WEEKDAYS 1e|12c|p

Corn Biscuits with Andouille Gravy

Michael Symon
Servings: 8
45 to 60 min
Part 1 of 2

Michael's recipe for flaky biscuits smothered in sausage gravy is the epitome of stick-to-your-ribs goodness for your next brunch or breakfast.

  • Ingredients
  • step-by-step directions
Corn Biscuits with Andouille Gravy
  • For the Biscuits
  • 2 cups Flour
  • 1/2 cup Corn Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 2 tablespoons Sugar
  • 1/2 teaspoon Salt
  • 8 tablespoons Cold Unsalted Butter (cubed)
  • 3/4 cup Buttermilk
  • For the Sausage Gravy
  • 2 tablespoons Olive Oil
  • 1/2 cup Onion (minced)
  • 1 pound Andouille Sausage (casing removed, substitute with Mexican chorizo)
  • 2 1/2 tablespoons Flour
  • 2 cups Low Sodium Chicken Stock
  • 3/4 cup Heavy Cream
  • 3 Scallions (sliced)
  • Pinch Red Pepper Flakes
  • 1/3 cup Flat Leaf Parsley Leaves (chopped)
  • Salt
  • Preheat your oven to 400°F. Line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the Flour, Corn Flour, Baking Powder, Baking Soda, Sugar and Salt. Cut in the Butter until the mixture forms small crumbs. Make a well in the center of the flour mixture and pour in the Buttermilk. Using a fork, begin mixing from the outsides in until all of the Buttermilk is incorporated. Turn dough out onto clean work surface. Using your fingertips, gently bring together and knead until smooth. Form into a ball. Roll dough out to a 1/2 an inch thick. Using a 3" biscuit cutter, cut out 8 biscuits. Brush the tops with a little more Buttermilk. Place on prepared baking sheet and bake for 15 minutes, until lightly golden brown and risen.
  • In the meantime, make the Andouille Gravy. Place a sauté pan over medium-high heat. When the pan is hot, add a drizzle of Olive Oil and the Andouille Sausage. Cook the Sausage, breaking it up into small bits as it browns. Cook Sausage until well browned, about 8 minutes. Add the Onion and a pinch of Salt. Cook until the Onions start to break down and become translucent, about 3 minutes. Add the Flour, stir to combine and cook for 1 minute. Stir in the Chicken Stock, Cream, Red Pepper Flakes and Scallions. Simmer for 15 minutes or up to 45 minutes on low heat. The Gravy will thicken and reduce slightly.
  • To serve, slice the Biscuits in half. Spoon the Gravy over the Biscuits and garnish with Parsley.
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