Biscuits and Gravy

Flaky maple biscuits covered with decadent sausage gravy. This take on a Southern classic shows that sugarcane doesn't have to be the only sweetener. The use of maple as the only sugar in this dish is unique as it is not only being used as the sweetener, but as the dominant ingredient. The buttery biscuits are covered in a sweet and peppery glaze making it the perfect vessel for the rich sausage gravy.

Biscuits and Gravy

Created by: Katie DeVries & Morgan Failla

Prep Time: 35 minutesCook Time: 45 minutesTotal Time: 1 hour 20 minutes

Ingredients

Biscuits- 2 1/2 tsp baking powder- 2 tsp kosher salt- 3 tsp maple sugar, granulated- 1/4 tsp baking soda- 3 1/2 cups AP flour- 1 cup butter, unsalted, cubed, chilled- 1 cup buttermilk

Maple Syrup Glaze- 2 Tbsp black pepper- 1/2 cup maple syrup, dark grade

Sausage- 1 lb. ground pork- 1 Tbsp sage, finely chopped- 1 Tbsp thyme, finely chopped- 1 tsp light brown sugar- 3 tsp maple sugar, granulated- 1/2 tsp kosher salt- 1/4 tsp fennel seeds- 1/4 tsp red pepper flakes- 1/4 tsp black pepper- 1/4 tsp garlic powder- 1/4 tsp smoked paprika
Sausage Gravy- 2 cups pork sausage- 4 Tbsp butter, unsalted- 1/2 cup flour- 5 cups milk- 2 Tbsp salt- 2 Tbsp pepper- 1/4 cup maple syrup, dark grade

Instructions

BISCUITS, preheat oven to 425˚F. In a food processor, add baking powder, salt, sugar, baking soda and flour, pulse to combine. Add the chilled butter and pulse until butter is size of a pea. With the processor running, add the buttermilk until a dough forms. Transfer dough to table and pat into a 1-inch thick square. Using a bench scraper, cut dough into 4 pieces and place in refrigerator for 10 minutes.
MAPLE SYRUP GLAZE, while the dough chills, mix together maple syrup and black pepper, set aside.
After the dough has chilled, place on a floured surface and stack the 4 pieces on top of one another. Roll dough into a 1-inch thick rectangle, cut into a 4x3 grid to make 12 biscuits. Transfer biscuits to a parchment-lined baking sheet, leaving 2 inches of space between one another. Brush tops of biscuits with melted butter, place in oven and reduce the temperature to 350˚F, bake for 20-25 minutes. Halfway through baking time, brush maple-pepper mixture on top of biscuits.
PORK SAUSAGE, in a bowl, mix everything together except the pork, then work the pork into the spices, making sure everything is thoroughly combined. Set aside.
SAUSAGE GRAVY, add some oil to a medium saucepan and cook sausage over high heat, stirring occasionally, forming a crust and browning the pork, 5-8 minutes. Once the pork sausage is cooked and browned, using a slotted spoon, transfer to a small bowl. Add butter to drippings in the pan and then add the flour, whisking constantly. Cook for 5 minutes and then gradually add the milk, whisking, until incorporated. Reduce the heat to medium-low and cook gravy until thickened, about 8-10 minutes. Stir in sausage, season with salt and pepper and add the maple syrup.
Cut open a biscuit and pour the sausage gravy over top.

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