Ingredients

The following ingredients have 6 Servings
  • 1 cup flour, plus more for dusting
  • 1/8 teaspoon baking soda
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons cold butter
  • 1/2 cup buttermilk
  • 1 green onion, finely chopped (save whites for the gravy)
  • 2 tablespoons fresh chopped parsley
  • 1 teaspoon olive oil
  • Scallion whites (leftover from biscuits), finely chopped
  • 1 pound pork breakfast sausage
  • 2 tablespoons unsalted butter, cubed
  • 4 tablespoons flour
  • 1 cup heavy cream
  • 1 cup milk
  • Dash of cayenne pepper
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper

Instruction

  • Preheat oven to 450 degrees. In a large bowl, combine flour, baking soda, baking powder and salt. Using a pastry cutter (I just use my hands) cut the butter into the flour mixture until it resembles coarse sand.
  • Stir in the buttermilk, scallions and parsley until just combined. Do not over mix. Dough may still be slightly sticky.
  • Turn dough onto a floured work surface. Gently pat the dough out to 1/2 inch thick. Fold the dough over 3 or 4 times and pat it down again to about 3/4 inch thick.
  • Cut out biscuits using a round cutter or glass. Press out dough scraps to cut additional biscuits.
  • Place biscuits on a lightly greased baking sheet and bake for 10-12 minutes, or until golden brown.
  • Meanwhile, make the gravy by heating olive oil in a large skillet over medium high heat. Add the scallion whites and sauté them for about 1 minute, or until tender.
  • Add the sausage, breaking it up with a wooden spoon as it cooks. Cook for 8-10 minutes, or until sausage is no longer pink.
  • Add the butter to the skillet and stir until melted. Stir in the flour and cook for a few minutes more. Stir in the milk and cream and bring to simmer. When the gravy has thickened, stir in the cayenne, salt and pepper.
  • Serve gravy over sliced biscuits. Garnish with parsley if desired.