Drop Biscuits + Gravy

Utilizing Bee Local's Willamette Valley Honey, Chef Sarah Schafer shows you how to craft the perfect biscuit + pairs it with an andouille sausage gravy in this soul-satisfying dish.

Ingredients

For The Andouille Sausage Gravy
1 Cup, Yellow Onion, Diced
1 Cup, Celery Diced
1 Garlic Clove, Diced
1 Cup, Andouille Sausage, Small Chop
1/4 Pound, Unsalted Butter
1/4 Cup, All-Purpose Flour
2 Cups, Chicken Stock
1 Cup, Heavy Cream
1 Teaspoon, Worcestershire Sauce
1 Teaspoon, Tabasco Sauce
Salt + Fresh Cracked Black Pepper, To Taste

For The Garlic Chive Drop Biscuits
1 1/2 Cups, Pastry Flour
1 1/2 Cups, All-Purpose Flour
1 Tablespoon, Salt
2 1/4 Teaspoons, Baked Powder
1/2 Teaspoon, Baking Soda
6 Ounces, Cold Butter, Cut Into 1/2 Inch Pieces
1 3/4 Cups, Buttermilk
3 Tablespoons, Chopped Garlic Chives (Substitute With Chives If Unavailable)

Cook this recipe alongside Chef Sarah Schafer step-by-step when you become a member!

Directions

For The Andouille Sausage Gravy
1. In a medium saucepan saute onions, garlic and celery in butter until translucent
2. Add flour to form a roux and cook for an additional 5-6 minutes till the flour turns a pale beige color
3. Slowly whisk in cold cream and chicken stock. Bring back to a simmer
4. Add Worcestershire and Tabasco. Season with salt and pepper to taste

For The Garlic Chive Drop Biscuits
1. Preheat oven to 425 degrees farenheit. 
2. Combine dry ingredients in a mixer with paddle. 
3. Add small cubes of butter and chives, and mix to distribute
4. Add buttermilk all at once and mix on low speed just until combined
5. Drop dough onto parchment lined baking sheets, about 1 ounce per scoop
6. Place biscuits in oven and drop temperature to 350 degrees farenheit
7. Bake for 6 minutes, rotate, and bake until golden brown and done

Plate

1. Serve biscuits on desired platter with side of gravy. Drizzle Bee Local Honey Willamette Valley on top to add a sweet glaze.