For the biscuits:
8 oz heavy cream, 225 grams
1 1/4 cups flour, 170 grams
2 tsps baking powder, 9 grams
1/8 tsp baking soda, 1 gram
2 tsps sugar, 10 grams
1 tsp kosher salt, 7 grams
Melted butter, optional, for brushing the biscuits
Preheat your oven to 400 f. Add everything besides your cream to a large bowl and mix to combine*, then add in your cream and mix with a wooden spoon until it’s almost a single mass.
Turn out onto a floured work surface and press into a rectangle, then fold** both sides in towards the middle; repeat folding twice more. Roll out your folded dough until about half an inch thick.
Cut your biscuits using a 2-inch*** biscuit cutter, then place on a baking sheet and bake for 10-15 minutes or until golden brown. If you’re brushing them with butter, brush them before going in the oven and once they’re done.
For the gravy:
1 lb ground breakfast sausage, 453 grams
1/4 cup flour, 35 grams
1/2 tsp black pepper, 1 gram
2 cups whole milk, 449 grams
salt, to taste
In a large pan set over medium heat, cook your sausage until browned, then add in your flour and cook for about 2 minutes.
Add in your remaining ingredients and cook, stirring frequently, until it’s as thick as you want, then taste for salt and serve.
Notes
* Since you’re using the wooden spoon anyway, I recommend just mixing it with that. Won’t be as consistent as a whisk or a sifter, but it’ll work and you’ll be left with fewer dishes.
** If the dough is sticking, make sure your surface is very well-floured, and be sure to flour the top of the dough as well. I also recommend a bench scraper for doing the folding if you happen to have one.
*** The exact size isn’t too big of a deal, but you will have to change the cooking time if you make them smaller (less time) or bigger (more time). Also keep in mind that these biscuits aren’t meant to be vertically impressive. They do rise, but not much. Larger ones might rise a bit more, but I recommend just enjoying them for what they are instead of chasing that towering biscuit dream.
Comentarios