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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: N.Y.T Biscuits & Gravy   
    Categories: Breads, Dairy, Pork, Vegetables, Herbs   
         Yield: 7 servings   
       
   MMMMM--------------------------BISCUITS-------------------------------   
     2 1/4 c  (340 g) A-P flour; sifted   
         1 tb Granulated sugar   
     1 1/2 ts Baking powder   
         1 ts Salt   
         1 c  (240 mL) buttermilk; room   
              - temp   
    5 5/16 oz Tub full-fat Greek yogurt;   
              - room temp   
       1/2 c  (112 g)salted butter, melted   
              - more as needed   
      
   MMMMM-----------------------SAUSAGE GRAVY----------------------------   
        12 oz Raw breakfast sausage   
         1 sm Yellow onion; fine chopped   
         2 lg Garlic cloves; grated or   
              - chopped   
         3 tb All-purpose flour   
         1 c  Unsalted chicken stock   
         1 sm Bay leaf   
         2 c  Whole milk   
     1 1/2 ts Black pepper   
       1/2 ts Ground sweet paprika   
       1/4 ts Ground cayenne; more to   
              - taste   
       1/8 ts Ground nutmeg (opt)   
         2 tb Fine chopped fresh parsley   
         1 tb Fine chopped fresh sage   
              Salt   
       
     Set oven @ 450ºF/232ºC.   
        
     PREPARE THE BISCUITS: In a medium bowl, using a wooden   
     spoon, stir together flour, sugar, baking powder and   
     salt. Mix together buttermilk and yogurt, add to the dry   
     ingredients and stir to combine.   
        
     Pour melted butter into an 8" glass baking dish and   
     place dough on top of melted butter. Using your hands,   
     spread dough evenly across the dish until it touches the   
     sides. (If the dough starts to stick to your fingers,   
     use a little butter on your fingertips to keep it from   
     sticking.)   
        
     Run a knife through the dough to score 9 equal squares.   
     Bake until golden brown at the bottom, 20 to 25 minutes.   
     Brush with more butter on top and set aside.   
        
     WHILE THE BISCUITS BAKE, MAKE THE SAUSAGE GRAVY: Heat a   
     large, deep skillet over medium heat. Add the sausage   
     and cook until browned, about 10 minutes, stirring and   
     breaking up any large pieces with a wooden spoon or   
     spatula.   
        
     Add the onion to the skillet and cook for 5 minutes,   
     stirring occasionally. Add garlic and cook until   
     fragrant, about 30 seconds.   
        
     Stir the flour into the sausage mixture and cook for 1   
     minute, stirring constantly, until it blends into the   
     sausage fat. (You want to make sure it’s cooked enough   
     that the flour taste goes away, but not so cooked that   
     it’s toasted.)   
        
     Slowly add the chicken stock and bay leaf, stirring the   
     sausage mixture until combined. Continue cooking for   
     about 3 to 4 minutes, stirring frequently.   
        
     Add the milk and continue stirring. When the gravy   
     begins to simmer, lower the heat to medium-low and cook   
     for 7 minutes, stirring often, until thickened.   
        
     Add black pepper, paprika, cayenne and nutmeg (if   
     using); stir to mix well. Add parsley and sage. Remove   
     the bay leaf. Taste and adjust seasoning.   
        
     Remove the cooked biscuits by cutting them along the   
     scoring lines and using a spatula to pop them out. Slice   
     the biscuits to split them horizontally, then serve the   
     sausage gravy over the open halves.   
        
     By: Millie Peartree   
        
     Yield: 6 to 8 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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