Best Scallion Biscuits With Sausage And Gravy Recipes

QUICK SCALLION BISCUITS

Steps:

• Preheat the oven to 400 degrees F.
• Combine the milk, zest and lemon juice in a tall glass. Refrigerate and allow to curdle for 10 to 15 minutes, until thick. Sift together the flour, a generous pinch of salt, and baking soda into a medium bowl. Using your fingers gently mix in the butter until an even, but grainy texture is reached, being careful not to melt the butter as you work. Add the soured milk and scallions and stir until the dough comes together. (Dough will be sticky.) Gather the dough into a ball, and refrigerate 15 to 20 minutes, until chilled.
• Transfer the dough to a floured surface and knead 3 to 4 times until the dough is smooth. For fluffy biscuits do not over knead the dough! Roll out the dough to about 3/4-inch thickness. Cut with a 3-inch pastry ring or the top of a glass. Arrange the biscuits on a parchment-lined sheet pan. Allow the biscuits to slightly touch and gently adhere when baked. Bake until biscuits are golden, about 15 minutes. Remove from the oven and transfer to a bread basket or bowl and serve.

"BISCUITS AND GRAVY" - ORANGE-GINGER BISCUITS WITH SCALLION-PORK SAUSAGE GRAVY, SESAME MUSTARD GREENS AND SOY-GLAZED BACON

Steps:

• Preheat the oven to 425 degrees F. Line 2 sheet pans with silicone baking mats.
• For the bacon: Combine the orange juice, vinegar, soy sauce, brown sugar, star anise and allspice in a small saucepan over medium-high heat and reduce by half. In the meantime,
• spread the bacon strips onto 1 prepared sheet pan in a single layer. Bake until crispy, 10 to 15 minutes. Pour the glaze over the bacon and cook another 10 minutes.
• For the biscuits: In a food processor, combine the flour, sugar, salt, baking powder and butter. Pulse 2 to 3 times until the butter is roughly incorporated. Set aside.
• Combine the buttermilk, egg, ginger and orange zest. Mix the wet and dry ingredients until just combined. Dump onto a floured surface and pat down into a square, about 1 inch high. Cut into desired shapes and place the other prepared sheet pan. Brush the top of each biscuit with buttermilk. Bake until the biscuits are a light golden brown, 8 to 10 minutes.
• While the biscuits are cooking, start the gravy. Remove the casings from the sausage links. Heat a skillet over medium-high heat and saute the sausage, breaking it up in the pan until fully cooked.
• In the meantime, in a saucepan, melt the butter over low heat. When melted, vigorously whisk in the flour. Continue to whisk the roux on medium heat for about 3 minutes. Add 2 cups chicken stock to the roux. Continue whisking until shimmering. If the gravy is too thick, add more stock until it reaches the desired consistency. Once at the desired consistency, add the sesame oil and chopped scallions. Add the sausage and season with salt and pepper. Hold warm over low heat.
• For the mustard greens: In a large saute pan, heat the sesame oil and butter. When the butter is melted and foamy, add the mustard greens. Cook on high heat until tender and the greens begin to crisp, 7 to 8 minutes. Season with salt and pepper.
• To serve, split open a biscuit, top with the gravy, follow with the mustard greens and garnish with a slice of the soy-glazed bacon.

EASY SAUSAGE GRAVY AND BISCUITS

Steps:

• Bake biscuits according to package directions.
• Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
• Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.