I rarely watch the show "The Chew", but the other day it was on tv while Maddux and I were playing in the media room. I will say I know who the hosts are because of all the cooking shows I watch on Food Network but it's never something I watch regularly. Since we're talking about this show, I was just informed of the sexual misconduct involving Mario Batali while I was making this; he was a host on The Chew until recently. WTF! I am so saddened by the continual sexual allegations surrounding Hollywood. What I am not sad about, however, is that it has given so many women around the world the courage to speak out about their stories of sexual assault. But I'll not get into that here.
Ok, back to the recipe! I obviously saw this on The Chew that day and immediately wanted to make it this weekend! I knew it'd be the perfect accompaniment to the fresh squeezed juice recipe I had in mind. Yesterday on our Sprouts Supermarket trip, I got all of the ingredients for a great brunch on what I knew would be a gloomy, rainy, Sunday. Since this recipe would make enough for six, I asked my mom to join us in this goodness. Unfortunately, my step dad couldn't come because he's getting over a bit of a cold; we missed you Pa Pa Mike!!
This recipe if really easy, even if you've never made homemade biscuits before. And if you don't want to make homemade you could totally substitute with pre-made.
2 and 1/2 cups self-rising flour
1/2 teaspoon Kosher salt
1/2 teaspoon baking soda
6 tablespoons unsalted butter (chilled)
1 and 1/4 cups buttermilk
1 tablespoon olive oil
1 pound sage breakfast sausage (casing removed)
1 small onion (peeled and small diced)
2 and 1/2 tablespoons all purpose flour
2 cups chicken stock
3/4 cup heavy cream
1/4 teaspoon chili flakes (plus more to taste)
3 scallions (root ends removed, thinly sliced)
1/3 cup parsley (finely chopped)
Kosher salt and freshly ground black pepper (to taste)
Preheat oven to 450ºF.
For the Biscuits: Lightly flour a baking sheet and set aside.
In a large bowl add flour, salt, and baking soda and whisk to combine. Grate chilled butter on the large holes of a box grater into the flour mixture and fold to combine. Refrigerate for at least 15 minutes. Make a well in the center of the mixture and add the buttermilk. Using a wooden spoon, stir until just combined. On a lightly floured work surface, turn out the dough and shape into a ball. Flatten slightly, remove to prepared baking sheet and refrigerate for 15-20 minutes.
For the Sausage Gravy: In a 10-inch cast iron skillet over medium-high heat add olive oil. Add the sausage and cook until deep golden brown, breaking it up in to small pieces as it cooks. Add onions and season with salt. Continue to cook until onions soften, about 5 minutes. Stir in the flour, chicken stock, cream and chili flakes. Simmer until thickened, about 30-40 minutes, then season with salt and pepper. Stir in the scallions and parsley.
To Assemble: Remove dough from refrigerator roll out dough into a 10-inch circle and place on top of gravy. Brush the butter on top of the biscuits. Bake for 15-20 minutes or until lightly golden brown and flaky. Remove from the oven and allow to cool for 5 minutes before serving.
Tip: Assemble the skillet and dough separately the day before and hold in the refrigerator for a hearty, stress-free breakfast the following morning!
PS Do yourself a favor and check out my Instagram post about the homemade juice I made for mimosas!!