经典饼干肉汁
早餐45 分钟6 份简单关于此食谱
南方舒适食物的主食——蓬松、黄油滴式饼干淋上浓郁、奶油香肠肉汁。这个食谱是为了可靠性而设计的：没有花哨的技术，只是简单的食品室食材和一些关键提示，可以保证软嫩饼干和完美调味、浓稠肉汁。非常适合懒惰的周末早晨或讨人喜欢的早午餐。
步骤说明
- 1
Preheat your Oven to ![450°F]. Line a Baking Sheet with Parchment Paper. Place your Butter cubes in the freezer for 5 minutes while you prep the dry ingredients — very cold butter is the key to flaky biscuits.
- 2
In a large Mixing Bowl, whisk together the All-Purpose Flour, Baking Powder, Baking Soda, Kosher Salt, and Granulated Sugar until evenly combined.
- 3
Add the cold Butter cubes to the flour mixture. Using a pastry cutter (or your fingertips, working quickly), cut the Butter into the All-Purpose Flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Those chunks of Butter create steam in the oven and make the biscuits flaky.
- 4
Pour in the cold Buttermilk and stir gently with a Wooden Spoon or fork just until a shaggy dough comes together. Do not overmix — a few dry streaks are okay. Overworking the dough leads to tough biscuits.
- 5
Using a large spoon or a ¼-cup scoop, drop 6 equal mounds of dough onto the prepared Baking Sheet, spacing them about 2 inches apart. For a rustic look, leave them rough — no need to smooth the tops.
- 6
Bake for 12–15 minutes, until the tops are deep golden brown and the biscuits have risen well. Remove from the Oven and let cool for 5 minutes on the pan before serving.
- 7
While the biscuits bake, heat a large Skillet over ^[medium-high heat]. Add the Breakfast Sausage and cook, breaking it up with a Wooden Spoon, until browned and cooked through, about 6–8 minutes. Do not drain the fat — you need it to make the roux.
- 8
Reduce the heat to ^[medium]. Sprinkle the All-Purpose Flour evenly over the cooked Breakfast Sausage and stir well to coat every piece. Cook, stirring constantly, for 1–2 minutes. This step cooks out the raw flour taste — don't skip it.
- 9
Slowly pour in the Milk, about ½ cup at a time, stirring constantly after each addition to prevent lumps. Once all the Milk is incorporated, bring the gravy to a gentle simmer, stirring frequently.
- 10
Simmer the gravy for 5–8 minutes, stirring often, until it thickens to a spoonable, creamy consistency that coats the back of a spoon. If it gets too thick, add a splash of Milk and stir to loosen. Season generously with Kosher Salt, Black Pepper, and optional Garlic Powder and Red Pepper Flakes.
- 11
Split each biscuit in half and arrange on plates, cut side up. Ladle a generous amount of hot Breakfast Sausage gravy over the top. Garnish with fresh Flat-Leaf Parsley if desired and finish with an extra crack of Black Pepper. Serve immediately.
