Biscuits with Sausage Gravy
- 2 cups flour
- 1 tablespoon baking powder
- 2 teaspoons sugar
- ½ teaspoon salt
- ½ teaspoon cream of tartar
- ½ cup (1 stick) unsalted Darigold butter
- ⅔ cup Darigold milk
- 1 pound seasoned ground pork (no links)
- ½ medium onion, minced
- ⅓ cup flour (2 oz.) plus additional if needed
- 1½-2 cups Darigold milk
- 5 sprigs of thyme
- 1 bay leaf
- Kosher salt and pepper to taste
Preheat oven to 425°F. Stir together flour, baking powder, sugar, salt and cream of tartar in a mixing bowl. Cut butter into the dry ingredients with a pastry blender until the mixture resembles coarse crumbs.
Make a well in the center; add milk all at once. Stir just until dough clings together. Do not overmix.
Place dough on a lightly-floured surface. Knead by folding dough in half and pressing gently with heel of palm; repeat process nine more times. Roll or pat dough to ½” thickness. Cut with a 2½” biscuit cutter, dipping in flour between cuts. Transfer biscuits to a baking sheet and bake 10 to 12 minutes, or until golden. Makes 12 biscuits.
Sauté ground pork and onion in a medium-size saucepan over medium-high heat. Cook until browned and the onion is translucent.
Sprinkle flour into the mixture. Stir to blend, adding more flour to absorb all the fat if necessary.
Add 1½ cups milk and stir; add more milk as needed, stirring to prevent lumps. Add the bay leaf and thyme; simmer gently for 15 to 20 minutes. Remove the bay leaf and thyme; season with salt and pepper. Makes 2 to 3 cups.