I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Thursday, August 4, 2011

Cat Head Biscuits and Sausage Gravy

Chef David Bull, c/o Garden and Gun Magazine
Yield 8 biscuits and 1 quart gravy, serves 4

Biscuits

2 C cake flour
1 1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
2 Tbs sugar

1/4 C shortening

1/3 C heavy cream
1/3 C milk
1 C buttermilk
(WARNING - this is WAY too liquidy.  Try with 1/3 C buttermilk.)

flour for rolling
butter for brushing

Oven to 425.

Sift together flour, powder, soda, salt,, and sugar.  Cut in shortening with hands, rubbing mixture back and forth between fingers until it resembles coarse crumbs.  Gently stir in heavy cream, milk, and buttermilk until a sticky dough forms.  Turn dough onto a floured surface.  With floured hands, gently knead, overlapping it on itself two or three times (to create layers in the finished biscuits).

Roll out dough to 1 inch.  Using a floured 3" cutter, cut out 8 biscuits.  (Or, simply cut it into 8 pieces!)  Place on a cookie sheet and brush with a little heavy cream.  Bake for 15-20 minutes until risen and golden brown.  Once hot from oven, brush tops with melted butter.

Sausage Gravy

2 Tb butter
1 sm yellow onion, diced

1 Tb finely shopped fresh sage leaves

2 Tb flour

1/4 lb breakfast sausage (not links) cooked and finely crumbled
2 C half and half
2 C heavy ceam

1/4 tsp cayenne pepper
salt to taste
lemon juice to taste
Tabasco to taste
Worcestershire to taste

In large sauce pot over medium heat, melt butter until foamy.  Add onion and cook to translucent.  Add sage, but do not brown.  Quickly stir in flour.  Add sausage, half and half, and heavy cream and bring to a boil.  Lower and simmer until slightly thickened, about 10 minutes.  Add  the "to taste" ingredients as desired.  Puree with an immersion blender.

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