Cheddar Cayenne Gravy (Print Version)
# Ingredients:
→ Spicy Cheddar Biscuits
01 -
2 1/2 cups plain flour
02 -
1 tbsp sugar (regular white)
03 -
1 tbsp baking powder
04 -
1/2 tsp fine salt
05 -
2 tsp garlic powder
06 -
1 tsp smoked paprika
07 -
1/2 tsp cayenne pepper (optional, for a kick)
08 -
113g butter, unsalted, melted and cooled down
09 -
1 cup buttermilk (keep it cold)
10 -
1 cup sharp cheddar, shredded
11 -
1 tbsp freshly chopped chives
→ Creamy Sausage Gravy
12 -
4 thick slices of bacon, diced
13 -
450g ground breakfast-style sausage
14 -
1 tbsp unsalted butter
15 -
1 shallot, chopped up
16 -
225g thinly sliced baby bella mushrooms
17 -
2 garlic cloves, minced
18 -
Salt and black pepper, to taste
19 -
1/2 tsp dried sage
20 -
1/2 tsp smoked paprika
21 -
2 tbsp tomato paste
22 -
3 tbsp plain flour
23 -
60ml chicken broth
24 -
500ml milk
25 -
2 tbsp chopped fresh chives (for sprinkling on top)
# Instructions:
01 -
Fire up your oven to 230°C (450°F). In a huge mixing bowl, toss in the flour, sugar, baking powder, seasoning, garlic powder, smoked paprika, and cayenne, and mix them up well.
02 -
Grab a measuring cup and combine the cooled melted butter with the cold buttermilk. Stir with a fork until little clumps form. Pour this into your dry ingredients, followed by the cheese and the chopped chives.
03 -
Stir the dough with a fork until it’s manageable by hand. Put it on a floured surface, knead till it comes together, then split it in two. Stack both halves, squish it flat, and roll it out to around 1.25cm (1/2 inch) thick.
04 -
Use a 6.5cm (2.5 inch) round cutter to make 8 biscuit shapes. Arrange them on a parchment-lined baking tray, then bake 10-12 mins till the tops just start to get golden. Let them cool for a bit.
05 -
Heat up a large pan over medium-high heat, tossing in the diced bacon. Cook it till it’s crisp, then move it to a plate lined with paper towels. Leave just a thin layer of grease in the pan.
06 -
Bring the skillet back to medium-high, crumble in the sausage, and cook it until there isn't much pink left. Sprinkle with salt and pepper while breaking up the meat.
07 -
Push the sausage to one side of the pan, then on the empty side, melt butter. Toss in the chopped mushrooms, shallot, and garlic. Give it about 2 minutes before combining everything together. Leave it to cook another 5-8 minutes until the mushrooms soften up.
08 -
Stir in tomato paste until evenly mixed. Sprinkle the flour across the pan and stir till no dry spots remain. It’ll get very thick. Cook this for a minute to get rid of that floury taste.
09 -
Pour in the broth and mix to loosen things up. Add milk and stir until smooth. Set heat to medium-low and let simmer 8-10 mins. Adjust with salt and pepper, and thin it out with extra milk if needed.
10 -
On each plate, set two biscuits and coat them with a ladle of sausage gravy. Sprinkle on bacon bits and a dash of chopped chives.
# Notes:
01 -
Don’t knead the biscuit dough too much—just enough to combine everything gently.
02 -
For more spice, add a pinch of crushed red pepper flakes while cooking the veggies.