Biscuits &
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DIRECTIONS:
MAKE THE BISCUITS:
Preheat oven to 350° F and line a baking sheet with parchment paper.
Combine flour, baking powder, salt and 1 TBSP. sugar in a large mixing bowl. Cut butter into 1/2 TBSP.-sized bits and add to the flour. Using your hands, work the butter into the flour until the butter is cut to the size of small peas.
Make a well in the center of the flour and pour in 3/4 cup of half and half. With your hands, stir just until the dough becomes sticky. Turn dough onto lightly floured surface and knead three times (do not over knead!) With a rolling pin, roll the dough to one inch thickness.
Dip a 2.5-inch diameter biscuit cutter in flour and cut the dough. DO NOT TWIST the cutter, just push straight down and lift. Scraps can be re-rolled and cut once. Any more than once and the dough will be tough.
Place the biscuits on the prepared sheet pan, leaving about 1/4 inch in-between each biscuit. With a pastry brush, brush the tops of the biscuits with the remaining half and half and sprinkle remaining granulated sugar over the tops of the biscuits. Bake for 20-23 minutes or until tops of biscuits are golden brown. Makes 6 biscuits.
WHILE THE BISCUITS ARE BAKING...
Brown sausage in frying pan (preferably cast iron) over medium-high heat. Remove sausage (leave grease from sausage) and slowly whisk in flour, scraping up the brown bits from the bottom of the pan; cook until bubbly. Slowly whisk in milk while incorporating the flour. Put sausage back into the pan and continue to stir flour, milk & sausage until desired consistency achieved, but be careful not to make it the consistency of glue! Add more milk if necessary. The mixture will become more firm after it has cooled.
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When the biscuits are cooked, split in half, place on plate and cover with sausage gravy mixture. For color, sprinkle fresh chopped parsley on top. Best served with a side of fruit, such as oranges.
MAKE THE BISCUITS:
Preheat oven to 350° F and line a baking sheet with parchment paper.
Combine flour, baking powder, salt and 1 TBSP. sugar in a large mixing bowl. Cut butter into 1/2 TBSP.-sized bits and add to the flour. Using your hands, work the butter into the flour until the butter is cut to the size of small peas.
Make a well in the center of the flour and pour in 3/4 cup of half and half. With your hands, stir just until the dough becomes sticky. Turn dough onto lightly floured surface and knead three times (do not over knead!) With a rolling pin, roll the dough to one inch thickness.
Dip a 2.5-inch diameter biscuit cutter in flour and cut the dough. DO NOT TWIST the cutter, just push straight down and lift. Scraps can be re-rolled and cut once. Any more than once and the dough will be tough.
Place the biscuits on the prepared sheet pan, leaving about 1/4 inch in-between each biscuit. With a pastry brush, brush the tops of the biscuits with the remaining half and half and sprinkle remaining granulated sugar over the tops of the biscuits. Bake for 20-23 minutes or until tops of biscuits are golden brown. Makes 6 biscuits.
WHILE THE BISCUITS ARE BAKING...
Brown sausage in frying pan (preferably cast iron) over medium-high heat. Remove sausage (leave grease from sausage) and slowly whisk in flour, scraping up the brown bits from the bottom of the pan; cook until bubbly. Slowly whisk in milk while incorporating the flour. Put sausage back into the pan and continue to stir flour, milk & sausage until desired consistency achieved, but be careful not to make it the consistency of glue! Add more milk if necessary. The mixture will become more firm after it has cooled.
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When the biscuits are cooked, split in half, place on plate and cover with sausage gravy mixture. For color, sprinkle fresh chopped parsley on top. Best served with a side of fruit, such as oranges.
