These biscuits here… should just leap right up there into your top go-to fixins for literally any t.h.i.n.g. I’ve only made them twice (so far), but I’m pretty sure I’ll be sticking with them from here on out. The first time I made them was for a Strawberry Shortcake dessert and then again this past weekend for brunch to top with Mami’s sausage gravy. They work in sweet OR savory situations. It’s a beautiful thing.
Mami is what my nieces and nephews call my Mom. She’s the best.
Mami learned to cook in high school. My grandmother worked off hours as a nurse so she was given a weekly grocery allowance to buy food and cook dinners for the family. Later in life she would carry out a dream and own a restaurant in Athens, TX called “The Pea Patch Restaurant”. Everything on the menu was made from scratch – the sauces, all the breads and rolls, salad dressings, pie crusts – I mean, every little thing. Some customer favorites were the honey mustard dressing, corn pudding and the spinach Rockefeller and of course the black eyed peas!
Though I was too young to ever dine in the restaurant, I am fortunate enough to be able to enjoy lots of her home cookin’. Naturally, most of my favorites are brunch-y things. She has so many scrumptious goodies in her arsenal, but her sausage gravy is BOMB. To accompany it, you just must have the perfect biscuit. I’m sharing both. You’re welcome.
Ingredients n’ thangs:
- 1/4 Cup Sugar
- 1 Tablespoon Baking Powder
- 2 Cups All Purpose Flour
- 6 Tablespoons Cold Unsalted Butter (I use 1/2 unsalted and 1/2 regular)
- 1 Cup Heavy Cream
- 1 Egg (for egg wash)
To start, preheat oven to 400 degrees.
Combine all dry ingredients in a mixing bowl. Cut the chilled butter into cubes and work it into the flour mixture with your hands or a fork until you have a coarse meal. Add heavy cream and mix dough with hands until it comes together. It will be sticky.
Knead dough on a flat, flour dusted surface. Roll the dough out until it’s about 3/4 inch thick. Use a biscuit cutter to cut rounds. Repeat until all of your dough is used.
Beat your egg with a splash of water and brush the tops of the biscuits before placing in the oven. Bake until golden brown – about 20 minutes.
Mami’s Sausage Gravy
Ingredients n’ thangs:
- 16 oz Jimmy Dean Premium Pork Sausage
- 1 – 1.5 Cups Whole Milk
- 4-5 Tablespoons Flour
- 4 Tablespoons Butter +/-
- Salt and Pepper to Taste
Begin by cooking your sausage in a cast iron pan. You’ll want to break up the sausage so that it’s in small pieces and becomes nice and browned. Remove sausage from pan and drain on a paper towel.
Next you’ll make a roux. Add the butter and 4 Tablespoons of flour into the pan over medium heat and stir. (you can leave bits of sausage in the pan – no need to wash in between steps). Continue stirring while butter melts and begins to thicken. Mami says you know the roux is ready because it starts to smell like popcorn. You should be able to see the bottom of the pan as you stir. You can add a bit more flour if you feel like it’s not thick enough.
Once you have a pasty like consistency and you smell that popcorn, slowly add your milk a little bit at a time while stirring until you have the consistency you’re looking for. You don’t want it too thick or too thin. Add sausage along with some salt and pepper and keep warm until you’re ready to serve.
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Biscuit recipe comes from “The Artful Desperado” – check out their awesome recipes!