SPECIAL
OFFER:
- Limited Time Only! (The ad below will not display on your printed page) 
|
|
Page |
3x5 |
4x6 |
New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Cornmeal-Sage Biscuits and Sausage Gravy
- 2 2/3 cups all-purpose flour
- 1/3 cup cornmeal
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 3/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 tablespoons finely chopped green onion (1)
- 1 teaspoon finely snipped fresh sage or 1/4 teaspoon dried sage, crushed
- 3/4 cup butter
- 1 1/4 cups buttermilk or sour milk* or 1 cup milk
- 1 recipe Sausage Gravy
- Chopped green onions (optional)
1. Preheat oven to 450 degrees F. In a large bowl stir together flour, cornmeal, baking powder, sugar, cream of tartar, salt, the 2 tablespoons green onion, and the sage. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.
2. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2 1/2-inch round cutter; reroll scraps as necessary. Dip cutter into flour between cuts.
3. Place dough rounds 1 inch apart on an ungreased baking sheet. Bake for 12 to 14 minutes or until golden. Remove biscuits from baking sheet. Cool slightly.
4. To serve, split biscuits and place on serving plates. Top with Sausage Gravy. If desired, top with additional green onions.
- To make 1 1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 1/4 cups total liquid; stir. Let stand for 5 minutes before using.
- Prepare biscuits as directed; cool completely. Place biscuits in a resealable plastic freezer bag; seal, label, and freeze for up to 2 months. Prepare sausage gravy as directed. Place in an airtight container; seal and chill for up to 48 hours. To serve, thaw biscuits at room temperature (allow about 2 hours). If desired, preheat oven to 350 degrees F. Place biscuits on a baking sheet. Bake for 10 minutes. In a medium saucepan reheat sausage gravy over medium-low heat for 10 to 15 minutes or until heated through. If necessary, stir in additional milk to make desired consistency.
Yield: about 5 cups
- 1 1/2 pounds bulk pork sausage
- 1 cup chopped onion (1 large)
- 1/4 cup all-purpose flour
- 3 cups milk
- Salt and ground black pepper
- 2 teaspoons snipped fresh thyme (optional)
1. In a very large skillet cook bulk pork sausage and chopped onion over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Do not drain. Sprinkle all-purpose flour over meat mixture; stir into the meat mixture. Cook and stir over medium heat for 1 minute. While whisking, gradually add milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season with salt and pepper. Stir in snipped fresh thyme, if desired. Makes about 5 cups.
- Servings Per Recipe 12,
- cal. (kcal) 450,
- Fat, total (g) 28,
- chol. (mg) 77,
- sat. fat (g) 13,
- carb. (g) 33,
- Monosaturated fat (g) 10,
- Polyunsaturated fat (g) 3,
- fiber (g) 1,
- sugar (g) 6,
- pro. (g) 15,
- vit. A (IU) 534,
- vit. C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 65,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 714,
- Potassium (mg) 366,
- calcium (mg) 232,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.