Jun 16, 2009 2:08 pm US/Pacific
Biscuits with Poached Eggs and Sausage Gravy
(CBS)
Buttermilk Biscuits
Makes 6
Ingredients-
2 cups all-purpose flour (spooned and leveled), plus more for rolling and cutting
1 tablespoon baking powder
One-half teaspoon baking soda
1 tablespoon sugar
1 teaspoons salt
One-half cup (1 stick) unsalted butter, cold, cut into bits, plus 4 tablespoons melted
Three-quarter cups low-fat buttermilk
Instructions-
1. Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, sugar, and salt to combine. Add cold butter; pulse until mixture is the texture of coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk; pulse just until dough is moistened, 2 to 3 times.
2. Turn dough onto a lightly floured work surface; knead just to combine (do not overwork). Roll with a floured rolling pin (or pat with hands) to a 1-inch thickness. Cut out rounds with a floured 2 1/2-inch round biscuit cutter. Transfer to a baking sheet, 1 1/2 inches apart. (Reroll and cut scraps only once.) Brush top and sides of rounds with melted butter.
3. Bake until biscuits are puffed and golden, 12 to 15 minutes. Serve warm or at room temperature.
Garlic and Fennel Sausage Gravy
Makes about 2 cups
Ingredients-
8 ounces Garlic and Fennel Pork sausage (if using links, remove casing), crumbled
3 tablespoons all-purpose flour
Three-quarters cup whole milk
One and one-half cups chicken stock
One quarter cup heavy cream
One-half teaspoon freshly grated nutmeg
Small pinch of cayenne pepper
Coarse salt and freshly ground pepper, to taste
Instructions-
1. Heat a large skillet over medium-high heat. Add sausage and cook, turning occasionally and breaking into small pieces with a wooden spoon, until browned, about 10 minutes. Using a slotted spoon, transfer sausage to a bowl. Reserve about 3 tablespoons pan drippings in skillet, and pour off remaining drippings.
2. Add flour, and cook over medium heat, stirring, for 4 minutes. Stir in milk, stock, and heavy cream. Bring to a simmer, stirring and scraping bottom of skillet constantly, and cook until thickened, about 8 minutes. Stir in nutmeg, cayenne, salt, pepper, and reserved sausage.
Just in time for Father's Day, try this incredible recipe for
Buttermilk Biscuits with Poached Eggs and Garlic-Fennel Sausage Gravy from Hawks Restaurant. And if you don't have time, just head out to Hawks where it will be featured as part of their Father's Day Brunch Menu.
Hawks Restaurant
5520 Douglas Boulevard, Suite 110
Granite Bay, CA
916.791.6200
www.hawksrestaurant.com
Poached Eggs
Ingredients-
4 Farm Fresh Eggs
Instructions-
1. Fill a large saucepan with 4 inches of water and bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. Gently tip bowl, sliding egg carefully into water. Repeat with remaining eggs.
2. Cook until whites are set but yolks are soft, 2 to 3 minutes. Using a slotted spoon, transfer eggs to paper towels, and drain briefly.
To Assemble the Dish:
Cut each biscuit in half and warm in a 350 degree oven.
Top each biscuit half with a warm poached egg.
Heat the gravy and spoon over each egg.
Finish with a chiffonade of chive or Italian parsley.
Enjoy!
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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