Ingredients
- 2 2/3 cups all-purpose flour
- 1/3 cup cornmeal
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 3/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 tablespoons finely chopped green onion (1)
- 1 teaspoon finely snipped fresh sage or 1/4 teaspoon dried sage, crushed
- 3/4 cup butter
- 1 1/4 cups buttermilk or sour milk* or 1 cup milk
- 1 recipe Sausage Gravy
- Chopped green onions (optional)
Directions
- Preheat oven to 450 degrees F. In a large bowl stir together flour, cornmeal, baking powder, sugar, cream of tartar, salt, the 2 tablespoons green onion, and the sage. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.
- Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2 1/2-inch round cutter; reroll scraps as necessary. Dip cutter into flour between cuts.
- Place dough rounds 1 inch apart on an ungreased baking sheet. Bake for 12 to 14 minutes or until golden. Remove biscuits from baking sheet. Cool slightly.
- To serve, split biscuits and place on serving plates. Top with Sausage Gravy. If desired, top with additional green onions.
TIP: To make 1 1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 1/4 cups total liquid; stir. Let stand for 5 minutes before using.
TO MAKE AHEAD: Prepare biscuits as directed; cool completely. Place biscuits in a resealable plastic freezer bag; seal, label, and freeze for up to 2 months. Prepare sausage gravy as directed. Place in an airtight container; seal and chill for up to 48 hours. To serve, thaw biscuits at room temperature (allow about 2 hours). If desired, preheat oven to 350 degrees F. Place biscuits on a baking sheet. Bake for 10 minutes. In a medium saucepan reheat sausage gravy over medium-low heat for 10 to 15 minutes or until heated through. If necessary, stir in additional milk to make desired consistency.
Sausage Gravy
Ingredients
- 1 1/2 pounds bulk pork sausage
- 1 cup chopped onion (1 large)
- 1/4 cup all-purpose flour
- 3 cups milk
- Salt and ground black pepper
- 2 teaspoons snipped fresh thyme (optional)
Directions
- In a very large skillet cook bulk pork sausage and chopped onion over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Do not drain. Sprinkle all-purpose flour over meat mixture; stir into the meat mixture. Cook and stir over medium heat for 1 minute. While whisking, gradually add milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season with salt and pepper. Stir in snipped fresh thyme, if desired. Makes about 5 cups.
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