Ready to Make Up

Yes, last week was an explosion of ugly but I'm ready to make up. Perhaps the passing of time and some distance - like a trip to Atlanta - will put everyone in a better frame of mind. I'll be in my kitchen doing my part for da Bears. I'm hoping they are ready to clean up their mess and bring on their A game. 

This relationship has some great memories. Remember when we celebrated my birthday with a 30-12 win against the Falcons that included an Urlacher touchdown? That was special. Let's make up and celebrate a win.

The menu for that Bears win was a delicious brunch of Southern Biscuits and Gravy. I recall clinking our glasses and kicking up our heels. Enjoy the memory!

Southern Biscuits and Gravy

INGREDIENTS

Biscuits:
2 cups all-purpose flour, plus more as needed
2 teaspoons baking powder
1 teaspoon fine salt
1/2 teaspoon baking soda
8 tablespoons cold unsalted butter (1 stick), cut into 1/2-inch pieces
1 cup cold buttermilk

Gravy:
3 tablespoons unsalted butter
12 ounces uncooked breakfast sausage, casings removed
1/3 cup all-purpose flour
1/2 teaspoon fine salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/8 teaspoon cayenne pepper
3 1/2 cups whole milk

INSTRUCTIONS

Biscuits:
Heat the oven to 425̊F and arrange a rack in the middle. Line a baking sheet with parchment paper; set aside.
Whisk together the measured flour, baking powder, salt, and baking soda in a large bowl to aerate and combine. Add the butter pieces and toss to just coat them in the flour mixture. Place the bowl in the freezer for 10 minutes.
Using a pastry blender or 2 knives, and working quickly so as not to soften the butter, cut the butter into the dry ingredients until it’s in pea-size pieces. Drizzle in the buttermilk and stir just until a moist, shaggy dough comes together.
Generously dust a work surface with flour. Scrape the dough out onto the surface and dust the top with more flour. Using floured hands, gently pat the dough into a 1-inch-thick circle.
Using a 2-1/2-inch round cutter dipped in flour, cut out as many biscuits as possible (press straight down through the dough—do not twist the cutter, or the biscuits will not rise properly). Transfer the biscuits to the prepared baking sheet, spacing them at least 1 inch apart. Gather the scraps into a ball, pat it into a 1-inch-thick circle, and cut out more biscuits. Repeat as needed until you have 8 total. Discard any remaining dough.
Bake until the biscuits have risen and are golden brown on top, about 15 to 16 minutes. Transfer them to a wire rack. 

Gravy:

Meanwhile, in a saucepan, cook the sausage over medium heat until no longer pink. Stir in butter until melted. Sprinkle with flour. Stir the flour mixture long enough (about 1 minute) so the raw taste of the flour is gone. Gradually stir in milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes. Serve over biscuits.