Biscuits and Gravy
Despite not really having enough time to eat–let alone cook– these past few weeks, I did make time to throw together these goat-cheese chive biscuits with gravy one weekend morning. Being so swamped with work and having to endure the gloomier colder weather left us craving some serious comfort food, and this breakfast is as comforting as it gets. The biscuits right out of the oven are fluffy and warm, and are served coated in a blanket of peppery thick sausage gravy. Just reminiscing back to this day makes me feel all cozy inside…definitely a meal that will be re-appearing again as we officially reach the point of no return into the winter season!
Buttermilk Biscuits with Goat Cheese and Chives
from Simply Recipes
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
- 1/4 cup to 1/2 cup of freshly chopped chives (can also use chopped green onions)
- 1 5-ounce log soft fresh goat cheese, crumbled
- 1 cup buttermilk (plus an extra tablespoon for finish)
1) Preheat oven to 400°F. Line 2 baking sheets with silpat or parchment paper.
2) Whisk flour, baking powder, sugar, baking soda, salt and pepper in a large bowl. Using fingertips, rub butter into dry ingredients until coarse meal forms. Stir in the chives. Add cheese and buttermilk; stir with fork just until a sticky dough forms (bits of cheese will be visible in dough).
3) Turn dough out onto a lightly floured surface and knead gently 8 times with floured hands (Do not over-knead!). Form into a round, about 3/4-inch to an inch thick. Use a biscuit cutter to cut out circular biscuits. Use a pastry brush to brush on some extra buttermilk over the surface of the wedges.
4) Arrange cicles about 1/2 inch apart on an ungreased large baking sheet and bake in middle of oven until golden brown, about 20 minutes. Cool on a rack.
Best eaten just baked and warm!
adapted from Pinch My Salt
- 1 Tb oil plus
- 1 Tb butter
- 1 pound bulk sausage (i used Italian)
- 1/2 C. flour
- 4 C. whole milk, brought to a simmer
- salt, to taste
- fresh ground pepper, to taste
1) Slowly and gently warm up milk in the microwave (i used defrost setting) just to get it warmed
2) Meanwhile, in a large skillet heat the butter and oil over medium high heat until melted, then add sausage. Crumble and cook the sausage until well-browned and no longer pink.
3) Sprinkle flour over the sausage and cook, stirring, for a minute or two.
4) Add warm milk all at once and cook, stirring, until thickened and bubbly.
5) Turn heat all the way down (you can add any herbs you want now, but since I was using Italian sausage it was already seasoned) and season well with salt and pepper, stirring and tasting frequently until the flavor is to your liking.
6) Turn off the heat. Gravy will continue to thicken as it cools. Serve over warm biscuits. Top with chives.