BLACK PEPPER BISCUITS AND SAUSAGE GRAVY
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- For the biscuits: Preheat the oven to 450 degrees F.
- In a large bowl, sift together the flour, baking powder, salt and baking soda. With your fingers, work the butter into the flour until the mixture resembles large crumbs. Mix in the buttermilk, stirring just until a dough forms.
- Turn the dough out onto a lightly floured work surface and pat into a 1-inch-thick disk. Cut out 10 to 12 biscuits using a 2 1/2-inch cutter or a glass of equal size. Reuse the scraps.
- Arrange the biscuits on a parchment-lined baking sheet. Brush the tops with heavy cream and sprinkle with black pepper. Bake until golden brown and cooked through, 10 to 12 minutes.
- For the gravy: Heat a large skillet over medium heat. Add the sausage and cook until browned, breaking it up into small pieces, 10 to 12 minutes. Transfer the sausage to a bowl using a slotted spoon.
- Add the butter and flour to the skillet and cook, stirring, for about 1 minute. Pour in the milk, bring to a simmer, and cook until thickened, stirring and scraping the bottom of skillet constantly, about 5 minutes. Season with salt and pepper. Add the reserved sausage and mix until fully combined.
SAUSAGE SAGE BISCUITS
For an easy, savory breakfast treat, browned sausage and sage are folded into biscuit dough that's cut into squares. A generous grinding of black pepper in the mix and on top adds a bit of kick. The flaky biscuits are delicious on their own or stuffed with eggs: Scrambled, fried or poached are all great, but so is egg salad. If you'd like, you can garnish the biscuits with whole sage leaves. Simply brush the unbaked squares with a little melted butter, gently press on a sage leaf, and brush the leaf with a little more butter before baking.
Provided by Genevieve Ko
Categories dinner, quick breads, side dish
Time 1h
Yield 20 biscuits
Number Of Ingredients 10
Steps:
- Put the sausage in a large cast-iron or other heavy skillet. (If it's in links, squeeze it into the pan, and discard the casing.) Turn the heat to medium and cook, stirring and breaking the sausage into tiny bits, until browned and cooked through, about 8 minutes. If the sausage sticks to the pan, add 1/2 teaspoon neutral oil. Remove from the heat and cool to room temperature. You should have a scant 2 cups cooked sausage bits.
- Heat oven to 425 degrees. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt and pepper.
- Add the butter and toss to coat with the dry ingredients. Using your fingers or a pastry cutter, press and cut in the butter until coarse crumbs form with some peanut-size pieces remaining. Toss in the chopped sage and sausage until evenly coated. Add the buttermilk and mix with a fork until no dry bits remain and mixture forms a mass.
- Lightly flour a work surface and turn the dough out onto it. With lightly floured hands or rolling pin, pat or roll the dough into an 8-by-10-inch rectangle (about 1/2-inch thick). Using a sharp knife or bench scraper, cut the dough into 2-inch squares. Put on the prepared sheet, spacing 1 inch apart.
- If the dough has softened, refrigerate or freeze until stiff. Brush the tops of the dough squares with butter and press a sage leaf onto each. Grind pepper on top.
- Bake until well risen, and the edges are just beginning to brown, about 20 to 25 minutes.
- Cool on the pan on a rack for 5 minutes. Serve warm or room temperature, wrapped in a napkin to eat out of hand.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 10 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 242 milligrams, Sugar 1 gram, TransFat 0 grams
PEPPERY SAGE BISCUITS
Make and share this Peppery Sage Biscuits recipe from Food.com.
Provided by SusieQusie
Categories Breads
Time 22m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Blend flour, baking powder, salt, sage, cayenne and black pepper in food processor or large bowl.
- Add cold butter and pulse, or quickly blend with your fingertips, until mixture resembles coarse cornmeal.
- In a small bowl, whisk together milk and egg until blended. Add to flour mixture and process just until moist clumps begin to form. Do not overmix or you'll have "rubber" biscuits!
- Transfer dough to a floured surface and knead until it holds together, about 6 turns.
- Roll out or pat dough to 1/2" thickness. Using a floured 2" biscuit or cookie cutter, cut out biscuits. Reroll scraps and cut remaining biscuits.
- Transfer biscuits to a large nonstick baking sheet.
- Bake until golden brown, about 12 minutes.
Nutrition Facts : Calories 191.2, Fat 12.5, SaturatedFat 7.7, Cholesterol 49.5, Sodium 252, Carbohydrate 16.7, Fiber 0.7, Sugar 0.1, Protein 3.2
SAGE BISCUITS
Steps:
- Preheat the oven to 450 degrees. Sift together the flour, baking powder, baking soda and salt. Cut the cold butter into the flour until it resembles coarse meal. Stir in the sage. Stir in the buttermilk until the dry ingredients are just moistened.
- Lightly flour your hands and gather the dough into a ball. Lightly flour a work surface and place the dough on it. Using your hands, form the dough into a square about 1/2 inch thick and roughly 7 inches by 7 inches. Cut the dough into 9 squares and transfer them to a baking sheet. Brush the tops with the melted butter and bake until golden brown, 12 to 14 minutes. Serve warm.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 195 milligrams, Sugar 1 gram, TransFat 0 grams
BLACK PEPPER BISCUITS
Beautiful, easy to make biscuits. This is Bobby Flay's recipe that he presented on his "Throwdown" show. Posting here so I can keep up with the recipe.
Provided by Nana3063
Categories Breads
Time 40m
Yield 16 biscuits, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the over to 450 degrees F.
- Combine flour, baking powder, baking soda and salt in a large bowl. Using a pastry cutter, combine until ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and combine until the mixture just begins to come together.
- Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4 inch thick. Use a 3 inch round cutter to cut out the biscuits. Press together the scraps of dough, and repeat process. Place the biscuits on 2 baking sheets lined with parchment paper, brush the tops with cream and sprinkle with black pepper. Bake the biscuits for 12 to 15 minutes or until lightly golden brown. Remove from the oven and brush the tops with the melted butter.
Nutrition Facts : Calories 251.7, Fat 14.8, SaturatedFat 9.2, Cholesterol 41.6, Sodium 344, Carbohydrate 25.6, Fiber 0.9, Sugar 1.2, Protein 4.3
CHIVE AND BLACK PEPPER BISCUITS
Chives and freshly ground pepper add a surprising bite to these biscuits.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 55m
Yield Makes 2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Whisk together flour, chives, baking powder, sugar, baking soda, 1 teaspoon salt and 2 teaspoons pepper. Cut in butter with a pastry cutter or rub in with your fingers until mixture resembles coarse crumbs with a few large pieces remaining.
- Stir in buttermilk. Dough should be slightly sticky; do not overmix.
- Turn out dough onto a lightly floured surface, and pat into a 1 1/2-inch-thick round using floured fingers; do not overwork dough. Using a floured 2-inch cutter, cut out 24 biscuits.
- Transfer biscuits to a baking sheet, spacing 1 1/2 inches apart. Bake, rotating sheet halfway through, until golden and flecked with brown spots, 20 to 22 minutes. Transfer biscuits to a wire rack, and let cool.
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