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La Belle Cuisine - More Breakfast Recipes

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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

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Sun-Dried Tomato Biscuits with
Sausage Gravy

Food & Wine February 1998
Recipe by Jesse Cool

Food & Wine - One Year Subscription

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)

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

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