Biscuits and Sausage Gravy
Recipe by John Currence of Big Bad Breakfast in Oxford, MS
•6 tablespoons (3/4 stick) unsalted butter, cut into 1/2″ cubes
•1/4 cup vegetable shortening or lard
•4 cups all-purpose flour plus more
•2 tablespoons sugar
•2 tablespoons baking powder
•2 teaspoons baking soda
•2 teaspoons kosher salt
•1 teaspoon freshly ground black pepper
•1 3/4 cups buttermilk
•Preheat oven to 400°. Place butter and shortening in freezer for 10 minutes.
•Blend 4 cups flour and next 5 ingredients in a food processor. Add butter and shortening. Pulse mixture until it resembles coarse meal, 20–25 pulses. Transfer mixture to a large bowl. Gradually add buttermilk while tossing mixture with a fork (mixture will not be completely incorporated). Knead in bowl with lightly floured hands just until dough forms, about 3 turns.
•Transfer dough to a lightly floured surface. Pat out dough until 1″ thick. Lift 1 side and fold it over. Gently repeat 5 more times. Roll dough to 3/4″-thick round. Using a 3″ biscuit cutter, cut biscuits from dough. Gather scraps and repeat patting out and cutting biscuits for a total of 10 biscuits.
•Place biscuits on a parchment paper-lined baking sheet, spaced 1″–2″ apart. Bake until golden brown and a tester inserted horizontally comes out clean, 12–15 minutes. Transfer biscuits to a wire rack; let cool slightly. Serve warm or at room temperature. DO AHEAD Can be made 8 hours ahead.
•Let cool completely. Store airtight at room temperature. Rewarm before serving
Makes 6 cups
•1/2 pound breakfast sausage (or any other fresh sausage you might like)
•1/2 cup (1 stick) unsalted butter
•1/2 cup all-purpose flour
•6 cups whole milk
•1/2 teaspoon crushed red pepper flakes
•Kosher salt, freshly ground pepper
•Cook sausage in a medium skillet over medium heat, breaking up into small pieces with the back of a spoon, until browned and cooked through, about 5 minutes; set aside on a paper towel-lined plate to drain.
•Melt butter in a large saucepan over medium heat. Add flour; stir until pale yellow, about 2 minutes. Gradually whisk in milk. Bring to a boil, whisking constantly. Reduce heat to medium; continue to whisk until thick, about 10 minutes. Stir in drained sausage and red pepper flakes. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Let cool completely, cover, and chill. Rewarm before serving.