Extra Crispy doesn't take the term "best" lightly. When we say it, we mean it, and in the case of Kelly Fields's biscuits and sausage gravy, we say it with our mouths full and our hearts full of joy. As co-founder of Willa Jean in New Orleans, Fields developed a breakfast, lunch, dinner, and late-night menu (and bakery counter) that features an entire "Build a Biscuit" section, complete with toppings like pimento cheese, blue crab with hollandaise and fried egg, and the mightiest, meatiest of all: sausage gravy.
Fields's biscuit technique may be a bit unorthodox—she folds and re-folds the dough into a book shape to create plenty of laminated layers, then cuts them into squares—but the result is an almost impossibly tall, crunchy exterior that gives way to a fluffy, flavorful center. Eat them straight from the pan, bake and freeze them, or even save the dough in the fridge for a few days in case your favorite singer pops by. (Just watch the video.)
If gravy is too thick, thin it out with milk. Make sure milk and gravy are both hot.
If gravy is too thin, melt 4 ounces of butter, stir in 4 ounces of flour, and cook for 5 minutes (until flour taste is gone). Slowly add into hot gravy. Cook for 5 minutes or until gravy thickens (you may or may not use all of the roux).
2 cups caputo flour (cake flour works too)
5 tablespoons butter, grated through a cheese grater and chilled
2 tablespoons baking powder
2 teaspoons sugar
1 teaspoon salt
1 cup buttermilk
32 ounces pork sausage
1 cup all-purpose flour
9 cups milk
2 tablespoon salt
1 tablespoon pepper
1 tablespoon red crushed red pepper
1 tablespoon Tabasco sauce
How to Make It
Preheat oven to 365°F.
Cook sausage in a large skillet over medium heat, stirring until pork is no longer pink.