Biscuits & Gravy

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Sweet & Savory Biscuits and Gravy

Yield: 6-8

Author: Lizzy Sirgey

Ingredients

for the gravy

• 1.5 lbs ground pork (I like asking for a Boston butt to be ground)
• 2 1/2 tbsp chopped sage
• 2 tbsp thyme leaves
• 2 tbsp fennel seeds
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tbsp Bourbon Molasses seasoning (optional)
• 2 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp red pepper flakes
• 1/2 tbsp oil
• 4 tbsp salted butter
• 1/4 cup AP flour
• 3 1/2 cups whole milk

For the biscuits

• 1 stick of salted butter, cubed and kept cold
• 3 cups flour (I love white lily)
• 1 tbsp baking powder
• 1 tsp baking soda
• 1/2 tsp sugar
• 1 1/2 cups cold buttermilk

for the maple cream

• 2 tbsp heavy cream
• 1 tbsp maple syrup

Instructions

1. In a large bowl combine sausage & spices. Mix well until completely combined. Let sit for the flavors to meld - at least 30 minutes, up to 2 days in the fridge.
2. When ready to cook, heat oil in a large pan over medium high heat. Brown your sausage and render the fat. Reduce the heat to medium low, add in your butter and mix until melted.
3. Sprinkle in your flour and stir well to combine. Make sure all the flour is completely absorbed.
4. Pour in your milk and begin to cook, stirring consistently. Keep stirring until gravy is nice and thick. Season to taste with a touch of salt and pepper flakes. Cover and remove from heat.
5. In a small bowl mix the cream and syrup, stir and set aside.
6. Preheat oven to 425 degrees
7. Combine flour, sugar, baking powder and baking soda in your food processor. Pulse 3 times to combine.
8. Then add in your frozen butter and pulse until butter has mixed in into pea sizes.
9. Add into a large bowl and add your cold buttermilk. Gently stir until the dough is just formed.
10. Pour onto a floured surface and very gently knead the dough by folding it in half and turning 3 or 4 times.
11. Pat the biscuit dough into a square about 1 inch high. Cut into 9 squares and arrange close together on a large baking sheet. Brush with the maple cream.
12. Bake until golden, about 20 minutes, and brush with a bit more cream before removing.
13. As the biscuits cook, rewarm your gravy over low heat, adding a splash of milk to thin it slightly.