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Monday, September 2, 2013

Black Pepper and Sage Biscuits with Sausage Gravy! Ree Drummond, The Pioneer Woman

I posted Ree Drummond's recipe for  The Best Ever Breakfast Potatoes, on the same episode she made these biscuits.
Texans love biscuits and these look amazing. You can't have a breakfast biscuit without gravy! 
She also made Sausage Gravy to go with these biscuits, recipe to follow.
I make the Sausage Gravy with Gimme Lean Vegetarian fresh Ground Sausage.

Black Pepper and Sage Biscuits:

6 cups all-purpose flour, plus more for dusting
1/3 cup powdered milk
5 teaspoons baking powder
1 tablespoon granulated sugar
2 teaspoons kosher salt
1 tablespoon coarsely ground black pepper
2 teaspoons cream of tartar
1 teaspoon ground sage, finely chopped
1/2 cup or 1 stick cold butter, cut into bits
1/2 cup shortening, cold
1 1/2 cups buttermilk
1/2 stick melted butter

Directions:
Preheat the oven to 450 degrees F.

Stir together the flour, powered milk, baking powder, sugar, salt, pepper, cream of tartar and sage in a medium bowl.

Using a pastry cutter, cut the butter and shortening into the dry mixture until blended thoroughly.

Stir in the buttermilk so the dough comes together.

On a lightly floured surface, turn out the dough and use hands to press into a circle 1 to 1 1/2 inches thick.

Cut out the circles with a biscuit cutter or glass. Place the biscuits in cast-iron skillets, then brush the tops with melted butter.

Bake until golden brown, 10 to 12 minutes.

This recipe is doubled to make 32 biscuits.

Enjoy!
Peace in the Kitchen!





1 pound breakfast sausage, hot or mild ( I use Gimme Lean Vegetarian fresh Ground Sausage and add some cayenne pepper or Adobo Seasoning to kick up the flavor) , add it in when you brown the sausage. Brown in 2 TBS of vegetable oil when using vegetarian sausage. Otherwise omit oil with meat sausage.

1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste


Directions:
With your finger, tear small pieces of sausage and add them in a single layer to a large, heavy cast iron, skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.

Spoon the sausage gravy over warm biscuits and serve immediately!

This recipe can be easily doubled to serve 24.


Enjoy!
Peace in the Kitchen!














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