Southern-style Biscuits with Sausage Sauce

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Southern-style Biscuits with Sausage Sauce
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
674
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie674 kcal(32 %)
Protein20.52 g(21 %)
Fat44.53 g(38 %)
Carbohydrates47.69 g(32 %)
Sugar added0 g(0 %)
Roughage0.67 g(2 %)
Vitamin A208.65 mg(26,081 %)
Vitamin D2.71 μg(14 %)
Vitamin E1.29 mg(11 %)
Vitamin B₁0.74 mg(74 %)
Vitamin B₂0.62 mg(56 %)
Niacin8.57 mg(71 %)
Vitamin B₆0.3 mg(21 %)
Folate106.22 μg(35 %)
Pantothenic acid0.89 mg(15 %)
Biotin4.1 μg(9 %)
Vitamin B₁₂1.48 μg(49 %)
Vitamin C3.02 mg(3 %)
Potassium510.36 mg(13 %)
Calcium349.87 mg(35 %)
Magnesium39.63 mg(13 %)
Iron3.07 mg(20 %)
Iodine28.81 μg(14 %)
Zinc2.27 mg(28 %)
Saturated fatty acids19.8 g
Cholesterol85.72 mg
Author of this recipe:

Ingredients

for
4
For the biscuits
1 ¼ cups
self-rising flour (plus extra for dusting)
¼ teaspoon
3 tablespoons
vegetable Shortening
3 tablespoons
¾ cup
Buttermilk (plus more, if needed)
1 tablespoon
melted butter
For the gravy
1 ⅔ cups
Pork sausage (American breakfast)
1
small onion (finely chopped)
1 tablespoon
butter (if needed)
3 tablespoons
2 cups
¼ teaspoon
grated Nutmeg
1 teaspoon
½ teaspoon
1 pinch

Preparation steps

1.
For the biscuits: preheat the oven to 220°C (200° fan) 425°F gas 7. Line a large baking tray with non-stick baking paper.
2.
Mix together the flour, sugar and salt in a mixing bowl. Rub in the shortening and butter until the mixture resembles breadcrumbs.
3.
Make a well in the middle and pour in the buttermilk. Stir just until the liquid is absorbed and the dough comes away from the sides of the bowl – add 1-2 tbsp more buttermilk if the dough is too dry.
4.
Turn out the dough onto a lightly-floured surface and gently shape into a 1.5cm |3/4” thick round.
5.
Using a 5cm|2" round cutter, cut out rounds and place on the baking tray. Re-shape the dough trimmings and cut out more rounds. Brush the tops with melted butter.
6.
Bake for 15-18 minutes until lightly golden.
7.
For the gravy: crumble the sausage into a pan and brown quickly. Reduce the heat and continue cooking, breaking up the sausage, until no pink remains. Stir in the onions and cook until translucent.
8.
Remove the sausage with a slotted spoon, leaving the fat in the pan. If there is less than 1 tablespoon of fat, add a little butter.
9.
Add the cooked sausage to the pan and sprinkle the flour over the sausage. Stir and cook for 6-8 minutes, until bubbling and slightly golden.
10.
Stir in the nutmeg, Worcestershire sauce, Tabasco sauce and salt and cook, stirring for 1 minute.
11.
Slowly add the milk and cook, stirring occasionally, until thickened.
12.
Place the biscuits on warm serving plates and pour over the gravy.