2 cups flour, plus more for dusting (Hominy Grill recommends White Lily brand)
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
3 tablespoons unsalted butter
3 tablespoons shortening
3/4 cup buttermilk
2 tablespoons heavy cream
1 tablespoon butter
1/2 pound loose pork breakfast sausage
1/3 cup diced yellow onions
1/4 cup diced bell peppers
1/4 cup flour
2 1/2 cups hot chicken stock
3/4 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper
How to Make It
Prepare the biscuits: Preheat oven to 450°F. In a large bowl, sift together the flour, baking powder, sugar, and salt. With a pastry blender or your fingertips, cut the butter and shortening into the dry ingredients until fats are coated with flours and are the size of peas. Add the buttermilk, and mix gently until ingredients are just moistened. Turn the mixture out onto a floured surface and knead lightly, about 10 times, until the dough just comes together.
With lightly floured hands, pat the dough into a 1-inch-thick circle. Cut biscuits with a floured 2-inch biscuit cutter. Gently re-form the remaining dough into a 1-inch-thick piece, and cut. Discard remaining dough. Place biscuits on baking sheet, just barely touching each other. Brush tops with heavy cream. Bake until lightly golden brown, 15 to 17 minutes.
Meanwhile, prepare the gravy: Heat a large skillet over medium heat. Add the butter to melt, then sausage. Break apart the sausage into a single layer, and cook until no longer pink and it starts to brown, about 6 minutes. Add the onions and peppers, and cook until the onions are translucent, about 5 minutes.
Reduce heat to low. Sprinkle the flour over the sausage, and cook, stirring occasionally, for 3 minutes. Slowly add the hot chicken stock; increase heat to medium, and bring to a simmer. Cook 5 minutes. Stir in heavy cream, and cook until warmed through, about 3 minutes. (Do not boil.) Season with the salt and pepper.
Split warm biscuits in half, and top with sausage gravy. Serve with Tabasco, if desired.
How to Celebrate Anything by Jenny Rosenstrach. Copyright 2016 by Jenny Rosenstrach. Reprinted by arrangement with Ballantine Books, an imprint of Random House, a division of Penguin Random House LLC. All rights reserved.