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White Sausage Gravy
From Food Network Kitchens

Ingredients
One 12-ounce tube bulk pork sausage
2 tablespoons all-purpose flour
2 cups milk
Freshly ground black pepper, to taste
Baking Powder Biscuits, recipe follows

Directions
Heat a large cast-iron skillet over medium-high heat. Add the sausage,
break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked
through, about 7 minutes.
Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet.
Whisk the flour into the fat and cook, stirring, for about 1 minute. While whisking, pour the milk
into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. Stir
in the sausage and season with pepper. Split the biscuits in half and divide them among plates. Top
each biscuit with some of the gravy and serve immediately.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 


Ingredients
Baking Powder Biscuits
Biscuits:
2 cups all-purpose flour (about 8 ounces), plus more for dusting
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon fine salt
7 tablespoons cold unsalted butter, sliced
3/4 cup milk
Glaze:
1 tablespoon heavy cream
1 tablespoon unsalted butter, melted

Directions
To make the biscuits: Place a rack in the center of the oven and preheat
to 450 degrees F. Line a baking sheet with two layers of parchment paper. Set aside.
In a large bowl, whisk together the flour, baking powder, sugar, and salt. Rub 2 tablespoons of the

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

butter into the flour with your fingertips until completely absorbed. Work the remaining butter into
the flour until it is in even pieces about the size of a pea. Gently stir the milk into the flour
mixture to make a loose dough.
Lightly dust a clean work surface with flour and turn the dough out onto it. Pat the dough into a
1/2-inch thick rectangle. Fold the dough in thirds like a business letter. (For a flakier biscuit
repeat the folding a second time.) Pat the dough into a 5 by 8-inch rectangle about 3/4-inch thick.
Use a 2- to 3-inch round cutter to make 6 biscuits, and transfer them to the prepared baking sheet.
Press together the scraps of dough and cut 2 more biscuits.
To make the glaze: Mix the cream and melted butter together in a small bowl. Lightly brush the tops
of the biscuits with the glaze. Bake until lightly browned, about 15 minutes. Cool on a rack for 5
minutes before serving.
Yield: 8 biscuits
Copyright 2001 Television Food Network, G.P. All rights reserved

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Copyright 2006 Television Food Network, G.P., All Rights Reserved