Scallion Biscuits With Sausage And Gravy Recipes

SAUSAGE GRAVY AND BISCUITS

Steps:

• Brown sausage in a large saucepan. Use a paper towel to blot out most of the grease from the pan.
• Add flour, butter, and half & half. Cook on medium-low, stirring often, for several minutes until thickened.
• Add thyme, rosemary, red pepper flakes and black pepper.
• Serve over warm biscuits.

SCALLION BISCUITS WITH LAP CHEONG GRAVY.

Steps:

• Preheat oven to 425 degrees. To make the biscuits: Remove butter from freezer and let thaw briefly. Whisk together the flour, baking powder, salt, and scallions in a large bowl. Using the largest holes on a box grater, grate the butter into the flour mixture. Use your fingers to mix the butter into the flour until all pieces are coated and no lumps larger than peas remain.
• In a small bowl or liquid measuring cup, whisk together Greek yogurt and milk. Pour into the flour-butter mixture and use a wooden spoon or rubber spatula to stir just until a dough comes together.
• Turn the dough gently out onto a well-floured surface. Use your fingers and palms to gently pat the dough into a rectangle about the size of a piece of paper (8×11") and 1/2-inch thick. Fold into thirds, letter-style, then use the pads of your fingers and palms to gently pat the dough to about 1/2-inch flat. Fold again and pat again. Finally, fold one more time and pat gently to a 1-inch thickness. Optionally, you can scatter extra scallions across the dough every time you fold.
• Using a floured biscuit cutter, cut rounds from the biscuits (do not twist the cutter when you remove the rounds, which may inhibit rising). Gather the scraps and gently pile them into a 1-inch mass again, and cut again until you've used up all the dough.
• Place the rounds, sides gently touching, in a cast-iron skillet or on a baking sheet. Brush with sesame oil and bake for 12-15 minutes, or until golden-brown on top.
• Dice the lap cheong sausage and add it to a skillet (no oil necessary) over medium-low heat. Cook, stirring occasionally, until a generous amount of fat renders and the sausage develops crisp bits.
• Turn the heat down to low and sprinkle the flour over the sausage, stirring continuously, until flour dissolves into the fat and forms a roux. Aim to add about as much flour as there is rendered grease in the pan, and stop adding flour before the mixture becomes a paste - it should be thick but not dry. Continue to cook for about 2-3 minutes, or until the roux turns slightly darker.
• Pour the milk in a slow stream over the sausage and roux, stirring as you go, until incorporated. Continue to cook, stirring often, until gravy thickens to your desired consistency. The gravy should ideally simmer for at least 5-6 minutes after you've added the milk before it thickens. If it becomes too thick before that point, add another 1/4 cup milk. Season with salt and a very generous amount of black pepper (I used at least 1/2 tsp).
• Once the biscuits are done, split them open (or crumble into large pieces) and serve with plenty of gravy!

"BISCUITS AND GRAVY" - ORANGE-GINGER BISCUITS WITH SCALLION-PORK SAUSAGE GRAVY, SESAME MUSTARD GREENS AND SOY-GLAZED BACON

Steps:

• Preheat the oven to 425 degrees F. Line 2 sheet pans with silicone baking mats.
• For the bacon: Combine the orange juice, vinegar, soy sauce, brown sugar, star anise and allspice in a small saucepan over medium-high heat and reduce by half. In the meantime,
• spread the bacon strips onto 1 prepared sheet pan in a single layer. Bake until crispy, 10 to 15 minutes. Pour the glaze over the bacon and cook another 10 minutes.
• For the biscuits: In a food processor, combine the flour, sugar, salt, baking powder and butter. Pulse 2 to 3 times until the butter is roughly incorporated. Set aside.
• Combine the buttermilk, egg, ginger and orange zest. Mix the wet and dry ingredients until just combined. Dump onto a floured surface and pat down into a square, about 1 inch high. Cut into desired shapes and place the other prepared sheet pan. Brush the top of each biscuit with buttermilk. Bake until the biscuits are a light golden brown, 8 to 10 minutes.
• While the biscuits are cooking, start the gravy. Remove the casings from the sausage links. Heat a skillet over medium-high heat and saute the sausage, breaking it up in the pan until fully cooked.
• In the meantime, in a saucepan, melt the butter over low heat. When melted, vigorously whisk in the flour. Continue to whisk the roux on medium heat for about 3 minutes. Add 2 cups chicken stock to the roux. Continue whisking until shimmering. If the gravy is too thick, add more stock until it reaches the desired consistency. Once at the desired consistency, add the sesame oil and chopped scallions. Add the sausage and season with salt and pepper. Hold warm over low heat.
• For the mustard greens: In a large saute pan, heat the sesame oil and butter. When the butter is melted and foamy, add the mustard greens. Cook on high heat until tender and the greens begin to crisp, 7 to 8 minutes. Season with salt and pepper.
• To serve, split open a biscuit, top with the gravy, follow with the mustard greens and garnish with a slice of the soy-glazed bacon.

QUICK SCALLION BISCUITS

Steps:

• Preheat the oven to 400 degrees F.
• Combine the milk, zest and lemon juice in a tall glass. Refrigerate and allow to curdle for 10 to 15 minutes, until thick. Sift together the flour, a generous pinch of salt, and baking soda into a medium bowl. Using your fingers gently mix in the butter until an even, but grainy texture is reached, being careful not to melt the butter as you work. Add the soured milk and scallions and stir until the dough comes together. (Dough will be sticky.) Gather the dough into a ball, and refrigerate 15 to 20 minutes, until chilled.
• Transfer the dough to a floured surface and knead 3 to 4 times until the dough is smooth. For fluffy biscuits do not over knead the dough! Roll out the dough to about 3/4-inch thickness. Cut with a 3-inch pastry ring or the top of a glass. Arrange the biscuits on a parchment-lined sheet pan. Allow the biscuits to slightly touch and gently adhere when baked. Bake until biscuits are golden, about 15 minutes. Remove from the oven and transfer to a bread basket or bowl and serve.

BISCUITS AND GRAVY

Steps:

• For the biscuits: Preheat the oven to 425 degrees F.
• Combine the flour, baking powder, sugar, salt and baking soda in a large bowl. Add the shortening and work it into the flour using your fingertips until the mixture resembles coarse cornmeal.
• Grate the butter using the large holes on a box grater and add it into the flour mixture. Toss and pinch quickly with your fingers until all the butter pieces are well-coated in flour mixture, about 30 seconds. Add the buttermilk and mix together to form a sticky dough. Careful to not overmix.
• Using your fingertips, spread 2 tablespoons of butter across your work surface. Sprinkle a light layer of flour on top of the butter to prevent the biscuits from sticking. Turn the dough out onto the work surface and lightly flour your hands. Pat and form the dough into a 1/2-inch rectangle. Fold the dough into thirds like a letter and turn. Repeat this process, forming into a rectangle, patting to 1/2-inch thick and folding into thirds two more times.
• Lightly flour a 2 1/4-inch round cutter. Cut out the biscuits, rolling and cutting scraps until all the dough is used. Transfer the biscuits to a sheet tray lined with parchment paper. Refrigerate, uncovered, until cold, about 15 minutes.
• Bake the chilled dough until the tops are golden brown and lightly crisped, 8 to 10 minutes. Let the biscuits cool on the pan for 5 minutes before removing.
• For the gravy: Heat a large skillet over medium-high heat. Add the bacon and sauté until crispy, 4 to 5 minutes. Use a slotted spoon to remove the bacon pieces, leaving the fat in the pan. Add the ground pork, ground fennel, garlic powder, smoked paprika and chile flakes to the pan and cook until the meat is browned and no more pink remains, 3 to 4 minutes. Add the flour to the pan and whisk until the flour is incorporated with the bacon fat to make a roux. Add the milk and sage, continuing to whisk making sure there are no clumps. Continue to stir until the mixture is thickened, 2 to 3 minutes. You can add a little more milk to thin it out if needed. Stir in the parsley and three-quarters of the reserved bacon (leaving some for garnish) and season with salt and pepper to taste.
• For the over-easy eggs: Heat a large sauté pan to medium-high heat and add 1 teaspoon of the canola oil. Crack 2 of the eggs into the pan. Allow the eggs to cook until the whites of the egg are no longer translucent but turn white and the edges begin to solidify. Using a spatula remove the eggs from the pan. Using a paper towel, wipe out the pan and repeat the process with the remaining 1 teaspoon of oil and 2 eggs.
• To serve, split a biscuit in half and smother with the gravy. Top with an over-easy egg and garnish with scallion and the remaining crispy bacon.

EASY SAUSAGE GRAVY AND BISCUITS

Steps:

• Bake biscuits according to package directions.
• Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
• Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.