Friday, August 27, 2010

Breakfast Sausage Gravy and Black Pepper Buttermilk Biscuits


One night after work I saw an episode of Bobby Flays "Throwdown", and he made these Black Pepper Buttermilk biscuits, I was hungry and needed them now!

But my next thought was how am I going to take step by step pictures, with gooey biscuit fingers? I knew I had to get all organized, pre-heated the oven, pre-measured all my ingredients and was pleasantly surprised how easy it was, I only forgot one step, but who needs a picture of my pouring buttermilk in to a bowl and mixing it, right?

I was so excited! My house was filling up with that homemade biscuit smell, and when I pulled them out of the oven they looked flippin awesome!!

Black Pepper Buttermilk Biscuits:

Here is what you'll need; Flour, cold butter, cold buttermilk, salt, baking soda, baking powder, whole milk or heavy cream, black pepper, and 4 tablespoons melted butter.

You are also going to need a large bowl and a pastry cutter.

Pre-heat your oven to 450 degrees. Put the flour, salt, baking soda and baking powder in the bowl and mix well.

Drop cold butter on to flour and cut it into the flour until it resembles wet sand. Pour in the cold buttermilk and mix by hand until it comes together. * This is were the picture would have been if it wasn't for my biscuit hands :)

Pat out a 10x12 rectangle and cut our the biscuits with either a 3 inch biscuit cutter or a round cookie cutter (I found my round cookie cutter at Meijer in the baking pan isle).

Reform the dough and repeat.

Brush with heavy cream or whole milk and sprinkle with black pepper. Place on a non-stick baking pan or line with parchment paper and bake for 12-15 minutes depending on your oven. Mine took 12 minutes.

Remove from oven and brush with melted butter.

Now pat yourself on the back!

Breakfast Sausage Gravy:

5 simple ingredients; breakfast sausage (I am using venison sausage, but you can use pork sausage it all works the same), flour, milk, salt and pepper.

Venison sausage is mixed with a little pork fat, but it still is leaner than your traditional pork breakfast sausage, so I poured a little olive oil into the pan. If I was making this with the normal pork sausage I wouldn't have.

When the sausage is completely brown, you then sprinkle the flour over and mix until the flour is completely absorbed.

Pour in the two cups of whole milk and stir, bring up to a small simmer, stirring until thickened.

Once, it thickens up... season with salt and lots of black pepper! Serve over biscuits!!

Black Pepper Buttermilk Biscuits: (Bobby Flay recipe)

4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces, plus 4 tablespoons, melted
1 1/2 cups cold buttermilk
1/2 cup heavy cream or whole milk
1-2 teaspoons black pepper

Pre-heat oven to 450 degrees.

Combine flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until all ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture adn continue to combine until the mixture resembles wet sand. Add the buttermilk and mix by hand until it comes together.

Scrape dough onto a lightly floured counter. Pat the dough into a 10x12 inch rectangle, about 3/4 of an inch thick. Use a 3-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat the process. Place on a large non-stick {or parchement lined} baking sheet. Brush the tops with cream or milk, sprinkle with black pepper. Bake the biscuits for 12-15 minutes or until lightly golden brown. Remove from the oven and brush the tops with melted butter.

Breakfast Sausage Gravy:

1 lb breakfast sausage
1/4 cup all-purpose flour
2 cups whole milk
salt and pepper to taste

Over medium heat and brown the breakfast sausage, when completely cooked sprinkle the flour and stir until completely absorbed. Pour in the two cups of milk and stir. Increase the heat a little to bring to a small bubble. When thickened, sprinkle with salt and pepper to taste. Serve over warm biscuits!

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