You can treat the mom of your choosing to an appropriately decadent breakfast this Mother’s Day (or any day, really) with this biscuits and gravy recipe from chef Jason Santos‘ Buttermilk & Bourbon cookbook. His updated version (hence the 2.0 in the title) has all the elements of the tried-and-true classic – just better! He prefers to add the sausage on top (for texture and appearance) but you can mix it right in if you (or your mom) prefer it that way.
- 1 cup unsalted butter, melted
- 5 cups self-rising flour, plus extra for shaping
- 1 cup chilled unsalted butter, cut into 1/4-inch pieces
- 1 cup chilled unsalted butter, cut into 1/2-inch pieces
- 3 cups full-fat ice-cold buttermilk
- Flaked sea salt, to taste
- 1 tablespoon butter
- 1 cup onion, minced
- 1/2 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne
- 4 cups half & half
- 1/4 cup meat juice (demi-glace, beef broth, pork stock, meat drippings etc)
- 3 cups andouille sausage, ground
- 8 ea. warm buttermilk biscuits, split
- 2 tablespoons chives, minced
- salt & pepper to taste
- Preheat oven to 375 degrees. In a 10 x 12-inch baking pan (2 inches deep), add the melted butter and evenly distribute.
- Sift flour into a mixing bowl, then add the 1/4-inch butter cubes and, using your fingers, snap butter into flour until mixture is crumbly. Add the 1/2-inch butter cubes and snap until nothing bigger than a bean remains. Do not take more than 5 minutes or butter will start to melt. Add cold buttermilk and mix gently until dough just barely forms, then turn mixture onto a floured surface and pat and shape dough into a ¾-inch thick sheet.
- Using a flour-dusted 3-inch ring mold, cut biscuits and place in baking pan. Bake for 30 to 40 minutes depending on how brown you like the top to be.
- In a medium size sauce pot heat the butter over medium heat and sweat the onions just until soft with no color. Whisk in the flour, and spices and cook, stirring for 5 minutes. Add the half & half and meat juice whisk until smooth. Reduce the heat and slowly simmer for 15 minutes until thick and bubbly. Season with salt and pepper.
- In a separate small sauté pan over medium heat cook andouille sausage until fully cooked and crumbled.
- Place a biscuit on each plate, smother with gravy then spoon over crumbled andouille sausage. Garnish with chives