This is an excellent version of an old countryside favorite. It includes make ahead instructions that could be helpful when you have friends and family gathered for holidays.
- 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 onions (1 green onion)
- 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 onion (optional)
- 1 1⁄2 lbs bulk pork sausage
- 1 cup chopped onion (1 large)
- 1⁄4 cup all-purpose flour
- 3 cups milk
- salt & fresh ground pepper
- 2 teaspoons snipped fresh thyme (optional)
- 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.
- 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.
- 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.
- To serve, split biscuits and place on serving plates. Top with Sausage Gravy. If desired, top with additional green onions.
- SAUSAGE GRAVY:.
- 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.
- TO MAKE AHEAD:.
- 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.