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Chive Biscuits with Smoky Sausage Gravy

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Rauchbier adds a delicious smoky note to this sausage gravy. The biscuits are seriously addictive; consider making a double batch so you have extras on hand.

Makes: 4

  • 2 cups all-purpose flour
  • 14 cup chopped fresh chives
  • 4 teaspoons baking powder
  • 14 teaspoon baking soda
  • 12 teaspoon salt, plus additional to taste
  • 14 teaspoon black pepper, plus additional to taste
  • 14 teaspoon smoked paprika
  • 14 cup cold unsalted butter, cubed small
  • 1 cup buttermilk, chilled
  • 1 pound bulk breakfast sausage
  • 14 cup all-purpose flour
  • 1 cup rauchbier
  • 1 cup low-fat milk


 • Preheat the oven to 450 degrees F. 

• Whisk together the flour, chives, baking powder, baking soda, 1/2 teaspoon salt, pepper and paprika in a large bowl. Add butter and rub in with your fingers until the size of peas. Add the buttermilk and blend with a fork until the flour is moistened. Turn out onto a floured surface and knead a few times to combine. Pat out into a 1-inch-thick rectangle and cut into 8 biscuits.
• Place the biscuits on a baking sheet and bake until golden brown, about 15 minutes.
• MAKE THE SAUSAGE GRAVY: Cook the sausage in a large skillet over medium heat until browned, about 6 minutes. Drain all but 1/4 cup of fat. Sprinkle the sausage with the flour and cook, stirring, 1 minute. Add the beer and milk and cook, stirring often, until thickened, about 2 minutes. Season with salt and pepper and serve over the biscuits, about 3/4 cup of gravy for 2 biscuits.


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