Good Ole Joe
Ahrens, Ronda
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Sun-Dried Tomato Biscuits with Sausage Gravy

“To retain respect for sausages and laws,
one must not watch them in the making.”
~ Otto von Bismarck

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Sun-Dried Tomato Biscuits with Sausage Gravy
Food & Wine Archives

Wine Recommendation:
Serve these gravy-soaked biscuits with a tart Tuscan red, such as the 1994
Contini Bonacossi Trefiano Carmignano or the 1995 Banfi Rosso di Montalcino.

Servings: 4

2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
3/4 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into small pieces
1/2 cup buttermilk
1/4 cup minced red onion
1 large egg, lightly beaten
2 tablespoons finely chopped sun-dried tomatoes
(oil-packed)

 Make Ahead:
The biscuits can be frozen for up to 1 week. Reheat in a 350-degree F. oven.

 1. Make the biscuits: Preheat the oven to 400 degrees F. and lightly grease a baking sheet. In a large bowl, combine the flour, baking powder, sugar
and salt. Using a pastry blender or 2 knives, cut the butter into the flour
until it resembles small peas. In a small bowl, combine the buttermilk,
onion, egg and sun-dried tomatoes. Stir the buttermilk mixture into the
flour just until incorporated. Transfer the dough to a well-floured surface
and knead 2 or 3 times.
2. Pat or roll the dough into a 7-inch square, about 3/4 inch thick. Cut the dough into 4 squares and place on the prepared baking sheet. Reduce the oven temperature to 375 degrees F. and bake in the center rack of the oven for about 25 minutes, or until the biscuits are golden on the bottom and cooked through.
3. Make the gravy: In a medium bowl, combine the sausage with the onion, 1 tablespoon of the parsley, the sage and a generous pinch each of salt and pepper. Scoop walnut-size balls of the sausage mixture onto a large plate.
In a large skillet, heat the oil. Add the sausage balls and cook over moderately high heat until browned all over, about 5 minutes. Drain the sausage balls in a strainer set over a bowl.
4. Pour 1/4 cup of the fat back into the skillet. Add the mushrooms and leek and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Stir in the flour and cook, stirring, until lightly golden,
about 2 minutes. Gradually stir in the stock and cook over moderately low heat, stirring occasionally, until thickened, about 5 minutes. Return the sausage balls to the skillet and heat through. Season with salt and a generous pinch of pepper and stir in the remaining 1 tablespoon of parsley.
5. Split the biscuits in half and set the bottoms on 4 dinner plates. Top with the sausage gravy and biscuit tops.
--Jesse Cool