Biscuits and Gravy Louisiana Style
Buttermilk Biscuits Cajun Sausage Gravy
Submitted By: Taz

Ingredients:

Southern Buttermilk Biscuits:
   2 Cups All Purpose Flour
   4 tsp Baking Powder
   ¼ tsp Baking Soda
   ¾ tsp Kosher Salt
   2 Tbs Unsalted Butter - chilled
   2 Tbs Shortening - chilled
   1 Cup Buttermilk - chilled










             Louisiana Style Sausage Gravy:
                 1 lb Ground Pork
                 ¾ tsp Smoked Paprika
                 ¼ tsp Ground Black Pepper
                 ¼ tsp Ground White Pepper
                 ¼ tsp Garlic Powder
                 ¼ tsp Onion Powder
                 ¼ tsp Cayenne Pepper
                 ⅛ tsp Ground Thyme
                 2 Tbs Onion - minced
                 2 Tbs Green Bell Pepper - minced
                 2 Tbs Celery - minced
                 3 Tbs Unsalted Butter
                 4 Tbs All Purpose Flour
                 3 Cups Half and Half
                 Kosher Salt to taste
                 -OPTIONAL-
                 Crushed Red Pepper Flakes
Preparation:

Biscuits:
  1. Preheat oven to 450°F
  2. In a large mixing bowl, combine the dry ingredients - Cut your chilled butter into small cubes (the smaller the better) and add to the dry mixture along with the shortening - Using your fingertips, QUICKLY (you don’t want the butter/shortening to melt) work the butter and shortening into the dry mixture until it has the appearance of crumbs about the size of small peas
  3. Make a well in the center and add the chilled buttermilk - Stir until the dough just comes together into a sticky mass
  4. Turn out the dough onto a floured surface and dust with more flour - Flour your hands and gently fold the dough over onto itself 8-9 times - Press out into a round ‘sheet’ about 1 inch thick and using a 2 inch cutter, cut out as many disks as possible and transfer each disk to a baking sheet with each just barely touching - Reform the ‘leftover’ dough and repeat until you have used it all
  5. Bake in the center of the oven until puffed up and lightly golden on top (apx 15-20 minutes) and serve hot
Gravy:
  1. Place the ground pork, paprika, black pepper, white pepper, garlic powder, onion powder, cayenne pepper, thyme, and 1 tsp salt in a large bowl
  2. Using your hands, mix well until thoroughly combined - NOTE: DO NOT SQUEEZE THE MIXTURE; Too much 'squeezing', kneading, or 'mashing' the meat will make it 'heavy' and overly dense - set aside until needed
  3. Tear off small pieces of the meat (now sausage meat) and add them in a single layer to a large skillet
  4. Place the skillet over medium-high heat and allow to cook for 1 minute - Add the onion, bell pepper, and celery - Continue to cook until sausage is lightly browned (apx 6-8 minutes) - Push the browned sausage off to the sides leaving a ‘clear’ space
  5. Add the butter to the ‘clear space’ and allow to melt and foam
  6. Working in the ‘clear space’, whisk in the flour 1 Tbs at a time until thoroughly combined - Stir in the browned sausage and allow to cook (stirring constantly) for 2 minutes
  7. Slowly whisk in the half and half until fully incorporated
  8. Bring to a simmer and allow to cook until thickened to your liking (apx 6-8 minutes)
  9. Adjust seasoning with additional salt, pepper, and add crushed red pepper flakes to your taste (if using)
  10. Serve immediately over your warm, fresh baked buttermilk biscuits, OR skip the biscuits and serve over toast, cornbread wedges, smashed potatoes. or even french fries (OH-SO-GOOD!)