Green Onion & Cheddar Biscuits with Sausage Gravy
Green Onion & Cheddar Buttermilk Biscuits Recipe
Give your biscuits some extra flavor with green onion and cheddar cheese!
Ingredients
3 cups all-purpose flour
1 Tablespoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup cold butter
1 ¼ cup buttermilk
¾ cup finely shredded cheddar cheese
1/3 cup green onion (finely chopped)
Directions
Step 1: Mix dry ingredients in a bowl. Fold in cheddar and green onion.
Step 2: Using a pastry cutter or using your hands, incorporate butter into mixture.
Step 3: Knead in buttermilk until all ingredients are combined.
Step 4: Flour your work surface and rolling pin and roll dough out on the counter. *Laurie’s Cooking Tip: If you do not have a rolling pin, you can pat it out with your hands. I made mine about 1/2 inch thick, but for larger or taller biscuits, you can roll out the dough a little thicker or hand form and flatten.
Step 5: Cut out biscuits and place on a greased baking sheet. *Laurie’s Cooking Tip: You do not have to have a biscuit cutter; you may use anything with a relatively blunt edge to make uniform biscuits (I used a wine glass). Or, if you do not want them uniform, you can roll out balls of dough and flatten. The size of your biscuits is all a matter of choice.
Step 6: Place biscuits in freezer for 30 minutes allowing the butter to reharden.
Step 7: Bake at 400 degrees for 16-18 mins. Until golden brown.
Sausage Gravy Recipe
Ingredients
1 lb. sausage (your choice of type and flavor - turkey, pork, Italian, maple, etc.)
1 stick salted butter
1/2 cup all-purpose flour
2-3 cups milk
Salt and black pepper to taste
Directions
Step 1: Crumble and cook sausage in large skillet over medium heat until browned. Drain on paper towels and set aside.
Step 2: Now it is time to make your roux. A “roux” is a mixture of fat (especially butter) and flour used in making sauces. Melt butter in a large sauce pan. Sprinkle in flour slowly, whisking constantly. Cook the roux over medium heat until it is a light, golden brown. (It will be thick.)
Step 3: Add milk slowly, whisking constantly, incorporating it into the roux. You may have to add a little more milk as needed until your gravy is smooth and creamy and the desired consistency. You do NOT want any clumps of flour in the gravy! Season with salt and pepper to taste.
Step 4: Stir in sausage and simmer gravy until thick and bubbly.
