| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Spanish |
Dujour09 |
4 |
servings |
INGREDIENTS
|
|
=== FOR THE BISCUITS === |
| 1 |
lb |
All-purpose flour; plus |
| 6 |
oz |
All-purpose flour |
| 1/2 |
oz |
Salt |
| 1 1/2 |
oz |
Baking powder |
| 4 |
oz |
Sugar |
| 3/4 |
qt |
Heavy cream |
| 1/3 |
c |
Finely-sliced scallions |
|
|
=== FOR THE GRAVY === |
| 4 |
|
Pieces favorite sausage; (links or patties) |
| 1 |
tb |
Peanut oil |
| 1/2 |
|
Spanish onion; cut small dice |
| 1/4 |
c |
All-purpose flour |
| 1/2 |
c |
Water -; (to 3/4 cups) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Red pepper flakes; to taste |
INSTRUCTIONS
For the biscuits: Preheat oven to 375 degrees. Combine all dry ingredients
in the bowl of a mixer. On medium speed add heavy cream and scallions, mix
just until it pulls together, not wet. On a lightly floured work surface
roll out 1/4-inch thick. Cut 3-inch rounds and place on baking sheet lined
with parchment paper, bake for 8 minutes. Cool. (Yields about 24 biscuits)
For the gravy: In a saute pan over medium heat cook the sausage in the
peanut oil. Remove from pan when thoroughly cooked. In sausage drippings
saute onions until translucent and tender sprinkle with the flour and stir
with wooden spoon for 2 to 3 minutes. Add water and stir to combine and
eliminate any lumps. Bring to a boil. Add salt, pepper and red pepper
flakes to taste. Reduce to a simmer until desired flavor develops. To
assemble: Slice biscuits in half lengthwise. Layer sausage on bottom slice,
spoon gravy over top of sausage and place lid on. Serve with your favorite
eggs. This recipe yields 4 sausage and gravy biscuit servings.
Source: "CHEF DU JOUR - (Show # DJ-9398) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-30-1999 by Joe Comiskey -
joecomiskey@netzero.net" Yield: "24 biscuits"
Recipe by: Deborah Stanton
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