Biscuits to me are one of the yummiest comfort foods you can eat. They taste so good warm out of the oven, smeared with butter, dipped in gravy or used as a breakfast sandwich. Whatever your preference, there is no mistaking that a good biscuit is both comforting and indulging. For me, I love on a cold rainy day to make biscuits and sausage gravy. Nothing says warmth to me like fresh, light, fluffy mile high biscuits smothered in a beautiful sausage gravy.
Traditionally I have made my biscuits with baking powder and baking soda but, I was watching Trisha Yearwood’s cooking show and she went to a biscuit cafe that made Angel biscuits with yeast. I had never seen biscuits made like this before, I worried that they would be dense like hockey pucks but they looked so good, I thought it was worth a try. WOW, they were delicious! Still very light and fluffy. I don’t know why I was worried about the yeast making them like hockey pucks, they definitely lived up to their name “Angel” biscuits.
So today’s post I am going to share with you a recipe for biscuits and sausage gravy that was inspired by Trisha Yearwood’s Angel biscuits.
Here is what you will need:
For the biscuits:
- 5 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 5 tablespoons sugar
- 1/4 cup warm (90 to 110 degrees F) water
- 1/2 ounce (2 packages) active dry yeast
- 1 cup (2 sticks) salted butter, cold, cut into small squares, plus 4 tablespoons, melted
- 2 cups buttermilk
For the sausage gravy:
- 1 pound of ground sausage (any flavour you prefer)
- 3 tablespoons of butter
- 1/4 cup of AP flour
- 3 cups of milk (I used 2%)
- Salt and pepper to taste
Here is how to make it:
For the biscuits:
- Preheat the oven to 425.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.
- In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.
- Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough.
Note: Trisha’s recipe covers the dough and lets it rest in a warm place for 1 hour at this point but I didn’t. I transferred the dough directly to a work surface without letting it rest.
- Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again.
- Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference.
- Place the biscuits on a baking sheet fitted with parchment; cover with plastic wrap and let rest for 30 minutes.
- Remove the plastic wrap and brush the tops with melted butter.
- Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately or let rest until sausage gravy is ready.
For Trisha Yearwood’s full recipe vist: https://www.foodnetwork.com/recipes/trisha-yearwood/trisha-yearwoods-angel-biscuits-3236443
For the Sausage Gravy:
- Place sausage in a large, deep skillet. Cook over medium heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan.
- Stir in the butter until melted.
- Add flour and stir until smooth.
- Reduce heat to med-low, and cook until light brown. Gradually whisk in milk, and cook until thickened.
- Stir in the cooked sausage.
- Season with salt and pepper.
- Reduce heat, and simmer for 10 minutes, stirring occasionally.
- If gravy becomes too thick, stir in a little more milk.
- Cut biscuits in half crosswise, place on a serving dish. Pour gravy on top and serve.
I hope this recipe inspires you to be creative in your kitchen – enjoy!