Sunday, October 5, 2008
Fire Island Biscuits and Sausage Gravy
These are cream biscuits and they defy all reason, all logic, all traditional biscuit wisdom. Manhandle them - they like it a little rough. No need to break out the pastry blender, since there's no fat to cut into flour or any of the fussy, anxiety-provoking techniques traditionally associated with biscuit-making. Just a bowl, a spoon and a baking sheet. They come together in a flash and they are delicious.
2 cups unbleached all-purpose flour , plus extra for the counter
2 teaspoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon table salt
1 1/2 cups heavy cream
1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.
2. Whisk together flour, sugar, baking powder, and salt in medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
3. Shape the dough into a 3/4-inch-thick circle. Cut biscuits into rounds or wedges. Place rounds or wedges on parchment-lined baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours.) Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking. Serve with sausage gravy.
1 hot Italian sausage, crumbled
1/2 yellow onion, diced small
1 T flour
The tiny amount of cream left over from the pint used to make the biscuits
Skim milk, to taste
Saute the crumbled sausage and onion in a small pan until the sausage is almost cooked through and the onion is translucent. Add flour and cook over medium heat for two minutes, stirring. Add the cream and continue to cook until the flour has lost its raw taste, adding additional skim milk if the gravy seems too thick. Adjust the seasoning and serve hot.
Makes 6 biscuits and just enough gravy