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Rosemary Beer Biscuits with Stout Sausage Gravy

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Servings 6 -8 servings

Ingredients
  

For the biscuits:

  • 3 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp chopped fresh rosemary
  • 8 tbs unsalted cold butter cut into cubes
  • 1/2 cup buttermilk
  • 2/3 cup Belgian ale or wheat beer
  • 2 tbs melted butter
  • ¼ tsp course sea salt

For the gravy:

  • 1 lb pork sausage raw, without casing
  • ¼ cup finely chopped white onion
  • 1 tbs butter
  • 6 tbs flour
  • 3 cups whole milk
  • 1 cup stout
  • ¼ tsp salt
  • ½ tsp pepper
  • 1 tsp Worcestershire sauce
  • ¼ tsp cayenne pepper

Optional

  • 4 large eggs fried

Instructions
 

  • Preheat oven to 400.
  • In a processor add flour, baking powder, baking soda, salt, sugar, and rosemary.
  • Pulse to combine. Add the cold butter, process until well combined. Add to a large bowl.
  • Add the buttermilk and beer. Mix with a fork until just combined.
  • Add to a well-floured flat surface, pat into a rectangle. Using a cold rolling pin (preferably marble) gently roll into a large rectangle, about 1 inch in thickness, using as few strokes as possible.
  • Fold the dough into thirds as you would a letter about to go into an envelope. Roll lightly, once in each direction to about 1 inch thickness, fold in thirds again. Gently roll into about 1 1/2 inch thickness (this will give you the flakey layers).
  • Using a biscuit cutter cut out 6 to 8 biscuits. Place in a baking pan that has been sprayed with cooking spray.
  • Brush biscuits with melted butter, sprinkle salt.
  • Bake at 400 for 12 to 15 minutes or until the tops are golden brown.
  • To make the gravy add the sausage to a pan over medium high heat. Cook, breaking up with a wooden spoon, until browned. Add the onions and butter, stirring and cooking until onions are browned, about 5 minutes. Sprinkle with flour. Whisk until flour is well combined. Cook until flour has browned. Add the milk, stout, Worcestershire, salt, pepper and cayenne pepper. Cook until thickened, about 8 minutes.
  • Top the biscuits with gravy and fried eggs, if desired.