Prep time: 10 min
Ready in: 40 min
Serves: 8- 10
Ingredients:
BISCUITS:
3 c. flour
2 T. baking powder
1/8 tsp. cayenne powder
2 T. baking powder
1/8 tsp. cayenne powder
1/4 tsp. chili powder
1/2 tsp. garlic powder
1/8 tsp. salt
3/4 c. unsalted butter- cut into pieces, kept cold/ refrigerated
1 3/4 c. milk
1/2 tsp. garlic powder
1/8 tsp. salt
3/4 c. unsalted butter- cut into pieces, kept cold/ refrigerated
1 3/4 c. milk
3/4 c. cheddar cheese- shredded
1/4 c. chives- finely chopped
Melted butter (optional- for brushing)
Coarse salt (optional- for garnish)
GRAVY:
1/2 lb. breakfast sausage
3 T. flour
1 1/2- 2 c. milk (more to taste)
1/4 tsp. seasoned salt
1/2 tsp. pepper (more to taste)
Directions:
- Pre-heat oven to 400
- Place 3 c. flour, baking powder, cayenne pepper, chili powder, garlic powder, and salt into a food processor and pulse a few times to combine
- Add cold butter and pulse until dry ingredients and butter are mostly combined
- Drizzle in milk and pulse just until dough comes together
- Do not over mix
- Drop tablespoonfuls of dough onto baking trays and bake until golden brown, 8- 10 min
- If desired, brush with melted butter and/ or sprinkle with coarse salt after you remove from oven
- Keep biscuits warm
- While baking biscuits, with your fingers, tear small pieces of sausage and add in a single layer to a large, heavy skillet
- Brown sausage over medium-high heat until no longer pink
- Reduce heat to medium-low
- Sprinkle half of gravy flour and stir so that sausage soaks it all up, then add remaining flour gradually
- Stir and cook for 1- 2 more min
- Pour in milk, stirring constantly
- Cook gravy, stirring frequently, until it thickens, 10- 12 min
- Sprinkle in seasoned salt and pepper and continue cooking until very thick
- If it gets too thick too soon, add another 1/4 c. milk, or more if needed.
- Taste and adjust the seasoning
- Arrange warm biscuits on a platter, pour gravy into a bowl for dipping, and serve immediately
*Meredith found the recipe here
- Pre-heat oven to 400
- Place 3 c. flour, baking powder, cayenne pepper, chili powder, garlic powder, and salt into a food processor and pulse a few times to combine
- Add cold butter and pulse until dry ingredients and butter are mostly combined
- Drizzle in milk and pulse just until dough comes together
- Do not over mix
- Drop tablespoonfuls of dough onto baking trays and bake until golden brown, 8- 10 min
- If desired, brush with melted butter and/ or sprinkle with coarse salt after you remove from oven
- Keep biscuits warm
- While baking biscuits, with your fingers, tear small pieces of sausage and add in a single layer to a large, heavy skillet
- Brown sausage over medium-high heat until no longer pink
- Reduce heat to medium-low
- Sprinkle half of gravy flour and stir so that sausage soaks it all up, then add remaining flour gradually
- Stir and cook for 1- 2 more min
- Pour in milk, stirring constantly
- Cook gravy, stirring frequently, until it thickens, 10- 12 min
- Sprinkle in seasoned salt and pepper and continue cooking until very thick
- If it gets too thick too soon, add another 1/4 c. milk, or more if needed.
- Taste and adjust the seasoning
- Arrange warm biscuits on a platter, pour gravy into a bowl for dipping, and serve immediately
*Meredith found the recipe here
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