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 a concept can be traced back into the far past, certainly as far back as ancient Egypt, and possibly even further than that. Having said that, mostly, these ancient recipes were just simple hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history is a collection of stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Moving our culinary historical trip onwards, we have two interesting books which appeared in the 14th Century ; a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the curry that is popular today, but rather recipes for the types of meals cooked for the rich people of those days. Later on, in the 15th century, knights returning from the crusades brought us many foods and herbs from Arab cuisine, such as basil and coriander. The introduction of these new foods and spices led to an eruption in manuscripts on cooking, many of which still exist in private collections. Over the next few hundred years, the rich families of Wesstern Europe competed with each other to serve the most exotic meals, and because of this cooks and their recipe collections increased in prestige. Notwithstanding that, it was during the 19th century that formal cookery and recipe collections became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and publishing the recipes of their peers. When we get to the 20th century, cooking publications are in high demand, mostly as a result of higher levels of literacy, people having more free time and a general increase in wealth. The arrival of TV brings us cooking programs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Breakfast Biscuits & Gravy recipe.
