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
It is possible to track the history of written recipes back into antiquity, at least as far as the early Egyptians, and maybe further still. Having said that, mostly, these old cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe found, according to Professor Solomon Katz, is a collection of tablets in ancient Sumerian which describe 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 people feel `blissful`. Later on, in The time of the romans around 25BC a man called Apicius compiled a collection of documents describing recipes enjoyed by his fellow Romans. He tells us how the roman meals were divided into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Roman chefs were skilled in the use of many spices, including some familiar names like basil, mint and parsley. Later on in the 1400s, the Crusaders brought back many foods, spices and herbs from the Middle-East, including basil and rosemary. The introduction of these new foods and spices created an outbreak in recipe publications, the majority of which still exist in private libraries. For the decades that followed, the powerful families of Europe competed with each other to serve the most exotic banquets, and as a result the best cooks and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, testing, and writing down recipes that were common in the better off homes of the day. By the time we get to the 20th century, cooking books were in high demand, due to increased literacy, people having more leisure time and being a little richer. The arrival of television brought us cooking programs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Breakfast Biscuits & Gravy recipe.
