Scallion biscuits with sausage and gravy

Yield: 4 servings

Measure Ingredient
1 pounds All-purpose flour; plus
6 ounces All-purpose flour
½ ounce Salt
1½ ounce Baking powder
4 ounces Sugar
¾ quart Heavy cream
⅓ cup Finely-sliced scallions
\N \N === FOR THE GRAVY ===
4 \N Pieces favorite sausage; (links or patties)
1 tablespoon Peanut oil
½ \N Spanish onion; cut small dice
¼ cup All-purpose flour
½ cup Water -; (to 3/4 cups)
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
\N \N Red pepper flakes; to taste

For the biscuits: Preheat oven to 375 degrees. Combine all dry ingredients in the bowl of a mixer. On medium speed add heavy cream and scallions, mix just until it pulls together, not wet. On a lightly floured work surface roll out ¼-inch thick. Cut 3-inch rounds and place on baking sheet lined with parchment paper, bake for 8 minutes. Cool. (Yields about 24 biscuits) For the gravy: In a saute pan over medium heat cook the sausage in the peanut oil. Remove from pan when thoroughly cooked. In sausage drippings saute onions until translucent and tender sprinkle with the flour and stir with wooden spoon for 2 to 3 minutes. Add water and stir to combine and eliminate any lumps. Bring to a boil. Add salt, pepper and red pepper flakes to taste. Reduce to a simmer until desired flavor develops. To assemble: Slice biscuits in half lengthwise. Layer sausage on bottom slice, spoon gravy over top of sausage and place lid on. Serve with your favorite eggs. This recipe yields 4 sausage and gravy biscuit servings.

Source: "CHEF DU JOUR - (Show # DJ-9398) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - joecomiskey@..." Yield: "24 biscuits" Recipe by: Deborah Stanton

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