Breakfast
Breakfast
Art Print

Buy at AllPosters.com
 

 

 

 

 

 


Find books fast
Fast and Free
Delivery on orders
of $25 or more
 

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Breakfast Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Sun-Dried Tomato Biscuits with
Sausage Gravy

 

 

 

"...the fact remains that when a Southerner reaches for a biscuit or a square
of cornbread,  he usually reaches for two, ever mindful of that oft-repeated
invitation to eat: 'Take two and butter 'em while they're hot."

~ John T. Edge, A Gracious Plenty: Recipes and Recollections
from the American South
icon


Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search  

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


 

[Flag Campaign icon]

 

 

 

 

Stonewall Kitchen, LLC
Save 10% on our Product of the Month


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Bed and Breakfast
Bed and Breakfast
Art Print

Kieffer, Christa
Buy at AllPosters.com
 

 


La Belle Cuisine

 


Sun-Dried Tomato Biscuits with
Sausage Gravy

Food & Wine February 1998
Recipe by Jesse Cool

Food & Wine - One Year Subscription

Biscuits
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
3/4 teaspoon salt
1 stick (4 ounces) cold unsalted butter,
cut into small pieces
1/2 cup buttermilk
1/4 cup minced red onion
1 large egg, lightly beaten
2 tablespoons finely chopped sun-dried
tomatoes (oil-packed)

Gravy
3/4 pound breakfast sausage, casings discarded
1/2 medium onion, finely chopped
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped sage
Salt and freshly ground pepper
1 tablespoon olive oil
1/2 pound mushrooms, thinly sliced
1 large leek, white and tender green, thinly sliced
1/3 cup all-purpose flour
2 1/2 cups chicken stock, canned low-sodium
broth or milk [or combination]

1. Make the biscuits: Preheat the oven to 400 degrees F. and lightly
grease a baking sheet. In a large bowl, combine the flour, baking
powder, sugar and salt. Using a pastry blender or 2 knives, cut the
butter into the flour until it resembles small peas. In a small bowl,
combine the buttermilk, onion, egg and sun-dried tomatoes. Stir the
buttermilk mixture into the flour just until incorporated. Transfer the
dough to a well-floured surface and knead 2 or 3 times.
2. Pat or roll the dough into a 7-inch square, about 3/4 inch thick. Cut
the dough into 4 squares and place on the prepared baking sheet.
the oven temperature to 375 degrees F. and bake in the center rack
of the oven for about 25 minutes, or until the biscuits are golden on
the bottom and cooked through.
3. Make the gravy: In a medium bowl, combine the sausage with the
onion, 1 tablespoon of the parsley, the sage and a generous pinch
each of salt and pepper. Scoop walnut-size balls of the sausage
mixture onto a large plate. In a large skillet, heat the oil. Add the
sausage balls and cook over moderately high heat until browned
all over, about 5 minutes. Drain the sausage balls in a strainer set
over a bowl.
4. Pour 1/4 cup of the fat back into the skillet. Add the mushrooms and
leek and cook over moderately high heat, stirring occasionally, until
softened, about 5 minutes. Stir in the flour and cook, stirring, until
lightly golden, about 2 minutes. Gradually stir in the stock and cook
over moderately low heat, stirring occasionally, until thickened,
about 5 minutes. Return the sausage balls to the skillet and heat
through. Season with salt and a generous pinch of pepper and stir
in the remaining 1 tablespoon of parsley.
5. Split the biscuits in half and set the bottoms on 4 dinner plates. Top
with the sausage gravy and biscuit tops.

Make Ahead:
The biscuits can be frozen for up to 1 week.
Reheat in a 350-degree F. oven.

Pairing Suggestion:
Serve these gravy-soaked biscuits with a tart Tuscan red,
such as the 1994 Contini Bonacossi Trefiano Carmignano
orthe 1995 Banfi Rosso di Montalcino.


Featured Archive Recipes:
Chicken Fried Steak with
Pepper Gravy in Biscuits

Corn Biscuits with Bacon and Sage
Pepper Biscuits with
Cheddar-Pecan Spread

Sausage and Cheese Strata with
Sun-dried Tomatoes

Sausage and Grits Frittata
Southern Biscuit Muffins
Southern Buttermilk Biscuits with
5 Variations


Index - Breakfast Recipe Archives
Index - Bread Recipe Archives
Yummy Muffin Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: May 23, 2010.