Biscuits and Gravy

Ingredients

NOTE: Text in [brackets] indicates Suwanee's variation to Tim's recipe

• 400g cake flour
• 400g all-purpose flour
• 10g salt
• 8g baking soda
• 36g baking powder
• 450 grams unsalted butter, cubed and chilled
• 480 grams full-fat buttermilk
• 2 large eggs, whisked with 1⁄4 tsp salt for egg wash

Sausage Gravy

• 5 tbsp grapeseed oil
• 1.5 lb ground sausage meat
• Salt, black pepper, and Aleppo pepper to taste
• 3 tbsp all-purpose flour
• 5 cups milk, depending on pan size
• Minced sage and **[1 tbsp]** thyme sprig to taste, optional
• **[1 tbsp maple syrup]**

Instructions

1. 1
   Whisk all dry ingredients together in a large mixing bowl. Transfer dry mixture to the bowl of a food processor. Set a large mixing bowl aside.
2. 2
   Add cubed butter to the food processor and pulse until the butter is in pea-sized pieces.
3. 3
   Transfer butter/flour mixture back to the large mixing bowl and add buttermilk.
4. 4
   Using a dough cutter, fold the buttermilk into the dry mixture until it comes together. Using a lightly floured surface and rolling pin, roll out each dough disc into a medium rectangle. Give one rolled dough a single book fold. Roll the dough out again and repeat with a single fold one more time. Roll out the dough again to create a large rectangle, about 3⁄4 inches thick. Repeat with a second dough disc.
5. 5
   Preheat the oven to 400 degrees.
6. 6
   Using a biscuit cutter, create eight biscuits from each disc, using the cutter to gently press down and straight up out of dough. Place discs back onto a parchment-lined baking sheet. Chill biscuits for 15 minutes.
7. 7
   Whisk together eggs and salt. Apply a light coating of egg wash to the top of each biscuit, do not get egg wash on the sides.
8. 8
   Bake for 14 minutes, or until biscuits have risen and are lightly golden.

Sausage Gravy

9. 1
   Warm the oil in a cast-iron or other heavy-bottomed frying pan over medium heat.
10. 2
    Add the sausage and cook, stirring with a wooden spoon to break up the meat, until cooked through, about 5 minutes. Season to taste with salt, black pepper and Aleppo pepper.
11. 3
    Reduce the heat to medium-low, add the flour and cook, stirring, until the sausage is lightly browned, about 2-3 minutes. Increase the heat to medium-high.
12. 4
    Gradually add the milk and cook, stirring, until thickened, about 5 minutes. Reduce the heat to medium-low and simmer, stirring occasionally, for 5 minutes.
13. 5
    Taste and adjust the seasonings, adding more milk to adjust consistency and fresh herbs if you like.
14. 6
    Serving size: Two biscuits per plate, covered in gravy.