Bitchin' Biscuits and Gravy (Print Version)
# Ingredients:
→ Cheddar Cayenne Biscuits
01 -
2 and 1/2 cups all-purpose flour
02 -
1 tablespoon granulated sugar
03 -
1 tablespoon baking powder
04 -
1/2 teaspoon fine sea salt
05 -
2 teaspoons garlic powder
06 -
1 teaspoon smoked paprika
07 -
1/2 teaspoon cayenne pepper (optional)
08 -
113g unsalted butter, melted and cooled to room temperature
09 -
1 cup cold buttermilk
10 -
1 cup shredded sharp cheddar cheese
11 -
1 tablespoon fresh chives, finely chopped
→ Sausage Gravy
12 -
4 slices thick-cut bacon, diced
13 -
450g ground pork breakfast sausage
14 -
1 tablespoon unsalted butter
15 -
1 large shallot, finely chopped
16 -
225g baby bella mushrooms, thinly sliced
17 -
2 garlic cloves, minced
18 -
Salt and black pepper to taste
19 -
1/2 teaspoon dried sage
20 -
1/2 teaspoon smoked paprika
21 -
2 tablespoons tomato paste
22 -
3 tablespoons all-purpose flour
23 -
60ml chicken stock
24 -
500ml milk
25 -
2 tablespoons fresh chives, finely chopped (for garnish)
# Instructions:
01 -
Preheat oven to 230°C (450°F). In a large bowl, whisk together the flour, sugar, baking powder, salt, garlic powder, smoked paprika, and cayenne.
02 -
In a large measuring cup, combine the melted butter and buttermilk. Use a fork to mix until clumps begin to form. Pour the mixture into the bowl with the dry ingredients, then add the cheese and chives.
03 -
Mix the dough with a fork until you can work it with your hands. Transfer to a lightly floured surface and knead until it comes together. Cut the dough in half, stack one half over the other, and flatten to about 1.25cm (1/2") thickness.
04 -
Use a 6.5cm (2.5") biscuit cutter to cut 8 biscuits from the dough. Place on a parchment-lined baking sheet and bake for 10-12 minutes until tops begin to lightly brown. Remove and set aside.
05 -
In a large skillet over medium-high heat, cook the diced bacon until crisp. Turn off the heat, transfer bacon to a paper towel-lined plate, and pour out all but a thin layer of bacon grease.
06 -
Return skillet to medium-high heat and cook the ground sausage, breaking it apart as it cooks. Season with salt and pepper and continue until barely any pink remains.
07 -
Push sausage to one side of the skillet. Add butter to the empty side, then add shallot, mushrooms, and garlic. Cook for 2 minutes, then combine with the sausage. Season and continue cooking 5-8 minutes until mushrooms have softened.
08 -
Add tomato paste and incorporate thoroughly. Sprinkle flour into the skillet and mix until no dry flour remains. The mixture will become thick and difficult to stir. Allow flour to cook for 1 minute to remove raw taste.
09 -
Pour in chicken broth and stir to loosen the mixture. Add milk and stir until fully incorporated. Reduce heat to medium-low and simmer for 8-10 minutes. If gravy becomes too thick, add more milk as needed. Adjust seasoning with salt and pepper.
10 -
Place 2 biscuits on each plate and top with a generous spoonful of sausage gravy. Garnish with the crispy bacon bits and fresh chopped chives.
# Notes:
01 -
The biscuit dough should not be overworked - just enough to bring it together for the best texture.
02 -
For a spicier gravy, add a pinch of red pepper flakes when cooking the vegetables.