BISCUITS WITH PORK SAUSAGE GRAVY
For a vegetarian version, replace the sausage with ½ cup butter.
Makes: 4 servings, with leftover gravy
1 pound breakfast sausage, hot or mild
½ cup all-purpose flour 4 cups whole milk
½ teaspoon kosher salt 2 teaspoons black pepper
½ teaspoon red pepper flakes
Pinch of finely chopped fresh thyme, optional
4 cathead biscuits
1. In a saucepan or large skillet over heat, cook the sausage all the way through. Continue to cook until the meat browns slightly. Remove the sausage with a slotted spoon and transfer to a bowl or plate. Leave the grease in the pot.
2. Still over medium heat, whisk the flour into the sausage grease until a doughy paste has formed (a roux).
3. Slowly whisk the milk into your roux. Pour only about 1 cup of milk at a time and whisk well before adding another cup.
4. Lightly simmer for 3-5 minutes while stirring continuously. This will cook out the taste of the flour.
5. Return the sausage to the gravy, and finish by adding your salt, pepper, red pepper flakes and thyme, if using. Bring this mixture to light simmer, then remove from heat.
6. Pour over a fresh-fromthe-oven biscuit and serve.
CHILE GARLIC HONEY
This garlicky, slightly spicy sauce is the perfect topping on a fried-chicken biscuit. 1 cup honey
¼ cup sambal oelek Juice of ½ lime
1 clove garlic, minced
Combine all ingredients in a small saucepan and cook over low heat for 5 minutes. Pour into a Mason jar to serve or store with a tight-fitting lid. This honey keeps at room temperature for up to a month.
— Recipes from “Biscuit Head: New Southern Biscuits, Breakfasts and Brunch”