soured cream Biscuits With Sausage Gravy

Ingredients for soured cream Biscuits With Sausage Gravy

• 2 cucharaditas de polvo de hornear

• 1 cucharadita de sal kosher

• 250g plain flour, plus more

• 60g (1 stick) chilled unsalted butter, cut into pieces

• más

• 2 tablespoons , melted

• 120ml de crema agria

• 120ml de leche entera

• 230g breakfast sausage links, chopped

• 2 cucharadas de mantequilla sin sal

• 60ml de harina común

• 600 ml de leche entera

• Sal kosher, pimienta recién molida

• A 2 1/4"-diameter biscuit cutter

Preheat oven to 218°C. Whisk baking powder, salt, and 250g flour in a large bowl to combine. Using a pastry cutter or your fingers, work chilled butter into dry ingredients until mixture resembles coarse meal. Using a wooden spoon or fork, mix in soured cream and milk until a shaggy dough forms.

Turn out dough onto a lightly floured surface and knead a few times just to bring together. Roll out until 1/4" thick, then fold in half. Roll dough out again until 1/4" thick, then fold in half again. Repeat once more, rolling out to a 3/4"-thick round.

Punch out biscuits as close together as possible with cutter. Pat scraps together and punch out more biscuits; repeat until you can't cut out any more (you should have 12 total). Transfer biscuits to a parchment-lined baking sheet, spacing 1" apart, and bake, rotating sheet once, until golden brown and baked through, 10–12 minutes. Brush biscuits with melted butter.

Dough can be made 1 day ahead. Cover and chill, or freeze up to 1 week.

While biscuits are baking, cook sausage in a medium saucepan over medium heat, stirring occasionally, until cooked through and starting to brown, 5–8 minutes. Transfer to a small bowl with a slotted spoon.

Add butter to drippings in pan and melt over medium. Whisk flour into butter mixture and cook, whisking constantly, until roux is very smooth and starting to bubble, about 2 minutes (don't let it colour; this is a white gravy).

Gradually add milk, whisking until incorporated. Reduce heat to mediumlow and cook gravy, still whisking, until thickened, 8–10 minutes. Stir in sausage; season with salt and pepper.

Serve hot biscuits with gravy alongside for spooning over top.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.