Before you start the biscuits, it’s very important to know that the most common mistakes made with biscuits are heat and over working the dough. With that being said when all of your ingredients are gathered, put the butter in the freezer for an hour or so. Leave all the ingredients in the fridge in their bowls so everything is as cold as possible. Pro-Tip #1 for biscuits is keep everything in the fridge and or freezer until you’re are ready to use.
With that being said let’s get to making biscuits!
Bacon & Chive Biscuits:
- 1/2 bacon, minced
- 4 cups all-purpose flour
- 1/2 cup chopped fresh chives
- 4 teaspoons baking powder
- 1 1/3 teaspoons kosher salt
- 1 1/4 teaspoon baking soda
- 3/4 cup and 2 tablespoon unsalted butter, shredded with cheese grater and put into freezer
- 1 3/4 cups buttermilk
Start by frying up your bacon until crispy. Mince and set aside. Chop chives and set aside.
Using a bowl big enough to incorporate all of the ingredients above, start by adding the flour, salt, baking powder, baking soda and incorporate. The add your butter, and buttermilk and mix until almost combined. Then add in Bacon and chives, then mix until all is incorporated. The goal at this point is to ONLY mix it enough to make sure it’s all incorporated. Once all of the ingredients have been combined and your dough is formed place it back in the fridge, covered for 5 minutes or so, just to put a chill back in it. Once that has rested for 5 minutes, turn onto a floured surface. Using a rolling pin, roll out dough so that it’s about 1 ½ inch thick. Using a biscuit cutter, cup or cookie cutter. Cut out the biscuits. Once the first round is done, roll over the dough and smooth back out again, Don’t waste the dough! Place on a cookie sheet and place back in the fridge for about 10 minutes. Putting it back in the fridge helps the butter from not melting, if you have to much heat added to your dough your biscuit will be as dense as a hockey puck.
Preheat the oven to 425 degrees
Place in oven, until golden brown. Check after about 12 minutes. I always like to rotate the baking sheet so everything can cook evenly. Once biscuits have hit that beautiful GBD stage (Golden Brown and Delicious) top with a little melted butter.
Fresh Breakfast Sausage:
- 2 lbs fresh pork
- 2 teaspoons fresh sage
- 1 ¼ teaspoon coarse kosher salt
- 1 ¼ teaspoon fresh black pepper
- ½ teaspoon dried oregano
- 1 ¼ dark brown sugar
- 1/3 teaspoon crushed red pepper flakes
Take all ingredients and place in a stand up mixer. Using the paddle attachment mix until all combine. I like to let it go for 1-2 minutes on 3-4 setting for speed in the kitchen aid mixer.
Brown off pork and strain. Keep fat left over from frying for the roux of your gravy.
- 1/3 cup All Purpose Flour
- 3 tablespoons unsalted butter
- 2 cups milk
- 1/4 cup of water (if needed)
- 1 ¼ tablespoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
In a pot big enough to fit your gravy and your sausage and using the fat from the browning of your pork breakfast sausage, add to that your flour. This is your roux. Mix the flour, fat and butter (if needed, it will depend on how much fat you had left over after browning your sausage.) Cook your roux on low heat for 2 minutes. The add your milk. Whisk until its combined and begin to add all of your seasoning listed above. Keep on low heat until it has become thick. Add your sausage and adjust the seasoning with salt and black pepper. If the gravy mixture is to thick, add the water a tablespoon at a time to desired thickness.
I dont think there is a dish, other than fried chicken that is, that screams southern food quite like this one. Its a dish that i’ve grown up eating and have enjoyed for the last 25+ years. One of my earliest memories is watching my granny making my grandpa biscuits. Mind you it wasn’t these biscuits, as we grow so do our taste buds. Her biscuits were very basic, however I remember them being the best biscuits i’ve ever had. I enjoy making this dish almost as much as she enjoyed it. She really enjoyed making, serving and enjoying food with her family. And that is something i’ve adopted since I was 12. The love for food and the need for the food I grew up eating to be shared with the next generation and my family for years to come. I hope you enjoy this dish as much as I enjoyed making it!