Biscuits and Sage Sausage Gravy
Sausage gravy is my favorite gravy to make. Why? Because it's so easy, doesn't require roasting an entire bird, and it tastes amazing. Brown butter and sage don't hurt either. I'm just going to float this idea: The day after Thanksgiving, make breakfast sandwiches with biscuits, turkey, sausage gravy, and an egg. You're welcome.
1 pound pork breakfast sausage, casing removed
1 tablespoon finely chopped sage
2 tablespoons of butter, browned
1/4 cup all-purpose flour
2 cups milk (2 percent or whole)
salt and pepper to taste
three-ingredient biscuits, for serving (recipe below)
Heat a large skillet over medium. Add the sausage and break into chunks with a wooden spoon. Cook until the meat is browned all the way through. Add the sage, browned butter, and flour and cook until the flour is dissolved, about one minute. Stir in the milk a little at a time, whisking in between pours. Cook, whisking frequently, until the gravy is very thick and bubbly (you can add more milk later if you need to thin). Season with salt and lots of freshly ground black pepper. Serve with hot biscuits.
Ingredients for three-ingredient biscuits
NOTE: The key to fluffy, light biscuits is ice-cold ingredients, so make sure your butter and buttermilk are thoroughly chilled, and that you're working lightly and quickly. If you need to pause the process, pop the ingredients in the fridge to keep them cold.
4 ounces cold butter, chopped into small, 1/2-inch cubes
2 1/4 cups self-rising soft-wheat flour, sifted, plus more for the counter
1 cup buttermilk, plus more for glazing biscuits
Scatter the butter over the flour in a large bowl. Cut the butter into flour with a pastry blender (or using your fingertips) until crumbly and mixture resembles small peas. Add the buttermilk, stirring just until dry ingredients are moistened and coming together into a ball of dough.
Turn the dough out onto a lightly floured surface; knead 3 or 4 times to form it into a ball. With floured hands, press the dough into a 3/4-inch-thick rectangle and fold dough over onto itself in three sections, like you would a letter. Pat down the dough to 3/4-inch-thick, and repeat this entire process two more times. This is creating the fluffy layers that will puff and add lift as the biscuits bake.
Press the dough to a scant 1/2-inch-thick (so about half as thin as when you bake regular biscuits), and cut with a two-inch round cookie cutter, or with a juice glass dipped in flour. Place the rounds on a baking sheet lined with parchment paper or a silicon pad, and then pat the dough to one-inch-thick and cut again. Repeat until you use all of the dough up.
Or you can press the dough into a buttered baking dish, and serve that way (as pictured).
Glaze the rounds with a little buttermilk and place in the center of the oven. Bake for about 15 minutes or until lightly browned on top. If baking in a baking dish, bake for 25 minutes. Place on a cooling rack to cool.