Modes

Ingredients

Biscuits

• 8 cups all-purpose flour

• 1 ounce salt

• ¼ cup sugar

• 4 Tablespoons baking powder

• 1 pound cold, unsalted butter, grated or diced

• 14 ounces buttermilk

• 3 eggs

Gravy

• 1 pound breakfast sausage, ground

• 1/3 cup all-purpose flour

• 3 cups whole milk

• salt and pepper to taste

Instructions

Biscuits

Preheat Wolf Oven to 350°F on Convection Mode and place rack on position 3.

Combine the flour, salt, sugar, baking powder, cold grated butter, and mix with hands until butter is separated and in pea-size pieces.

In a separate bowl, mix the buttermilk and eggs together, then pour into the mixing bowl quickly.

Mix with hands until a dough starts to lightly come together. Make sure not to over mix – it is okay if a little flour is not incorporated.

Pour the dough out on a floured surface and slowly work by hand to bring the dough into a workable shape.

Roll out to around 3/4 to 1 inch thickness and cut out with a circle cutter of your choice.

Bake in Wolf Oven for 28 minutes. Remove from oven and let rest for 5 minutes.

Gravy

While the biscuits are cooking, cook sausage in a skillet over medium heat and cook, breaking up sausage with a spatula or wooden spoon.

Once sausage is brown (with no pink left), sprinkle flour over top and stir to soak up all of the grease. Mix with a spoon to make sure the flour does not stick to the bottom of the pan and burn – about 30 seconds.

Slowly add milk to the skillet, one cup at a time, mixing well and bringing to a simmer. Mix between cups to avoid the flour clumping.

Once all of the milk has been added, continue to cook until mixture reaches desired thickness.

Add salt and pepper as needed.

Split 2 biscuits and serve with gravy on top.