ALL RECIPES
Biscuits-Buttermilk-&-sausage gravy
Biscuits-Buttermilk-&-sausage gravy
Ingredients:
For buttermilk cookies:
- one1/2 cups all-purpose flour (three hundred seventy five ml)
- one cup quick oats (two hundred fifty mL)
- one t of baking-powder (fifteen ml)
- half t baking-soda (2.5 ml)
- one teaspoon of white sugar (five ml)
- half teaspoon of salt (2.5 ml)
- six tablespoons cold butter, cut into cubes (ninety ml)
- one cup buttermilk (two hundred fifty ml)
For the sauce:
- twelve oz turkey sausages
- one tsp canola oil optional (fifteen ml)
- 1/3 c oat flour (seventy five ml)
- half tsp of salt (2.5 ml)
- a quarter teaspoon freshly ground black pepper (one ml)
- a quarter tsp dried thyme (one ml)
- three c cold milk (seven hundred fifty ml)
Methods
For biscuits:
Preheat the oven to four hundred fifty °F (230°C) degrees.
In a mix bowl, whisk flour, oats, baking powder, baking soda, sugar / salt.
Cut in the butter, using a pastry blender or two knives, until the pieces of butter are about the size of a pea.
Adding buttermilk, stirring, to mix comes together.
board your work surface with flour, un-mold dough also knead for just six round. That's it - don't overwork your dough.
Shapping dough rectangle 3/6 inch thick.
Cutting to eight squares with sharp knife.
Placing on sheet.baking lined with paper-parchement, brushing top with buttermilk (if want) and bake for ten to twelve minutes or until golden brown. Serve with sausage sauce.
For the sauce:
Crumble the sausages to a nonstick skillet over medium-high heat.
Cooking, stir frequently, to brown & no longer pink.
If there is little fat in the pan, add one tablespoon of canola oil. Whisk together oatmeal, salt, pepper and thyme, cook until oil is absorbed. Do not brown.
Gradually stir in the milk, bring to a boil and cook, stirring, until the sauce thickens.
Serve immediately over warm, split cookies.
Enjoy !
