Subj : 12/14 Nat'l B&G Day - 3
To   : All
From : Dave Drum
Date : Fri Dec 13 2024 03:12 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: N.Y.T Biscuits & Gravy
 Categories: Breads, Dairy, Pork, Vegetables, Herbs
      Yield: 7 servings
 
MMMMM--------------------------BISCUITS-------------------------------
  2 1/4 c  (340 g) A-P flour; sifted
      1 tb Granulated sugar
  1 1/2 ts Baking powder
      1 ts Salt
      1 c  (240 mL) buttermilk; room
           - temp
 5 5/16 oz Tub full-fat Greek yogurt;
           - room temp
    1/2 c  (112 g)salted butter, melted
           - more as needed

MMMMM-----------------------SAUSAGE GRAVY----------------------------
     12 oz Raw breakfast sausage
      1 sm Yellow onion; fine chopped
      2 lg Garlic cloves; grated or
           - chopped
      3 tb All-purpose flour
      1 c  Unsalted chicken stock
      1 sm Bay leaf
      2 c  Whole milk
  1 1/2 ts Black pepper
    1/2 ts Ground sweet paprika
    1/4 ts Ground cayenne; more to
           - taste
    1/8 ts Ground nutmeg (opt)
      2 tb Fine chopped fresh parsley
      1 tb Fine chopped fresh sage
           Salt
 
  Set oven @ 450ºF/232ºC.
  
  PREPARE THE BISCUITS: In a medium bowl, using a wooden
  spoon, stir together flour, sugar, baking powder and
  salt. Mix together buttermilk and yogurt, add to the dry
  ingredients and stir to combine.
  
  Pour melted butter into an 8" glass baking dish and
  place dough on top of melted butter. Using your hands,
  spread dough evenly across the dish until it touches the
  sides. (If the dough starts to stick to your fingers,
  use a little butter on your fingertips to keep it from
  sticking.)
  
  Run a knife through the dough to score 9 equal squares.
  Bake until golden brown at the bottom, 20 to 25 minutes.
  Brush with more butter on top and set aside.
  
  WHILE THE BISCUITS BAKE, MAKE THE SAUSAGE GRAVY: Heat a
  large, deep skillet over medium heat. Add the sausage
  and cook until browned, about 10 minutes, stirring and
  breaking up any large pieces with a wooden spoon or
  spatula.
  
  Add the onion to the skillet and cook for 5 minutes,
  stirring occasionally. Add garlic and cook until
  fragrant, about 30 seconds.
  
  Stir the flour into the sausage mixture and cook for 1
  minute, stirring constantly, until it blends into the
  sausage fat. (You want to make sure it’s cooked enough
  that the flour taste goes away, but not so cooked that
  it’s toasted.)
  
  Slowly add the chicken stock and bay leaf, stirring the
  sausage mixture until combined. Continue cooking for
  about 3 to 4 minutes, stirring frequently.
  
  Add the milk and continue stirring. When the gravy
  begins to simmer, lower the heat to medium-low and cook
  for 7 minutes, stirring often, until thickened.
  
  Add black pepper, paprika, cayenne and nutmeg (if
  using); stir to mix well. Add parsley and sage. Remove
  the bay leaf. Taste and adjust seasoning.
  
  Remove the cooked biscuits by cutting them along the
  scoring lines and using a spatula to pop them out. Slice
  the biscuits to split them horizontally, then serve the
  sausage gravy over the open halves.
  
  By: Millie Peartree
  
  Yield: 6 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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