Maple Cream Flaky Biscuits and Gravy
Smothered in a maple cream, these biscuits taste a bit like a buttermilk pancake. Then served with a warm sausage gravy, this comfort meal is the perfect dish!
Ingredients
Maple Cream
- 3/4 cup heavy cream
- 1/3 cup maple syrup
- 2 tsp salt
Biscuits
- 2 sticks very cold butter
- 6 cups all purpose flour
- 2 tbsp baking powder
- 2 tbsp sugar
- 2 tsp salt
- 1 tsp baking soda
- 3 cups buttermilk
Sausage gravy
- 2 lbs breakfast sausage (I go with the OG Bob Evans)
- 1 stick (8 tbsp) butter
- 1/2 cup flour
- 6 cups whole milk
- 2 tsp black pepper
- 2 tsp salt
- optional: 1 tsp red pepper flakes
Instructions
- Start by making the maple cream. In a small bowl, whisk the heavy cream, maple syrup and salt until incorporated. Set aside.
- preheat your oven to 425 degrees F.
- Next make the biscuits. I start by cubing all of the butter so it is in small chunks. This helps blend the butter and flour later. Add two tablespoons of flour to the butter and toss to coat the butter. Place the cubes butter in the freezer until ready to use.
- Next in a medium bowl, mix the flour, baking powder, sugar, salt and baking soda. Mix until combined. Then add in the frozen cubes butter. Using a pastry blender (you can also use your hands or a food processor) mix the butter into the flour mixture until you get the texture of coarse sand. I’ve also heard concrete to describe what this should feel like once mixed. Basically you want to have small chunks of butter throughout the mixture so that the butter isn’t completely incorporated.
- Shake the buttermilk so you get a few bubbles, then pour it into the butter flour mixture. Start to combine with a fork until the dough gets sticky. Then transfer the dough to a floured surface. Flour your hands and work the dough into a ball. Try not to overwork the dough or the biscuits will be super dense.
- Press the dough with the palms of your hands until you have a flat circle about 1.5 inches high. Using a biscuit cutter or the lid of a mason jar, stamp out biscuits from the dough. Transfer to a baking sheet fitted with a silo at or lined with parchment paper.
- Brush the biscuits with the maple cream mixture then bake until golden brown, about 20 minutes.
- Make the sausage gravy by first adding the breakfast sausage to a large cast iron skillet or a pot larger than 4 quarts, over medium heat. Brown the sausage about 4-5 minutes until cooked all the way through and fat is starting to render. Now add the butter and let it melt. Coating the sausage. Once the butter is melted, sprinkle the top with flour and coat the sausage. This is your roux. You’ll notice the sausage mixture starts to resemble a paste.
- Add the milk stirring so the contents on the bottom of the pan don’t burn. Turn the heat a bit higher so it’s over medium-high heat. Continue stirring until the gravy starts to thicken. This should take about 10 minutes. When the gravy starts to coat the back of a wooden spoon, add the salt, pepper and pepper flakes. Remove from the heat.
- To assemble start by opening a biscuit and brushing some extra maple cream on top. Then top your biscuit with some sausage gravy. This is where I add a bit of hot sauce. Then serve.