|Sausage Gravy and Bacon Biscuit Wedges|
That's right ... heart attack on a plate. Now, I don't mean to cause anyone harm or ruin your health, but we don't eat this way every day. I think saving something like this for once in a while is just fine. After all, my grandma lived to 97 on this type of food and a happy heart.
All kidding aside, if you're going to eat something bad for you, do it right, just don't do it often. This recipe calls for real butter, real sausage, real bacon and real milk - and I don't mean the skim kind. If you really need to you can go for turkey sausage and turkey bacon, just please don't use margarine for those biscuits, they really won't taste the same.
|Cut butter into small cubes - about 1/2" each and add to flour, baking powder and salt mixture.|
|Add crumbled bacon - about 8 slices will yield 1/2 cup.|
|The best way to get the butter into the flour mixture is to rub it in with your hands. You can use a fork or pastry cutter, but you won't be able to feel if there are larger lumps of butter left. |
|Once the milk is added and the dough comes together it needs to be kneaded. About 5 folds and turns should do it; the less you handle the dough, the more tender it will be. When the bacon bits pop out of the dough (they will!) make sure you push them back in there, you don't want to lose any of it. |
|Roll or press dough into an 8-inch circle - even if it doesn't look like a circle when you're done.|
|Score and then cut dough into 8 even wedges.|
|Put wedges on a greased pan or use silicone as above. Bake at 400 degrees F for 15 - 21 minutes.|
|Baked and risen bacon biscuit wedges. Let cool briefly before splitting. |
|Cook sausage until no longer pink. Add flour and stir well until no dry flour is visible. Add milk slowly, 2 cups first then stir until it starts to thicken. Add remaining milk one cup at a time until thickened as desired.|
|Add as much black pepper as you like - we like 2 teaspoons for our double batch.|
Around here we double the recipe and each person gets 2 biscuits and a bucketful of gravy.
Sausage Gravy and Bacon Biscuit Wedges
For the Bacon Biscuits
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cold butter cut into 1/2-inch cubes
1/4 cup bacon crumbles - about 4 slices
1 cup milk or buttermilk
1. Combine flour, baking powder and salt together in a medium mixing bowl.
2. Cut in butter and bacon until mixture resembles large crumbs.
3. Add milk half a cup at a time until a soft dough forms.
4. Knead dough about 5 turns and folds - less is better.
5. Form into an 8-inch disc and cut into 8 even wedges.
6. Bake in a 400 degree F oven for 15-21 minutes or until risen and lightly browned.
For the Sausage Gravy
1 pound bulk breakfast sausage
1/3 cup all-purpose flour
3 cups milk
1 teaspoon freshly ground black pepper
1. Cook sausage in a medium heavy-bottomed saucepan until no longer pink.
2. Add flour and stir well until no dry areas are left.
3. Add milk, 1 cup at first, and stir until it begins to thicken.
4. Add remaining milk a cup at a time until the gravy is the consistency you like.
5. Taste for seasoning and add salt if you like.
6. Add pepper and stir well. Serve over bacon biscuits cut in half lengthwise.