Oklahoma · Breakfast
Oklahoma Sausage and Biscuits with Gravy
- Easy
- 40 min
- roughly 2 of 4 for cost
Leads with richness that coats and comforts, a warm current of chile.
Ingredients
- For biscuits: 375g self-rising flour, 1 tsp sugar, 85g cold butter, 55g lard, 300ml cold buttermilk
- 500g bulk sausage
- 55g flour
- 750ml warm milk
- 1 tsp black pepper, 1/4 tsp sage, pinch cayenne
- Salt
Equipment
Skillet
The skills inside
Allergen screen
Found: gluten · dairy
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Cut the cold fats into the flour and sugar, bind with buttermilk, pat out, fold, and cut. Bake at 230C for 12-15 min. 15 min
- Brown the sausage in a cast-iron skillet, letting it crust.
- Sprinkle the flour over the meat and fat and cook 2 min. 2 min
- Add the warm milk in a stream, whisking, and simmer 8-10 min to a thick gravy. 10 min
- Season hard with pepper, sage, cayenne, and salt. Ladle over split biscuits.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Rubbing fat into flour 47 recipes
- The fat is cold when it starts and still firm when the rubbing stops, and the bowl has not warmed under the hands.
- Stopped early, while it still looks like coarse crumbs with pieces of fat visible in it, not worked on to a smooth even sand, which means the pieces have gone.
- Nothing is greasy or glossy and nothing has smeared into a paste against the side of the bowl.
- Liquid added last and only enough to bring it together: pressed, it just holds, with no wet patch and nothing sticking to the hand.
- Rested cold before it is rolled or shaped, so the gluten relaxes and the fat firms again after being handled.
Where it goes wrong The fat was too warm, or it was rubbed until the mixture looked uniform. Once the fat has melted into the flour there are no solid pieces left to steam apart in the oven, so the bake is sandy or tough instead of flaky, and nothing done later puts those layers back.
At the Table
- The Pour
- Mimosa (weekends only)
- Also Right
- Cava, straight
- From the Taps
- -
- Zero-Proof
- Fresh orange juice & café au lait
Morning food wants brightness and bubbles, or honest coffee: nothing that argues before noon.
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