Bacon Sausage Biscuits & Gravy

BISCUITS

2 cups unbleached all-purpose flour, plus more for dusting the board

1/4 teaspoon baking soda

1 tablespoon baking powder (use one without aluminum)

1 teaspoon salt

6 tablespoons unsalted butter, very cold

1 cup buttermilk

Directions:

Preheat your oven to 450°F.

Combine the dry ingredients in a food processor.  Cut the butter into chunks and cut into the flour until it resembles course meal by pulsing the food processor.  Add the buttermilk and mix JUST until combined.

Turn the dough out onto a floured board.  Gently, gently push the dough out until it’s about 1/2″ thick. Fold the dough 2 times; gently press the dough down to a 1 inch thick before cutting.

Use a round cutter to cut into rounds.

Place the biscuits on a cookie sheet touching each other.  Bake for about 10-12 minutes

GRAVY

1 package Big Fork Bacon Sausage, any flavor, chopped

3 T. all-purpose flour

1 cup milk

1 cup buttermilk

1 cup coffee

1/8 t. cayenne

½ t. salt

½ t. pepper

½ t. Soy sauce

Directions:

Add the sausage to a medium sauce pan and heat over medium heat until evenly browned. 

Add the flour and stir until all the flour is absorbed by the fat.  Continue to cook for 2 minutes over medium heat.

Add the remaining ingredients, bring to a simmer, and whisk to ensure the flour has dissolved into the liquid.  Reduce the heat to low, cover, and cook for 20 minutes.  Serve warm over warm biscuits.

Lance Avery