Chef Lisa Schroeder from Mother's Bistro & Bar in Portland, OR makes these tangy biscuits with heavy whipping cream and extra butter on top, but we found them to be plenty rich made with half-and-half and a little less butter. Schroeder also likes to toast the biscuits in a frying pan before topping with gravy for the perfect breakfast meal.
2 cups self-rising flour*
1/2 teaspoon kosher salt
2 tablespoons sugar
1/4 cup cold butter, plus 2 tbsp. melted
3/4 cup buttermilk
3/4 cup half-and-half or whipping cream
About 1 cup all-purpose flour
3/4 pound bulk pork sausage
1 1/2 cups half-and-half or whipping cream
1 1/2 cups whole milk
3/4 teaspoon powdered garlic
3/4 teaspoon powdered onion
3/4 teaspoon freshly ground black pepper
2 teaspoons minced fresh thyme leaves, plus more for sprinkling
1/4 to 1/2 tsp. cayenne
About 1/2 tsp. kosher salt
3 tablespoons butter
How to Make It
Make biscuits: Preheat oven to 450°. In a large bowl, whisk together self-rising flour, salt, and sugar. Cut cold butter into small cubes and, using a pastry blender, cut butter into flour mixture until pieces are the size of peas. Stir in buttermilk and half-and-half just until incorporated.
Put all-purpose flour in a shallow bowl or pie dish. Using an ice cream scoop or measuring cup, scoop 1/8 of dough and drop it into flour, tossing lightly to coat and shaking off excess. Put dough in an 8-in. cake pan. Repeat with remaining dough (biscuits will touch in pan). Reserve 1/4 cup remaining all-purpose flour.
Bake biscuits until deep golden brown and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool 10 minutes. Brush with 2 tbsp. melted butter.
Make gravy: Put sausage in a medium saucepan over medium heat. Cook until lightly browned, 5 to 6 minutes, breaking it into small pieces with a wooden spoon. Transfer sausage to a plate with a slotted spoon, reserving any drippings.
Meanwhile, in another medium saucepan over medium-low heat, warm half-and-half, milk, powdered garlic and onion, pepper, thyme, cayenne, and 1/2 tsp. salt.
Add butter to sausage drippings and let melt. Add 1/4 cup reserved flour and whisk until golden, 1 to 2 minutes. Gradually add warm milk mixture, whisking, until simmering. Stir in sausage and season to taste with salt. (For thicker gravy, simmer longer; for thinner gravy, add more milk.)
Halve biscuits and put on 8 plates. Top with gravy; sprinkle with thyme.
*You can substitute 2 cups all-purpose flour mixed with 3 tsp. baking powder and 1 tsp. kosher salt.
Note: Nutritional analysis is per biscuit made with half-and-half and 1/2 cup gravy.
PER BISCUIT MADE WITH HEAVY CREAM AND 1/2 CUP GRAVY: 728 Cal., 70% (513 Cal.) from fat; 13 g protein; 57 g fat (31 g sat.); 41 g carbo (2 g fiber); 1,031 mg sodium; 163 mg chol.
These are the best biscuits I have made, they turn got great every time and I have made them a lot. They are suppose to be a little wet so that when you roll them in the flour it sticks to them better. This is the only biscuits I make anymore. My family love when I make these.:)
There is way too much liquid for 2 cups of flour; what a mess. For my taste, this recipe has too much sugar as well. The gravy is too savory for a breakfast meal but would do for supper. The biscuit flavor is very good and the end product is feather-light.
Best tasting gravy I've ever had. Both my husband and I thought the Thyme was a little too much. Next time I'll half the Thyme, and then it will be perfect. We will use this recipe for years to come.
If in Los Angeles, buy the frozen biscuits from Surfas. They are hand made there in the store and then frozen for sale. They are amazing, easy and great with this gravy recipe.
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