Buttermilk Biscuits And Rosemary Gravy Recipe
2 Eggs. Hashbrowns or Greens. Add Chorizo or Beyond Italian Sausage 3
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Ingredients
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For the Buttermilk Biscuits
For the Rosemary Gravy
For the Hashbrowns or Greens
For the Eggs
Method
For the Buttermilk Biscuits
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk together to ensure even distribution.
- 3
Cut in Butter
Add the cold, unsalted butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- 4
Add Buttermilk
Pour in the buttermilk and stir until just combined. Do not overmix; the dough should be slightly sticky.
- 5
Shape the Biscuits
Turn the dough out onto a floured surface. Pat it into a rectangle about 1-inch thick and fold it over three times to create layers. Cut out biscuits using a round cutter or glass.
- 6
Bake
Place the biscuits on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes or until golden brown.
For the Rosemary Gravy
- 7
Cook Sausage
In a large skillet over medium heat, add the chorizo or Beyond Italian sausage. Cook until browned and crumbled.
- 8
Make Roux
Sprinkle the flour over the cooked sausage and stir to combine. Cook for about 1 minute to eliminate the raw flour taste.
- 9
Add Broth
Slowly pour in the chicken or vegetable broth, whisking continuously until the mixture is smooth.
- 10
Season and Simmer
Add the chopped rosemary, salt, and black pepper. Bring the gravy to a simmer and let it cook for about 5-7 minutes, until thickened.
For the Hashbrowns or Greens
- 11