4.7 – 6 reviews • Main Dish
| Level: |
Easy |
| Total: |
45 min |
| Active: |
40 min |
| Yield: |
2 dozen biscuits |
Ingredients
- 1 pound 6 ounces cake flour
- 1 pound 6 ounces high-gluten flour
- 10 ounces vegetable shortening
- 5 ounces sugar
- 2 1/2 ounces baking powder
- Pinch salt
- 1 quart buttermilk
- Biscuit Gravy, recipe follows
- 1 pound pork breakfast sausage, meat removed from casings
- 2 tablespoons butter
- 4 ounces high-gluten flour
- 2 quarts plus 1 cup whole milk
- 1 ounce chicken base, preferably R. L. Schreiber
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 350 degrees F.
- Combine cake flour and high-gluten flour in bowl of a stand mixer. Add vegetable shortening, sugar, baking powder and salt. Slowly add buttermilk and mix on low speed with a dough hook for 2 minutes.
- Portion out 2 dozen 4-ounce biscuits. Bake until golden brown, 25 to 30 minutes. Serve hot and fresh with Gravy or as a side.
- Cook breakfast sausage in a large braising pan over medium heat, stirring constantly, until fully cooked, approximately 15 minutes.
- Add butter and let melt. Add flour and cook, stirring slowly, to make a roux. Add milk and cook, continuously whisking, to thicken the gravy. Add chicken base, thyme and pepper and cook, whisking, until gravy thickens, 4 to 5 minutes. Serve as a side or over biscuits.
Nutrition Facts
| Serving Size |
1 of 24 servings |
| Calories |
477 |
| Total Fat |
21 g |
| Saturated Fat |
4 g |
| Carbohydrates |
57 g |
| Dietary Fiber |
2 g |
| Sugar |
18 g |
| Protein |
13 g |
| Cholesterol |
27 mg |
| Sodium |
653 mg |