Biscuits with Tha Thickness Gravy
For
The Biscuits
For
Tha Thickness Gravy
To Make The Biscuits
1. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk the all-purpose flour, cake flour, sugar, baking powder, and salt to combine. Add the cream. Using a wooden spoon, or your hands, combine the wet ingredients into the dry until a shaggy dough forms
3. Transfer the dough to a lightly floured work surface and knead it a few times until it is smooth and no longer shaggy, re-flouring your work surface, if necessary. Gently pat the dough into a rectangle about 1 inch thick. Using a 3-in biscuit cutter dipped in flour, cut out biscuits from the dough rectangle and place them on the prepared sheet. Collect the scraps, re-pat, and cut, as needed.
4. Place the biscuits, on the baking sheet, into the freezer and freeze for 1 hour.
5. Preheat the oven to 425°F with a rack in the top third of the oven.
6. In a small bowl, whisk the egg and salt until well blended. Remove the biscuits from the freezer and brush the tops of the frozen biscuits with the egg wash.
7. Place the biscuits in the oven and bake for 5 minutes. Decrease the temperature to 400°F and bake for 13 minutes more, rotating the pan halfway through the baking time to ensure even cooking. The biscuits are ready when they are golden brown on top and lightly browned on the bottom. Remove the biscuits from the oven and let them sit for 1 to 2 minutes on the baking sheet until they are easy to handle.
8. To serve, break the biscuits apart with your hands, spread with butter, and top with sausage gravy.
9. The biscuits will keep at room temperature in an airtight container or ziplock bag for 3 days, or in the freezer for up to 2 months.
To Make Tha Thickness Gravy
1. Heat a large skillet over medium heat. Crumble the sausage into the skillet. Cook for about 10 minutes until the meat is no longer pink, using a wooden spoon to break it up and stir occasionally.
2. Sprinkle the sausage with the flour. Cook until the flour absorbs the fat, about 1 minute. Slowly dribble in the milk and cream, stirring constantly. Raise the heat to medium-high and simmer 5 to 10 minutes until thickened, stirring constantly.
3. Season with pepper(salt isn't necessary; the sausage should be salty enough) and serve immediately with the biscuits.
4. The gravy will keep tightly covered in the refrigerator for up to 3 days. Gently rewarm on the stovetop over medium heat, or in the microwave.
Southern food that's good for the soul. And I did take a happy nappy after filling up.
Snoop tells no lies and knows how to cook some bomb ass biscuits and gravy.
For
The Biscuits
- 2 cups all-purpose flour, plus more for the work surface
- 1 cup cake flour
- 1 1/2 Tbsp granulated sugar
- 1 Tbsp baking powder
- 3/4 tsp salt
- 2 1/4 cups heavy cream
- 1 large egg
- 1/4 tsp salt
For
Tha Thickness Gravy
- 1 lb. breakfast sausage
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- Cracked black pepper
To Make The Biscuits
1. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk the all-purpose flour, cake flour, sugar, baking powder, and salt to combine. Add the cream. Using a wooden spoon, or your hands, combine the wet ingredients into the dry until a shaggy dough forms
3. Transfer the dough to a lightly floured work surface and knead it a few times until it is smooth and no longer shaggy, re-flouring your work surface, if necessary. Gently pat the dough into a rectangle about 1 inch thick. Using a 3-in biscuit cutter dipped in flour, cut out biscuits from the dough rectangle and place them on the prepared sheet. Collect the scraps, re-pat, and cut, as needed.
4. Place the biscuits, on the baking sheet, into the freezer and freeze for 1 hour.
5. Preheat the oven to 425°F with a rack in the top third of the oven.
6. In a small bowl, whisk the egg and salt until well blended. Remove the biscuits from the freezer and brush the tops of the frozen biscuits with the egg wash.
7. Place the biscuits in the oven and bake for 5 minutes. Decrease the temperature to 400°F and bake for 13 minutes more, rotating the pan halfway through the baking time to ensure even cooking. The biscuits are ready when they are golden brown on top and lightly browned on the bottom. Remove the biscuits from the oven and let them sit for 1 to 2 minutes on the baking sheet until they are easy to handle.
8. To serve, break the biscuits apart with your hands, spread with butter, and top with sausage gravy.
9. The biscuits will keep at room temperature in an airtight container or ziplock bag for 3 days, or in the freezer for up to 2 months.
To Make Tha Thickness Gravy
1. Heat a large skillet over medium heat. Crumble the sausage into the skillet. Cook for about 10 minutes until the meat is no longer pink, using a wooden spoon to break it up and stir occasionally.
2. Sprinkle the sausage with the flour. Cook until the flour absorbs the fat, about 1 minute. Slowly dribble in the milk and cream, stirring constantly. Raise the heat to medium-high and simmer 5 to 10 minutes until thickened, stirring constantly.
3. Season with pepper(salt isn't necessary; the sausage should be salty enough) and serve immediately with the biscuits.
4. The gravy will keep tightly covered in the refrigerator for up to 3 days. Gently rewarm on the stovetop over medium heat, or in the microwave.
Southern food that's good for the soul. And I did take a happy nappy after filling up.
Snoop tells no lies and knows how to cook some bomb ass biscuits and gravy.