- 4
Ingredients
- FOR THE BISCUITS, WHISK:
- 11/2 cups all-purpose flour
- 1/4 cup yellow cornmeal
- 1 Tbsp. each baking powder
- and sugar
- 1 tsp. table salt
- 1/2 tsp. baking soda
- CUT IN:
- 4 Tbsp. cold unsalted butter,
- cubed
- 3/4 cup buttermilk
- FOR THE GRAVY, BROWN:
- 1 lb. bulk Italian sausage
- 4 Tbsp. olive oil, divided
- 1 cup finely diced onions
- 1/2 cup finely diced red bell
- pepper
- 1 Tbsp. minced fresh garlic
- 1 tsp. dried Italian seasoning
- 1/2 tsp. red pepper flakes
- STIR IN:
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/4 cup chopped fresh basil
- Salt and black pepper to taste
Preparation
Step 1
Preheat oven to 450°. Line a baking
sheet with parchment paper.
For the biscuits, whisk together
11/2 cups flour, cornmeal, baking
powder, sugar, 1 tsp. salt, and
baking soda.
Cut in butter until pea-sized.
Add buttermilk and stir just until
combined. Turn dough out onto
a floured surface and pat to 1-inch
thick. Cut biscuits using a 2-inch
round cutter, repatting scraps
as necessary. Place biscuits on
prepared baking sheet and bake
until golden, 12–14 minutes.
For the gravy, brown sausage
in 2 Tbsp. oil in a sauté pan over
medium-high heat until cooked
through, using a potato masher
to break up the meat, 5 minutes;
transfer to a bowl. Heat remaining
2 Tbsp. oil in same pan and cook
onions, bell pepper, garlic, Italian
seasoning, and pepper flakes
until onions soften, 4–5 minutes.
Add sausage back to pan.
Stir in tomato paste; cook
1 minute. Stir in flour; cook
1 minute. Slowly whisk in milk,
bring to a simmer, and cook until
thick, 8–10 minutes. Off heat, stir
in basil and season with salt and
black pepper.
Per serving: 954 cal; 66g total fat (25g sat); 132mg chol;
1924mg sodium; 62g carb; 3g fiber; 30g protein