Recipes Breakfast + Brunch Buttermilk Biscuits and Pat LaFrieda’s Sausage Gravy 5.0 (1) 2 Reviews Dry white wine helps cut through the richness in the gravy, bringing a balanced acidity to this hearty dish. Homemade sausage is well-seasoned and not overly sweet, so choose a savory or spicy blend if substituting for store-bought sausage. By Angie Mar Angie Mar Instagram Angie Mar is an American chef, restaurateur and named a Food & Wine Best New Chef in 2017. She owns and operates Les Trois Chevaux in New York City. After moving to New York in 2010, she enrolled at the French Culinary Institute. Before joining The Spotted Pig as sous-chef, she worked at three Brooklyn restaurants, including Reynard, Diner, and Marlow & Sons. In 2013, she became the fourth executive chef at The Beatrice Inn in Manhattan. In July 2021, Mar opened a French restaurant, Les Trois Chevaux, in Greenwich Village. Food & Wine's Editorial Guidelines Updated on November 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: William Hereford Active Time: 50 mins Total Time: 2 hrs 10 mins Yield: 12 Ingredients PORK SAUSAGE 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 BISCUITS 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 GRAVY 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 1/2 teaspoon black pepper Directions Make the pork sausage Stir together sage, salt, black pepper, Aleppo pepper, brown sugar, and cloves in a small bowl. Sprinkle seasoning over pork, and toss gently to incorporate. Cover and refrigerate at least 1 hour or up to 4 hours. Make the biscuits Preheat oven to 425°F. Combine flour, sugar, baking powder, salt, and baking soda in bowl of a food processor. (Bowl will be very full.) Process until combined, about 10 seconds. Add butter; process until butter is the size of small peas, about 10 seconds. With food processor running, gradually add buttermilk in a steady stream, processing just until dough starts to clump together, about 5 seconds. Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Roll dough into a 3/4-inch-thick (about 12- x 9-inch) rectangle. Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times. Roll dough out into a 12- x 9-inch (3/4-inch-thick) rectangle, and cut into 12 (3-inch) squares. Transfer dough squares to a parchment paper–lined baking sheet, leaving about 1/2 inch between each. Bake in preheated oven until biscuits are golden brown, 18 to 22 minutes. Make the gravy Melt butter in a Dutch oven over medium-high. Add half of the pork sausage, and cook, stirring occasionally, until browned, about 8 minutes. Using a slotted spoon, transfer sausage mixture to a medium bowl. Repeat with remaining pork sausage, reserving drippings in Dutch oven. Add cipollini onions, and cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Transfer cipollini onions to bowl with cooked sausage. Reduce heat to medium, and add yellow onion and 1 teaspoon salt. Cook, stirring often, until softened and translucent, about 8 minutes. Add wine, and cook, stirring occasionally, until wine is reduced to about 2 tablespoons, 8 to 10 minutes. Add reserved sausage mixture along with any accumulated juices to yellow onions in Dutch oven. Sprinkle mixture with flour. Cook, stirring constantly, until evenly coated and flour is lightly browned, 2 to 3 minutes. Gradually add chicken stock, milk, and heavy cream, stirring and scraping up browned bits from bottom of Dutch oven. Bring to a simmer, stirring often. Reduce heat to medium-low, and add Parmesan rinds. Cook, stirring occasionally, until gravy is thickened and cipollini onions are tender, 25 to 35 minutes. Stir in parsley, sage, rosemary, pepper, and remaining 2 teaspoons salt. Remove and discard Parmesan rinds. Serve gravy over biscuits. Rate it Print