How to Make the Best Biscuits and Sausage Gravy of Your Life

The term "Very crunchy" is not taken lightly. When we say this, we mean it, and in the case of Kelly Fields ' cookies and sausage gravy, we say it with our mouths full and hearts full of joy. As co-founder of the Jean Villa in New Orleans, Fields designed the breakfast, lunch, dinner, and brunch menu (as well as the baking section), which has a whole "Make a Sponge" section that includes toppings like pimento cheese, blue crab with Hollandaise sauce and fried egg, and the most delicious and meaty stuff. of all of them: sausage sauce.Fields ' cookie-making technique can be a little unconventional — she rolls the dough into a book to create many layered layers, then cuts them into squares, but the result is an almost impossibly high, crisp crust that gives way to a lush, flavorful core. Eat them straight from the pan, bake and freeze them, or even leave the dough in the refrigerator for a few days in case your favorite singer drops by. (Just watch the video.)Buttermilk biscuits with saucesuseful tips If the gravy is too thick, dilute it with milk. Make sure that the milk and sauce are hot.If the sauce is too thin, melt 4 ounces of butter, add 4 ounces of flour, and cook for 5 minutes (until the taste of flour disappears). Slowly add to the hot sauce. Cook for 5 minutes or until the sauce thickens (you can use the whole roll, or you can not use it).
Preheat the oven to 365 ° F.Cook the sausages in a large skillet over medium-high heat, stirring occasionally, until the pork is no longer pink.