Ingrédients pour Cornmeal Sage Biscuits And Sausage Gravy
- All Purpose Flour
- 1/2 cup cornmeal
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon salt
- Green Onions
- Fresh Sage
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1 cup buttermilk
- Sausage Gravy
- 2 tablespoons chopped green onion
- 1 lb bulk pork sausage
- Onion
- 3 cups milk
- Salt & Fresh Ground Pepper
- 1 teaspoon fresh thyme, snipped (optional)
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Comment préparer Cornmeal Sage Biscuits And Sausage Gravy
- Preheat oven to 450°F (232°C).
- In a large bowl, whisk together flour, cornmeal, baking powder, sugar, cream of tartar, salt, green onions, and sage.
- Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Make a well in the center of the dry ingredients.
- Add buttermilk all at once and gently stir with a fork just until moistened. Do not overmix.
- Turn dough out onto a lightly floured surface and knead gently just until the dough comes together.
- Pat or lightly roll the dough to 3/4 inch thickness.
- Use a 2 1/2-inch floured biscuit cutter to cut out biscuits. Reroll scraps as needed.
- Place biscuits 1 inch apart on an ungreased baking sheet.
- Bake for 12-14 minutes, or until golden brown.
- Remove biscuits from baking sheet and cool slightly.
- While biscuits bake, prepare the sausage gravy:
- In a large skillet, cook sausage and onion over medium-high heat until browned and onion is tender, breaking up the meat with a spoon.
- Do not drain the grease.
- Sprinkle flour over the meat mixture and stir to combine. Cook and stir for 1 minute.
- Gradually whisk in milk until thickened and bubbly. Cook and stir for 1 minute more.
- Season with salt, pepper, and thyme (if using).
- To serve, split biscuits and top with sausage gravy. Garnish with extra green onions, if desired.
- **Make-Ahead Instructions:**
- Prepare biscuits as directed, cool completely, and freeze in a resealable bag for up to 2 months.
- Prepare sausage gravy as directed and chill in an airtight container for up to 48 hours.
- To serve frozen biscuits, thaw at room temperature or bake at 350°F (177°C) for 10 minutes.
- Reheat sausage gravy in a saucepan over medium-low heat for 10-15 minutes, adding milk if needed to adjust consistency.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
11g
Fat
66g
Carbs
10g
