经典饼干肉汁

Name: 经典饼干肉汁
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 cup 通用面粉; 1 tbsp 泡打粉; 0.5 tsp 小苏打; 1 tsp 粗盐; 1 tsp 细砂糖; 6 tbsp 无盐黄油极冷，切成小块; 0.75 cup 冷酪乳; 1 lb 早餐香肠散装猪肉，温和; 热; 0.333 cup 通用面粉; 3 cup 全脂牛奶略微加热; 0.5 tsp 粗盐加更多; 0.5 tsp 黑胡椒粗磨，加更多; 0.25 tsp 压碎红辣椒片; 0.25 tsp 大蒜粉; 2 tbsp 新鲜扁叶欧芹粗切

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.

经典饼干肉汁

早餐45 分钟6 份简单

关于此食谱

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.