Tuscan Biscuits & Gravy Recipe
Fennel sausage, olive oil biscuit, market salad
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Ingredients
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Biscuits
Gravy
Market Salad
Method
Biscuits
- 1
Prepare the Biscuit Dough
In a large bowl, whisk together the flour, baking powder, and salt. Cut in the unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the milk and olive oil until just combined.
- 2
Shape and Bake the Biscuits
Turn the dough onto a floured surface and knead gently for about 30 seconds. Pat into a 1-inch thick rectangle and cut into rounds using a biscuit cutter. Place on a baking sheet lined with parchment paper. Bake in a preheated oven at 425°F (220°C) for 12-15 minutes or until golden brown.
Gravy
- 3
Cook the Sausage
In a large skillet over medium heat, crumble and cook the fennel sausage until browned and cooked through, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pan.
- 4
Make the Gravy
Sprinkle the flour over the sausage drippings and whisk to combine. Cook for 1-2 minutes, then gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the gravy thickens, about 5 minutes. Season with salt, black pepper, red pepper flakes, and fresh sage. Stir in the cooked sausage.
Market Salad
- 5
Prepare the Salad Ingredients
In a large bowl, combine the mixed greens, halved cherry tomatoes, and diced cucumber.
- 6
Dress the Salad
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper. Drizzle the dressing over the salad and toss to combine.