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Cornmeal-Sage Biscuits and Sausage Gravy

1
Annacia *

By
@Annacia

This is an excellent version of an old countryside favorite. It includes make ahead instructions that could be helpful when you have friends and family gathered for holidays.

Rating:
★★★★★ 1 vote
Comments:
Serves:
12
Prep:
30 Min
Cook:
10 Min
Method:
Bake

Ingredients

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BISCUITS

2 2/3 c
all-purpose flour
1/3 c
cornmeal
1 Tbsp
sugar
3/4 tsp
cream of tartar
1/2 tsp
salt
2 Tbsp
finely chopped green onions (1 green onion)
1 tsp
finely snipped fresh sage or 1/4 teaspoon dried sage, crushed
3/4 c
butter
1 1/4 c
buttermilk (or sour milk)
1
recipe sausage gravy

SAUSAGE GRAVY

1 1/2 lb
bulk pork sausage
1 c
chopped onion (1 large)
1/4 c
all-purpose flour
3 c
milk
salt & fresh ground pepper
2 tsp
snipped fresh thyme (optional)

How to Make Cornmeal-Sage Biscuits and Sausage Gravy

Step-by-Step

  • 1BISCUITS
  • 2Preheat oven to 450 degrees F.
  • 3In a large bowl stir together flour, cornmeal, baking powder, sugar, cream of tartar, salt, the 2 tablespoons green onion, and the sage.

    Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

    Make a well in the center of the flour mixture.

    Add buttermilk all at once.

    Using a fork, stir just until moistened.
  • 4Turn dough out onto a lightly floured surface.

    Knead dough by folding and gently pressing it just until dough holds together.

    Pat or lightly roll dough until 3/4 inch thick.

    Cut dough with a floured 2 1/2-inch round cutter; reroll scraps as necessary.

    Dip cutter into flour between cuts
  • 5Place dough rounds 1 inch apart on an ungreased baking sheet.

    Bake for 12 to 14 minutes or until golden.

    Remove biscuits from baking sheet and cool slightly.
  • 6SAUSAGE GRAVY
  • 7In a very large skillet cook bulk pork sausage and chopped onion over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks.

    Do not drain.
  • 8Sprinkle all-purpose flour over meat mixture; stir into the meat mixture. Cook and stir over medium heat for 1 minute. While whisking, gradually add milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
  • 9Season with salt and pepper. Stir in snipped fresh thyme, if desired.

    Makes about 5 cups.
  • 10To Serve:
    Split biscuits and place on serving plates.

    Top with Sausage Gravy.

    If desired, top with additional green onions.
  • 11TO MAKE AHEAD
  • 12Prepare biscuits as directed; cool completely. Place biscuits in a resealable plastic freezer bag; seal, label, and freeze for up to 2 months.
  • 13Prepare sausage gravy as directed.
    Place in an airtight container; seal and chill for up to 48 hours.
  • 14To serve, thaw biscuits at room temperature (allow about 2 hours).

    If desired, preheat oven to 350 degrees F and place biscuits on a baking sheet. Bake for 10 minutes.

    In a medium saucepan reheat sausage gravy over medium-low heat for 10 to 15 minutes or until heated through.

    If necessary, stir in additional milk to make desired consistency.

Printable Recipe Card

About Cornmeal-Sage Biscuits and Sausage Gravy

Main Ingredient: Pork
Regional Style: American
Dietary Needs: Soy Free




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