Buttermilk Biscuits and Pat LaFrieda’s Sausage Gravy

Name: Buttermilk Biscuits and Pat LaFrieda’s Sausage Gravy
Cook time: 2 h 10 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 2 1/2 teaspoons ground sage; 2 teaspoons kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon Aleppo pepper or ancho chile powder; 1/4 teaspoon dark brown sugar; 1/8 teaspoon ground cloves; 2 pounds ground pork, chilled in freezer 15 minutes; 7 cups all-purpose flour (about 1 pound 13 3/4 ounces), plus more for work surface; 1/2 cup granulated sugar; 2 tablespoons baking powder; 2 tablespoons kosher salt; 1/2 teaspoon baking soda; 1 1/2 cups cold unsalted butter (12 ounces), cut into 1/2-inch pieces; 2 1/2 cups whole buttermilk; 6 tablespoons unsalted butter (5 ounces); 2 pounds Pork Sausage; 2 cups cipollini onions (about 11 ounces), peeled; 1 small (8 ounce) yellow onion, finely chopped (about 1 cup); 1 tablespoon kosher salt, divided; 1 cup dry white wine; 1 cup all-purpose flour (about 4 1/4 ounces); 3 1/2 cups chicken stock; 2 cups whole milk; 1 1/2 cups heavy cream; 2 Parmesan rinds (about 1 1/2 ounces); 1/3 cup chopped fresh flat-leaf parsley; 2 tablespoons chopped fresh sage; 1 tablespoon chopped fresh rosemary

Instructions

Cook:2h 10min

This Buttermilk Biscuits and Pat LaFrieda's Sausage Gravy recipe from chef Angie Mar gets its flavor from homemade pork sausage and wine-infused gravy. Get the recipe from Food & Wine.

Updated at: Sat, 22 Mar 2025 16:37:00 GMT