Honky Tonk Brat Biscuits & Gravy
You are going to be ready for seconds before even having firsts! A warm flakey biscuit or two, topped with a thick hot chicken brat gravy will get you through the tail end of these winter chills. Get in my belly!
Honky Tonk Brat Biscuits & Gravy
PS Seasoning
6
20 minutes
30 minutes
American
Baked Goods
You are going to be ready for seconds before even having firsts! A warm flakey biscuit or two, topped with a thick hot chicken brat gravy will get you through the tail end of these winter chills. Get in my belly!
Ingredients
1/4 Cup Flour
3 Cups Heavy Cream
1 Cup Buttermilk
TT Salt
To Make Biscuit:
2 1/2 Cup Flour
1 T Baking Powder
2 t Sugar
1/2 t Salt
1/2 Cup Butter, Unsalted, Cut into Tablespoons
1 Cup + 2 T Buttermilk
1 Egg- Beat
Directions
To make biscuits:
Put butter in freezer for 20 minutes and then remove.
Preheat the oven to 425 degrees.
In a medium bowl mix flour, baking powder, sugar, salt.
With a pastry cutter or fork, add butter and cut in until flour and butter crumbles.
Add1 Cup of milk and additional tablespoons if dough is to dry and mix until dough forms into a ball.
On a hard surface, dust with flour and press dough into a rectangle. Fold over 4-6 times and press out each time.
When dough is about 1 inch thick take a cookie cutter or biscuit cutter to cut out the biscuits.
In a small bowl beat 1 egg and with a pastry brush coat each biscuit with the egg wash.
On a baking sheet lined with parchment place biscuits on pan and bake for 20-25 minutes.
To make the gravy, remove the sausage from the casing and place in a saucepan.
Cook the sausage over medium high heat and use a wooden spoon to break it down into crumbles.
Once the sausage is fully cooked, add flour and mix well. Cook for 2-3 minutes.
Slowly add cream while stirring constantly. Add buttermilk.
Bring the gravy to a simmer and allow to cook until reduced slightly and thickened.
Season with salt to taste.
Pour over biscuits and enjoy!
