I never remove the sausage from the pan. Once the sausage is almost fully cooked, I add enough flour to soak up all the grease. I cook the sausage with the flour for about a minute or so until the sausage is coated in flour and the raw taste has cooked out of the flour. Then start adding milk a little at a time. Instead of waiting for it to thicken, it starts out thick and I'm simply adding milk to make it thinner. Chicken broth turns it into a brown dinner gravy rather than a white breakfast gravy.
Finding the right dough wetness is the challenge one must wrestle with always Im sorry to report. I’ve been making pies for years and I still find that getting it perfect is rare. In general I would say erring on the side of more wet gives you a dough that is easier to work with but a bit tougher/less flaky whereas a minimally wet dough is flaky but cracks a lot around the perimeter and is tougher to work with. And while similar to pie dough, the butter ratio in biscuits is actually lower. Pie crust is usually 3-2-1; 3 parts flour, 2 parts butter, 1 part liquid…so butter is 2/3 the weight of the flour and pie crust and 1/2 the weight in biscuits respectively
Yummy. I’ll try this when I get settled 🤗 Maybe I’ll have to leave out the truffles 🥸
The truffle was just for fun because I had it! It’s certainly not necessary! Cheers
I never remove the sausage from the pan. Once the sausage is almost fully cooked, I add enough flour to soak up all the grease. I cook the sausage with the flour for about a minute or so until the sausage is coated in flour and the raw taste has cooked out of the flour. Then start adding milk a little at a time. Instead of waiting for it to thicken, it starts out thick and I'm simply adding milk to make it thinner. Chicken broth turns it into a brown dinner gravy rather than a white breakfast gravy.
Love this. I just made an all butter crust pie- and struggle with the amount of wetness. Is it comparable to how you form the biscuit dough?
❤❤❤
Finding the right dough wetness is the challenge one must wrestle with always Im sorry to report. I’ve been making pies for years and I still find that getting it perfect is rare. In general I would say erring on the side of more wet gives you a dough that is easier to work with but a bit tougher/less flaky whereas a minimally wet dough is flaky but cracks a lot around the perimeter and is tougher to work with. And while similar to pie dough, the butter ratio in biscuits is actually lower. Pie crust is usually 3-2-1; 3 parts flour, 2 parts butter, 1 part liquid…so butter is 2/3 the weight of the flour and pie crust and 1/2 the weight in biscuits respectively