Sep 4, 2013

Cheese and Herb Biscuits with Sausage Gravy and Farm Fresh Vegetables

Cheese/Herb Mixture:
2 Cp. sharp cheddar cheese, grated
1 Tsp. Chives
1 Tsp. fresh thyme, minced

Biscuit Dough:
2 3/4 Cp. All-purpose flour plus some for dusting
2 1/2 Tsp. baking powder
1 Tsp. sugar
3/4 Tsp. salt
1/2 Tsp. baking soda
1/2 Cp. (1 stick) unsalted butter, frozen
1 1/2 Cp. buttermilk

Freeze butter.  Preheat oven to 400 F degrees.

Chop up all the fresh herbs and mix them in with grated cheese.  Cut the butter in small pieces (pea size).

In a mix bowl using the paddle, mix dry ingredients and butter together to incorporate everything well, but you are still going to see little pieces of butter, add the cheese and herbs, then add buttermilk. Mix until it all comes together, don't over mix.

Transfer the dough to the table, roll lightly, cut circles 3 or 4" thick.

Bake for about 10-15 minutes at 400 degrees.

Sausage (Bacon) Gravy: 
2 Tb. Butter
4oz Sausage
3 Tb. All-purpose flour
1/4 Cp. Diced Onion
1 1/2 Cp. Milk
1/4 Cp. Cream
Salt and pepper to taste
Dash of Tabasco pepper sauce or two

In sauce pan add butter, sausage and cook over medium high heat until sausage has cooked.  Remove sausage leaving behind the fat, add onions and sauté until translucent then add flour to the fat and cook for 1 minute.  Stir in milk and cream slowly while flour absorbs liquid, bring to a simmer and cook for 20 minutes.

Sauteed Farm Fresh Vegetables:
1 Tb. olive oil
1/4 Cp. Diced Peppers Red, Green
1/4 Cp. Corn removed from cob
1/8 Cp. Zucchini diced
1/8 Cp. Yellow Squash diced
1/8 Cp. Red onion
1/8 Cp. Diced Tomato
Salt and pepper to taste

Sauteed Vegetables until cooked to desired consistency.  Add fresh tomatoes at the end of cooking and serve on top of biscuits and gravy.

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