Buttermilk Lemon Biscuits & W Sauce Gravy
2 cups AP flour
- 4 tsp baking powder
- ¼ tsp baking soda
- 1 tbsp lemon zest
- ¾ tsp kosher salt
- 6 tbsp cold unsalted butter, cubed
- 2 tbsp shortening
- 1 cup cold buttermilk + 2 tbsp for brushing
- 1tbsp flakey sea salt, for garnish
1 lb ground breakfast sausage
- 1 tbsp fennel seed
- 1 larg shallot, minced
- 1 clove garlic, finely minced
- 2 tbsp unsalted butter
- 1/3 cup Wondra All-Purpose Quick-Mixing Flour
- ½ cup dry white wine
2 tbsp The W Sauce
- Salt and fresh cracked Black Pepper, to taste
- 3 cups whole milk
- ½ a lemon, for juice
- Chives and Parsley, minced, for garnish
Egg: poached or over-easy
Hot Sauce or Fireshire®
In a medium bowl, combine flour, baking powder and soda, salt, and lemon zest. Mix with a whisk until well combined.
- Add cubed cold butter to the dry mixture, and with clean hands, pinch butter into dough repeatedly until flour mixture and butter becomes shaggy. Then gradually add buttermilk until you can grip the dough to form a large disk. Do not overmix.
- Roll the disk into about an inch thick. Using a 3-inch round biscuit cutter, cut about 10 biscuits and lay the cut dough onto a lightly greased parchment lined baking sheet. Place a sheet of biscuits in the freezer for about 20-30 minutes.
- Preheat the oven to 450 degrees F. Once biscuits are frozen, pull them out and with a pastry brush, brush the tops of biscuits with some buttermilk, and sprinkle with a light sprinkle of salt of choice (I use Maldon Sea Salt).
- Bake at 450 degrees F on the middle rack, for about 12 to 15 minutes, or until golden brown. Remove from the oven and set aside while making the gravy.
In a large skillet, add shallot, garlic, fennel seed and butter and on medium heat, melt down shallot and garlic just to cook through, and be sure not to burn. Add breakfast sausage, and season with salt and pepper and W Sauce. Mix well and break apart sausage with a wooden spoon to create small sausage crumbles. Turn the heat up if necessary to brown sausage and stir often to be sure not to burn.
- Once meat is golden brown, add flour and stir constantly to cook down flour and it turns into a cakey, paste with the sausage. Add wine and cook down for another minute or two. Turn off heat and add milk, stirring constantly, making a thick, gravy consistency. Add lemon juice, and taste for seasoning. Add any needed salt, pepper and/or W Sauce to taste, if desired.
- To plate each dish, split a biscuit in half to create two discs, and place the bottom half of the biscuit on the plate. Spoon desired amount of gravy over bottom disc, then top with garnish, an egg and/or any other toppings, and then the top disc.