cornmeal-sage biscuits and sausage gravy

How To Make cornmeal-sage biscuits and sausage gravy

• 1

  BISCUITS
• 2

  Preheat oven to 450 degrees F.
• 3

  In a large bowl stir together flour, cornmeal, baking powder, sugar, cream of tartar, salt, the 2 tablespoons green onion, and the sage. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.
• 4

  Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2 1/2-inch round cutter; reroll scraps as necessary. Dip cutter into flour between cuts
• 5

  Place dough rounds 1 inch apart on an ungreased baking sheet. Bake for 12 to 14 minutes or until golden. Remove biscuits from baking sheet and cool slightly.
• 6

  SAUSAGE GRAVY
• 7

  In a very large skillet cook bulk pork sausage and chopped onion over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Do not drain.
• 8

  Sprinkle all-purpose flour over meat mixture; stir into the meat mixture. Cook and stir over medium heat for 1 minute. While whisking, gradually add milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
• 9

  Season with salt and pepper. Stir in snipped fresh thyme, if desired. Makes about 5 cups.
• 10

  To Serve: Split biscuits and place on serving plates. Top with Sausage Gravy. If desired, top with additional green onions.
• 11

  TO MAKE AHEAD
• 12

  Prepare biscuits as directed; cool completely. Place biscuits in a resealable plastic freezer bag; seal, label, and freeze for up to 2 months.
• 13

  Prepare sausage gravy as directed. Place in an airtight container; seal and chill for up to 48 hours.
• 14

  To serve, thaw biscuits at room temperature (allow about 2 hours). If desired, preheat oven to 350 degrees F and place biscuits on a baking sheet. Bake for 10 minutes. In a medium saucepan reheat sausage gravy over medium-low heat for 10 to 15 minutes or until heated through. If necessary, stir in additional milk to make desired consistency.
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