Biscuits with Sausage Gravy

Name: Biscuits with Sausage Gravy
Yield: serves 6 to 8
Ingredients: About 12 ounces sausage, casings removed; 1 1/2 cups Béchamel Sauce (page 288); 1/4 cup chopped fresh parsley; Kosher salt and freshly ground black pepper to taste; 6 to 8 Bubby’s Variation on Mr. Beard’s Cream Biscuits (page 54), cut in half

December 14, 2011

Béchamel, a basic French white sauce made with butter and cream or milk, is combined with a generous amount of homemade sausage, then poured over warm, flaky biscuits. It’s as addictive as it is undeniably rich. For extra decadence, put poached eggs (see page 75) on top of the biscuits. Make the biscuits ahead of time and freeze them for up to two months. Rewarm in a preheated 350°F oven for 10 to 15 minutes.

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