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flour baking pwdr salt unsalted butter yogurt sausage sage black pepper paprika allspice butter all-purpose milk sage
Viewed: 38 - Published at: 8 years agoIngredients
- 1 3/4 c. Unbleached all-purpose flour
- 2 tsp Baking pwdr
- 1 tsp Salt
- 4 Tbsp. (1/2 stick) unsalted butter, chilled
- 1/3 c. Plain yogurt
- 1/2 c. (+2 Tbsp) lowfat milk
- 1 1/2 lb Pork sausage
- 1 1/2 Tbsp. Chopped fresh sage leaves, or possibly 1 teaspoon dry
- 1/4 tsp Salt Freshly grnd black pepper
- 1/2 tsp Paprika
- 1/4 tsp Grnd allspice
- 3 tsp 3 tsp Unsalted butter, or possibly as needed
- 3 Tbsp. All-purpose flour
- 2 1/4 c. Lowfat milk Salt and freshly grnd black pepper
- 2 tsp Fresh sage leaves
Method
- 1.
- Preheat the oven to 425F.
- Cover a baking sheet with a piece of parchment paper.
- 2.
- Make the biscuits: sift the flour, baking pwdr, and salt together into a large bowl.
- Using two knives or possibly a pastry blender, cut in the butter till 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 fold in the yogurt, then the lowfat milk, till 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 sufficient 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 till they are deep golden brown, puffed and cooked through, 18 to 20 min.
- 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 possibly nonstick skillet over medium-high heat, and cook till they are crisp and brown on the outside and cooked through inside, about 8 min per side.
- Transfer the sausage patties to a warmed platter and keep hot.
- 5.
- Make the gravy: Add in sufficient 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 in the flour slowly, stirring till it has absorbed the butter.
- Cook, stirring constantly, till it turns golden, at least 2 min.
- Then slowly pour in the lowfat milk, stirring constantly, and cook till 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 hot 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).
