1 3/4 cup unbleached all-purpose flour
2 tsp baking powder
1 tsp salt
4 tbsp (1/2 stick) unsalted butter, chille, d
1/3 cup plain yogurt
1/2 cup (+2 tbsp) milk !!!-for the sausages, -!!!-
1 1/2 lb pork sausage
1 1/2 tbsp minced fresh sage leaves, or 1 t. d, ried
1/4 tsp salt
1 freshly ground black pepper
1/2 tsp paprika
1/4 tsp ground allspice !!!-for the gravy-!, !!-
3 tsp 3 tsp
1 unsalted butter, or as needed
3 tbsp all-purpose flour
2 1/4 cup milk
1 salt and freshly ground black peppe, r !!!-garnish
2 tsp fresh sage leaves
Directions
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).
Servings: 4 servings
Breakfast Biscuits & Gravy Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; Gravies
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into antiquity, in truth as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these old cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to experts are a few clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Progressing into The time of the roman empire around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius tells us how the roman meals were split into starters, main meal and dessert, something we still use today. Aspicius also tells us how the Romans were skilled in the use of a good variety of spices, including a few you will know like bay, mint and dill. In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from Arab countries, including coriander, parsley, basil and rosemary. These new culinary innovations was responsible for an explosion in recipe manuscripts, most of which are kept safe in private collections. Over the following few centuries, the rich families of Europe strove to serve the best banquets, and as a consequence, the best cooks and their collection of recipes became highly prized. Notwithstanding that, it was during the 19th century that fine cookery and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and writing down recipes that were common in the better off homes of the day. When we get to the 1900s, cooking publications are starting to become popular due to more people being able to read, people having more leisure time and disposable income. |
We hope you enjoy this Breakfast Biscuits & Gravy recipe.
