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Categories:
butter sausage heavy cream hot sauce Worcestershire sauce maple syrup salt flour baking powder baking soda salt cold butter milk flour cream
Viewed: 64 - Published at: a year agoIngredients
- 1 tablespoon butter
- 1 log package sausage (recommended: Jimmy Dean)
- 2 cups heavy cream
- 1 teaspoon hot sauce (recommended: Tabasco)
- 1 tablespoon Worcestershire sauce
- 1/3 cup maple syrup
- Salt and freshly cracked black pepper
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup cold butter
- 1 cup whole milk
- All-purpose flour, for dusting
- Cream, for glazing
Method
- In a large heavy bottom pot melt the tablespoon of butter and brown the sausage for about 5 minutes.
- Add the heavy cream and bring to a simmer.
- Once at a simmer, add the hot sauce, Worcestershire sauce and maple syrup.
- Simmer the gravy for 15 minutes and season with salt and pepper, to taste.
- Preheat oven to 425 degrees F.
- In a bowl sift together the dry ingredients.
- Add the butter and incorporate the flour into it until the texture is consistent.
- Pour the milk into the flour mixture and mix with a fork until the dough begins to come together.
- Turn the dough out onto a lightly floured surface and roll out until it's about 1-inch thick.
- Cut the dough vertically and then horizontally, yielding approximately 15 square biscuits.
- Lay the biscuits out on a baking sheet lined with parchment paper.
- Glaze the top of each biscuit with a little bit of cream and place the sheet in the oven for 12 to 15 minutes, or until the biscuits turn golden in color.
- Assemble by placing a biscuit on a plate and covering it with about 1/2 a cup of the sausage gravy.
