Southern Biscuits and Sausage Gravy
- Cube butter 60 g for the biscuits and put in the freezer while you prep.
- Preheat oven to 220°C. Line a baking sheet with parchment.
- Squeeze Bratwurst meat 300 g from casings into a bowl. Knead in dried sage 1 tsp, black pepper 0.5 tsp, nutmeg 1 pinch, and brown sugar 0.25 tsp. Set aside.
- In a large bowl, whisk flour 240 g, Backpulver 8 g, and salt 0.25 tsp.
- Add the frozen butter to the flour. Rub in with fingers until pea-sized and smaller bits — work fast.
- Pour in buttermilk 180 ml. Stir with a fork just until the dough holds together. Stop immediately — overworking makes tough biscuits.
- Dump onto a floured counter. Pat into a 2cm-thick rectangle. Fold in thirds like a letter, pat down, fold again. Pat to 2.5 cm thick.
- Cut into 5 squares with a sharp knife. Place on the sheet so they're touching. Chill on the sheet in the fridge while the oven finishes heating.
- Bake at 220 °C for ⏲ biscuits (12 minutes), checking at 12, up to 15 min max. Start the gravy now.
- Heat a wide pan over medium-high. Add the seasoned sausage and break into small crumbles with a wooden spoon. Cook ⏲ brown (5 minutes) until browned with no pink. Don't drain the fat.
- Add butter 1 tbsp to the pan, let it melt into the fat.
- Sprinkle flour 12 g over everything. Stir constantly for ⏲ 90 seconds to cook out the raw flour taste.
- Slowly pour in cream 400 ml while stirring.
- Add dried thyme 1 pinch, dried rosemary 1 pinch, and Chiliflocken 1 pinch.
- Bring to a gentle simmer, stirring often, until thick-pourable, about ⏲ simmer (4 minutes).
- Taste and add salt — go easy, Bratwurst is already salty.
- Pull biscuits when golden on top. Split open hot, ladle gravy over. For Cozy: gravy on the side as a dip, biscuit split open next to it.
Serves 3