Sausage and Biscuit Pull-Apart Breakfast
(8 servings)
Ingredients:
1 lb. Pork Breakfast Sausage
3 cups All Purpose Flour
2 tsp. Baking Powder
½ tsp. Salt
¼ tsp. Baking Soda
6 tbsp. Unsalted Butter, cubed
4 tbsp. Cold Shortening, cubed
1 cup Buttermilk
½ cup Scallions, sliced
8 strips Bacon, thick sliced and diced
¼ cup All Purpose Flour
2½ cups Milk
6 oz. Sharp Cheddar Cheese, shredded
1 tsp. Yellow Mustard, prepared
dash Worcestershire Sauce
as needed Salt and Pepper
Directions:
Form sausage into 15 patties and cook according to package directions. Set aside. Whisk 3 cups flour, baking powder, salt and baking soda together. Cut in butter and shortening with a pastry blender until pea-sized. Stir in buttermilk and scallions until dough comes together. Turn dough out onto a lightly floured work surface. Pat into a 12x12 inch square and cut into 16 equal pieces. Stack biscuit squares and sausage patties together starting with a biscuit piece. Place stack in a 9x5 loaf pan that has been sprayed with nonstick pan spray. Bake in a pre-heated 450-degree oven for 30 or 40 minutes or until an instant-read thermometer reads 180-degrees inserted in the center. While baking, cook bacon in the sausage drippings until crisp. Transfer to a paper-towel-lined plate and reserve ¼ cup of drippings. Whisk ¼ cup flour into drippings, cooking over medium heat for 2 minutes. Gradually add the milk whisking until gravy thickens, 5-8 minutes. Stir in cheese, mustard and Worcestershire. Season gravy with pepper and whisk bacon back in. Pour over loaf and garnish with a little bacon and scallions before serving.
Notes: If you are not into a bacon gravy, just crumble in cooked breakfast sausage.
Ideas for Future Efforts
____________________________________________________________________________
______________________________________
______________________________________
______________________________________
No comments:
Post a Comment