Biscuits-Buttermilk-&-sausage gravy*

 

Ingredients:

+For buttermilk cookies:

°1 1/2 cups all-purpose flour (375 ml)

°1 cup quick oats (250 mL)

°1 t of baking-powder (15 ml)

°1/2 t baking-soda (2.5 ml)

°1 teaspoon of white sugar (5 ml)

°1/2 teaspoon of salt (2.5 ml)

°6 tablespoons cold butter, cut into cubes (90 ml)

°1 cup buttermilk (250 ml)

+For the sauce:

°12 oz turkey  sausages

°1 tsp canola oil optional (15 ml)

°1/3 c oat flour (75 ml)

°1/2 tsp of salt (2.5 ml)

°1/4 teaspoon freshly ground black pepper (1 ml)

°1/4 tsp dried thyme (1 ml)

°3 c cold milk (750 ml)

*Methods

For biscuits:

Preheat the oven to 450°F (230°C) degrees.

In a mix bowl, whisk flour, oats, baking powder, baking soda, sugar / salt.

Cut in the butter, using a pastry blender or two knives, until the pieces of butter are about the size of a pea.

Adding buttermilk, stirring, to mix comes together.

board your work surface with flour, un-mold dough also knead for just 6 round. That's it - don't overwork your dough.

Shapping dough rectangle 3/6 inch thick.

Cutting to eight squares with  sharp knife.

Placing on  sheet.baking lined with paper-parchement, brushing top with buttermilk (if want) and bake for 10-12 minutes or until golden brown. Serve with sausage sauce.       

For the sauce:

Crumble the sausages to a nonstick skillet over medium-high heat.

Cooking, stir frequently, to brown & no longer pink.

If there is little fat in the pan, add 1 tablespoon of canola oil. Whisk together oatmeal, salt, pepper and thyme, cook until oil is absorbed. Do not brown.

Gradually stir in the milk, bring to a boil and cook, stirring, until the sauce thickens.

Serve immediately over warm, split cookies.

Enjoy !