Smoked White Cheddar Biscuits with Pork Sage Gravy

Smoked White Cheddar Biscuits with Pork Sage Gravy

prep time

minutes
cook time

minute
servings
8

Ingredients





















Cooking Instructions

For biscuits:


1

Place oven baking rack in middle position. Heat oven to 450°F (425°F for dark pan). In large bowl, whisk together flour, sea salt, sugar and baking powder. Cut in 1/2 stick butter with pastry blender or 2 knives until mixture is crumbly. Add buttermilk and cheese; stir just until combined.


2

Turn dough onto floured work surface. Flatten and gently fold dough over on itself 5 or 6 times. Press into 8-inch circle, about 1-inch thick. With floured 2.75-inch cutter, cut biscuits. Press dough scraps together and cut additional biscuits, cutting 16 biscuits in all.


3

Place biscuits on baking sheet so they barely touch. Bake 12 to 17 minutes or until golden brown.


For gravy:


1

Cook pork in 12-inch heavy skillet (cast iron or heavy steel) until thoroughly cooked, stirring frequently. Drain, leaving 1/4 cup of drippings in skillet. Place pork on paper-towel lined plate. Add 1 stick butter to skillet drippings and melt. Stir in 3/4 to 1 cup flour. Cook until flour is browned, scraping up browned bits from skillet. Gradually stir in milk and cream. Stir constantly until mixture thickens and boils. Add hot sauce, sage and pork. Heat thoroughly. Season to taste with salt and pepper.


Final preparation:


1

For each serving, split 2 biscuits and place on plate. Ladle 1 cup gravy over the top. Top with 2 eggs if desired. Garnish with additional fresh sage, if desired.


Ingredients





















Cooking Instructions

For biscuits:


1

Place oven baking rack in middle position. Heat oven to 450°F (425°F for dark pan). In large bowl, whisk together flour, sea salt, sugar and baking powder. Cut in 1/2 stick butter with pastry blender or 2 knives until mixture is crumbly. Add buttermilk and cheese; stir just until combined.


2

Turn dough onto floured work surface. Flatten and gently fold dough over on itself 5 or 6 times. Press into 8-inch circle, about 1-inch thick. With floured 2.75-inch cutter, cut biscuits. Press dough scraps together and cut additional biscuits, cutting 16 biscuits in all.


3

Place biscuits on baking sheet so they barely touch. Bake 12 to 17 minutes or until golden brown.


For gravy:


1

Cook pork in 12-inch heavy skillet (cast iron or heavy steel) until thoroughly cooked, stirring frequently. Drain, leaving 1/4 cup of drippings in skillet. Place pork on paper-towel lined plate. Add 1 stick butter to skillet drippings and melt. Stir in 3/4 to 1 cup flour. Cook until flour is browned, scraping up browned bits from skillet. Gradually stir in milk and cream. Stir constantly until mixture thickens and boils. Add hot sauce, sage and pork. Heat thoroughly. Season to taste with salt and pepper.


Final preparation:


1

For each serving, split 2 biscuits and place on plate. Ladle 1 cup gravy over the top. Top with 2 eggs if desired. Garnish with additional fresh sage, if desired.


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