Tackling brunch staples. Gravy based on Alton Brown's. Biscuits, straight from Smitten Kitchen.
For the gravy:
1/2 lb Maple chicken breakfast sausage
1/2 cup flour
1 cup +/- milk
1 cup +/- half & half
Salt and pepper
- Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off most of fat.
- Whisk flour into the fat and cook over low heat for 5 minutes.
- Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.)
2 1/4 C A-P flour
2 tsp sugar
1 T baking powder
3/4 tsp salt
3/4 tsp baking soda
9 T (125 grams) chilled unsalted butter, cut into small chunks
3/4 cup (175 ml) buttermilk
Make the biscuits:
- Pulse dry ingredients in a food processor to combine.
- Add chilled butter pieces. Pulse to work in, until mixture resembles coarse meal.
- Add buttermilk, and pulse until large clumps form.
- Remove dough from processor and work with hands until dough holds together.
- Roll out to 1/2" thick. Cut into rounds using a cookie cutter, or cut with knife.
- Transfer dough pieces to a floured cookie sheet, placing 2" apart.
- Bake 400F for 12-15 minutes, or until golden.
Assembly: Fry 2 eggs. Spoon gravy into bowl. Top with biscuit. Plate egg on side.
