic and roasted garlic and pepper seasoning. Cook for 2 minutes making sure the onions don't stick to the bottom. Add the flour, stir and cook for 1 minute. Add the milk, stir well and cook until the milk comes up to a light boil. Reduce the heat to medium low and cook until thickened, about 6-8 minutes. Once desired consistency is met, take off heat.

Buttermilk Biscuits: In large bowl, sift together flour, baking powder and baking soda. Stir in sugar, salt and pepper. On large holes of box grater, grate butter into dry mix. Mix with fingertips until mixture resembles coarse meal. Gradually add buttermilk and cream, gently working mixture with hands until dough forms. Do not overwork. Turn dough onto floured surface. Sprinkle with flour. Gently roll 3/4-inch (2-cm) thick. Using floured 2-1/2-inch (6-cm) round cookie cutter, punch out scones. Press scraps together and repeat one more time. Line baking tray with parchment paper. Place scones 1-1/2-inches (3.5-cm) apart on tray. Brush tops with cream. Bake on top shelf of preheated 400-degrees F oven for 15 minutes or until lightly golden.

For Serving: Plate gravy filled biscuits and garnish with green onion.



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