Biscuits and Sausage Gravy
When it comes to southern cooking, nothing is quite as delicious as biscuits and gravy. We have a twist on this southern staple. We’ve replaced the traditional pork sausage with spicy Andouille sausage in the version of our sausage gravy. It adds deeper flavor and a surprising kick. This gravy is poured over buttermilk biscuits for an utterly satisfying meal.
Andouille Sausage Gravy:
- 4 tablespoons butter
- 6 ounces Troy Landry’s Choot ‘Em Smoked Andouille Pork Sausage, cut into small pieces
- ½ cup finely chopped sweet Vidalia onion
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ¼ cup all-purpose white flour
- 2 cups half and half
- 1/8 teaspoon kosher salt
- Black pepper to taste
Over medium heat, place the butter in a large saucepan. Once all of the butter is melted, add the Andouille sausage and onion. Stir and cook until the sausage is slightly brown and the onion is soft and translucent. This should be approximately 5 minutes. Next, stir in the paprika, garlic powder, and cayenne pepper. When everything is combined, gradually add in the flour. Stir to combine all of the ingredients and cook for 2 minutes. Slowly mix in the half and half. Continue cooking until the mixture gets bubbly and thickens. Season with kosher salt and black pepper.
- 2 cups unbleached all-purpose flour, plus additional for dusting. (We absolutely recommend White Lily flour. It makes the best biscuits).
- ¼ teaspoon baking soda
- 1 heaping tablespoon baking powder
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter (this must be cold, so leave it in your refrigerator until the step in which you need it).
- 1 cup buttermilk
Preheat the oven to 450 degrees. Combine the flour, baking soda, baking powder and salt in the bowl of your food processor. Remove the butter from the refrigerator and cut into chunks. Cut the butter into the dry ingredients. It should resemble a coarse meal. Pulse in the food processor a few times for an even consistency. Remove from food processor and place into a bowl. Next, add the buttermilk. Mix until it is just combined. The dough should be very wet, add more buttermilk if it is too dry. Turn the dough on a floured board. Gently pat down the dough until it is about half an inch thick. Do not roll with a rolling pin, it will make your biscuits too dense. Fold the dough into itself 5 times. On the last time, gently press the dough so its about one inch thick.
Use a round biscuit cutter and cut out the biscuits. Once they are all cut, you can gently knead the scraps to make a few more biscuits. Place all of your cut out biscuits on a cookie sheet 1 inch apart. This will give you crunchy edges. Bake for 10-12 minutes. Your biscuits will be golden brown on the top and the bottom. Let cook for about 10 minutes and serve with the Andouille Sausage gravy poured over top of each biscuit. A great side to this meal is eggs or hash browns. Leftover gravy can be used for dipping.