Ingredients
Sausage Gravy & Bacon Biscuits
- 16 oz. Smithfield Hometown Original Bacon (cut into 1/2-inch pieces)16 oz.
Bacon Biscuits:
- 2 1/2 cup(s) All-purpose flour (plus more for shaping)2 1/2 cup(s)
- 1 Tbsp. Baking powder1 Tbsp.
- 1/2 Tsp. Baking soda1/2 Tsp.
- 1 Tsp. Kosher salt1 Tsp.
- 1 Tsp. Sugar1 Tsp.
- 2 Tbsp. Vegetable shortening2 Tbsp.
- 8 Tbsp. Unsalted butter (chilled, cut into 1/4-inch pieces)8 Tbsp.
- 1 1/2 cup(s) Buttermilk1 1/2 cup(s)
Sausage Gravy:
- 12 oz. Smithfield Hometown Original Breakfast Sausage Patties12 oz.
- 1 Tbsp. Butter (for greasing)1 Tbsp.
- 2 Tbsp. Unsalted butter2 Tbsp.
- 1 whole Yellow onion (finely diced)1 whole
- 2 clove(s) Garlic (peeled, grated)2 clove(s)
- 1/4 cup(s) All-purpose flour1/4 cup(s)
- 2 1/2 cup(s) Whole milk2 1/2 cup(s)
- 1 Tbsp. Chives (chopped)1 Tbsp.
- 1 Tbsp. Parsley (chopped)1 Tbsp.
- Kosher salt
- Pepper
Instructions
Bacon Biscuits:
Preheat oven to 450°F. Grease a cookie sheet with softened butter.
In a medium sauté pan, add the bacon, cook about 5–8 minutes until crisp. Remove to a paper-towel lined plate and set aside to cool.
In a large bowl, whisk together flour, baking powder, baking soda, sugar and salt. Add the shortening and use your fingertips to pinch it into the flour to form small, pea- size pieces.
Drop the cold butter into flour-shortening mixture and toss until all of the pieces are separated and coated. Add the buttermilk and reserved bacon to the flour mixture. Mix with a rubber spatula or wooden spoon until the dough forms a shaggy ball and there are no dry bits of flour left. The dough should be slightly sticky.
Lightly coat your work area with additional flour. Transfer the dough to the work surface and lightly dust the top with flour. Lightly coat your hands with flour and gently press the dough to form it into a smooth rectangle. Pat the dough into a larger rectangle, 1/2 inch thickness.
With a floured 1/5-inch biscuit cutter, cut out the dough rounds. Flip the rounds over so that the smooth sides that were against the work surface face up and place on the prepared pan, spacing the round 1/2 inch apart. Gently gather the scraps, stack them and pat out again. With a clean brush, gently brush off any excess flour from the top of the biscuits. Place the pan in the middle of the oven. Bake for 15 minutes until golden. Cut in half and serve with Smithfield Sausage Gravy.
Sausage Gravy: Heat a large sauté pan over medium-high heat. Add the butter; once melted, add sausage and cook until browned. Using a slotted spoon, remove to a paper towel-lined plate.
Add the onion to the pan and sauté 2–3 minutes, until translucent. Season with salt and pepper. Add garlic and cook until fragrant about 1 minute. Add sausage back to the pan, stir in flour. Slowly stir in milk allowing the mixture to thicken as you pour. Bring mixture to a boil, lower to a simmer and allow to cook, stirring constantly until thickened. Stir in the chives and parsley and season with salt and pepper.
