the Breville Test Kitchen

Buttermilk Biscuits with Sausage Gravy

Name: Buttermilk Biscuits with Sausage Gravy
Cook time: 1800 s
Total time: 4500 s
Yield: Serves 4-6
Ingredients: 2 cups (10½ oz) all-purpose flour; 2 tbsp baking powder; 2 tsp granulated sugar; 1 tsp kosher salt; 4 oz cold unsalted butter - cut into cubes; 1 cup (8 fl oz) buttermilk; 2 tbsp milk; ¼ cup (¼ oz) sage leaves; 1 tsp smoked paprika; ½ tsp garlic powder; 1½ tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbsp maple syrup; 1 lb pork neck - cut into 1-inch pieces; 1 tbsp olive oil; ⅓ cup (1¾ oz) all-purpose flour; 2 cups (16 fl oz) milk

This breakfast bonanza would normally require some serious concerted effort. Using processor-power, however, you can make the biscuit dough and grind the pork with the effortless touch of a button. Tender buttermilk biscuits smothered in savory sausage gravy is the outcome…satisfying and delicious!

1 hr 15 mins total time

30 mins active time

Easy

Serves 4-6

Ingredients

Measurements:

For the biscuits

2 cups (10½ oz) all-purpose flour
2 tbsp baking powder
2 tsp granulated sugar
1 tsp kosher salt
4 oz cold unsalted butter
cut into cubes
1 cup (8 fl oz) buttermilk
2 tbsp milk

For the sausage gravy

¼ cup (¼ oz) sage leaves
1 tsp smoked paprika
½ tsp garlic powder
1½ tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp maple syrup
1 lb pork neck
cut into 1-inch pieces
1 tbsp olive oil
⅓ cup (1¾ oz) all-purpose flour
2 cups (16 fl oz) milk

Instructions

1To make the biscuits, carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the flour, baking powder, sugar and salt and process to combine.
2Add the butter and pulse until the mixture resembles coarse crumbs. Add the buttermilk and process until the dough just forms.
3Turn the dough onto a well-floured countertop and pat into a rectangle about ¾-inch thick. Fold the dough in half, give the dough a quarter turn and pat until about ¾-inch thick. Cut in half crosswise and stack the 2 halves on top of each other. Pat again into a rectangle. Cover with a dish towel and allow to rest on the countertop for approximately 30 minutes.
4To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, Convection, 400°F, for 12 minutes and press Start. Meanwhile, continue to the next step.
Tip: Recipe has been optimized for the Smart Oven Air Fryer Pro.
5Pat the dough to about ¾-inch thick. Using a floured 2½-inch round cookie cutter, cut out the biscuits and place on a parchment lined tray. Brush with milk.
Tip: You can use the dough offcuts, bring together into a ball and pat to about 1-inch thick, cut into rounds.
6Once preheated, place the biscuits in the oven and bake for 12 minutes, or until golden brown. Remove from the oven and stand in the pan for 10 minutes. While the biscuits are cooking start the gravy.
7To make the sausage gravy, in the clean processor bowl with the grey spindle and green S-blade™, add the sage, paprika, garlic powder, salt, and pepper and process until chopped. Add the maple syrup and process until finely chopped. Add the pork and pulse until evenly ground, scraping down the side occasionally.
8Place a large frying pan over high heat, add the oil and ground pork mixture. Cook, stirring to break up the meat until golden brown and cooked through. Add half the flour and stir to color, add the remaining flour and stir to coat and cook slightly.
9Gradually add the milk, cook, stirring constantly for 3 minutes, or until the mixture boils and thickens.
Tip: If the gravy is too thick add a little milk to loosen.
10Split the biscuits in half, spoon over the sausage gravy and serve.