Biscuits and Gravy Louisiana Style Recipe
Biscuits and Gravy Louisiana Style
Buttermilk Biscuits Cajun Sausage Gravy
Submitted By: Taz
Ingredients:
| Southern Buttermilk Biscuits: 2 Cups All Purpose Flour 4 tsp Baking Powder ¼ tsp Baking Soda ¾ tsp Kosher Salt 2 Tbs Unsalted Butter - chilled 2 Tbs Shortening - chilled 1 Cup Buttermilk - chilled |
Louisiana Style Sausage Gravy: 1 lb Ground Pork ¾ tsp Smoked Paprika ¼ tsp Ground Black Pepper ¼ tsp Ground White Pepper ¼ tsp Garlic Powder ¼ tsp Onion Powder ¼ tsp Cayenne Pepper ⅛ tsp Ground Thyme 2 Tbs Onion - minced 2 Tbs Green Bell Pepper - minced 2 Tbs Celery - minced 3 Tbs Unsalted Butter 4 Tbs All Purpose Flour 3 Cups Half and Half Kosher Salt to taste -OPTIONAL- Crushed Red Pepper Flakes |
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Preparation:
Biscuits:
- Preheat oven to 450°F
- In a large mixing bowl, combine the dry ingredients - Cut your chilled butter into small cubes (the smaller the better) and add to the dry mixture along with the shortening - Using your fingertips, QUICKLY (you don’t want the butter/shortening to melt) work the butter and shortening into the dry mixture until it has the appearance of crumbs about the size of small peas
- Make a well in the center and add the chilled buttermilk - Stir until the dough just comes together into a sticky mass
- Turn out the dough onto a floured surface and dust with more flour - Flour your hands and gently fold the dough over onto itself 8-9 times - Press out into a round ‘sheet’ about 1 inch thick and using a 2 inch cutter, cut out as many disks as possible and transfer each disk to a baking sheet with each just barely touching - Reform the ‘leftover’ dough and repeat until you have used it all
- Bake in the center of the oven until puffed up and lightly golden on top (apx 15-20 minutes) and serve hot
Gravy:
- Place the ground pork, paprika, black pepper, white pepper, garlic powder, onion powder, cayenne pepper, thyme, and 1 tsp salt in a large bowl
- Using your hands, mix well until thoroughly combined - NOTE: DO NOT SQUEEZE THE MIXTURE; Too much 'squeezing', kneading, or 'mashing' the meat will make it 'heavy' and overly dense - set aside until needed
- Tear off small pieces of the meat (now sausage meat) and add them in a single layer to a large skillet
- Place the skillet over medium-high heat and allow to cook for 1 minute - Add the onion, bell pepper, and celery - Continue to cook until sausage is lightly browned (apx 6-8 minutes) - Push the browned sausage off to the sides leaving a ‘clear’ space
- Add the butter to the ‘clear space’ and allow to melt and foam
- Working in the ‘clear space’, whisk in the flour 1 Tbs at a time until thoroughly combined - Stir in the browned sausage and allow to cook (stirring constantly) for 2 minutes
- Slowly whisk in the half and half until fully incorporated
- Bring to a simmer and allow to cook until thickened to your liking (apx 6-8 minutes)
- Adjust seasoning with additional salt, pepper, and add crushed red pepper flakes to your taste (if using)
- Serve immediately over your warm, fresh baked buttermilk biscuits, OR skip the biscuits and serve over toast, cornbread wedges, smashed potatoes. or even french fries (OH-SO-GOOD!)
