Sausage Gravy and Bacon Biscuits
Can't go wrong with Gravy and Biscuits!
- step-by-step directions
- 1 tablespoon butter (softened, for greasing)
- 1 package Smithfield Hometown Original Bacon (16-ounces, cut into 1/2-inch pieces)
- 2 1/2 cups all-purpose flour (plus more for shaping)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 2 tablespoons vegetable shortening
- 1 stick unsalted butter (chilled, cut into 1/4-inch pieces)
- 1 1/2 cups buttermilk
- 2 tablespoons unsalted butter
- 1 package (12oz) Smithfield Hometown Original Breakfast Sausage Patties (removed from casing)
- 1 yellow onion (finely diced)
- 2 garlic cloves (peeled, grated)
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1 tablespoon chives (chopped)
- 1 tablespoon parsley (chopped)
- Kosher salt and freshly ground black pepper
- Bacon Biscuits: Preheat oven to 450ºF. Grease a cookie sheet with softened butter.
- In a medium saute pan, over medium-high heat, add the Smithfield Hometown Original Bacon, cook until crisp, about 3-4 minutes per side. Remove to a paper towel-lined plate and set aside to cool.
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Add the shortening and use your fingertips to work it into the flour until small, pea-sized pieces form.
- Drop the cold butter into flour-shortening mixture and toss until all of the pieces are separated and coated. Add the buttermilk and reserved Smithfield Hometown Original Bacon to the flour mixture. Mix with a rubber spatula or wooden spoon until the dough forms a shaggy ball and there are no dry bits of flour left. The dough should be slightly sticky.
- Lightly coat your work area with additional flour. Transfer the dough to the work surface and lightly dust the top with flour. Lightly coat your hands with flour and gently press the dough to form it into a smooth rectangle. Pat the dough into a larger rectangle, about 1/2-inch thick.
- With a floured 3-inch biscuit cutter, cut out the dough rounds. Flip the rounds over so that the smooth sides that were against the work surface face up and place on the prepared pan, spacing the rounds 1/2-inch apart. Gently gather the scraps, stack them and pat out again. With a clean brush, gently brush off any excess flour on the top of the biscuits. Place the pan in the middle of the oven. Bake for 15 minutes or until golden. Cut in half and serve with Smithfield Sausage Gravy.
- Sausage Gravy: Heat a large saute pan over medium-high heat and add the butter. Once melted, add Smithfield Hometown Original Breakfast Sausage Patties and cook until browned. Using a slotted spoon, remove to a paper towel-lined plate.
- Add the onion to the pan and saute until translucent, about 2-3 minutes. Season with salt and pepper. Add garlic and cook until fragrant, about 1 minute. Add the sausage back to the pan, stir in flour. Slowly stir in milk. Bring mixture to a boil, lower to a simmer and allow to cook, stirring constantly until thickened. Stir in the chives, parsley and season with salt and pepper.
- Tip: Make the sausage gravy in advance and store in an airtight container in the refrigerator for up to 5 days. Reheat before serving. Store the biscuits in an airtight container at room temperature.
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