Cookin Louisiane – Biscuits and Breakfast Sausage Gravy

Chef Jay Ducote makes biscuits and breakfast sausage gravy. 

INGREDIENTS 
For sausage gravy:

• 1 pound breakfast sausage
• 1/3 Shurfine cup flour
• 3 cups Shurfine whole milk
• 1/2 teaspoon kosher salt
• 1 teaspoon coarse ground black pepper
• 8 buttermilk biscuits

For biscuits;

• 2 1/8 cups Shurfine flour
• 1 teaspoon kosher salt
• 1/4 teaspoon Shurfine baking soda
• 2 teaspoons Shurfine baking powder
• 1/2 cup Shurfine unsalted butter cubed 
• 3/4 cup cold Shurfine buttermilk plus a bit more for brushing

DIRECTIONS
For sausage gravy:

1. Brown the sausage in a large skillet on medium high heat, crumbling into small chunks while cooking.
2. Add in the flour and whisk until the fat is all soaked up and keep whisking while pouring in milk slowly.
3. Add salt and pepper and let thicken while whisking for 5-6 minutes.

For biscuits: 

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
2. Add the dry ingredients to a food processor and pulse several times until well combined.
3. Add in the butter and buttermilk to the food processor and pulse until combined.
4. Put the mixture onto a floured surface and form into a ball. Roll it out 1/2 inch thick.
5. Fold dough over on one side, then the other, creating three layers. Pat it down, then fold it over three ways again. Repeat folding and patting once more. Gently roll out.
6. Using a 3 inch biscuit cutter cut out 10 biscuits.
7. Place the biscuits on your baking sheet, brush with remaining buttermilk and bake for 15-17 minutes.