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April 15, 2013

Sun-Dried Tomato Biscuits with Sage and Sausage Gravy

Sundried tomatoes are like tomatoes on steroids. They add rich flavor to every bite.

Serves 4
Prep Time: 20 minutes
Total time 45 minutes



  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1 stick butter, cut into pieces
  • 1/2 cup buttermilk
  • 1/4 cup minced red onion
  • 1 large egg, beaten
  • 2 tablespoons sun-dried tomatoes, oil-packed, finely chopped


  • 1 pound sausage
  • 1/2 medium onion, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 1 tablespoon sage, finely chopped
  • salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 large leek, thinly sliced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup milk


    Make the biscuits: Preheat the oven to 400 degrees and lightly grease a baking sheet.

    In a large bowl, combine the flour, baking powder, sugar and salt. Using a pastry blender cut the butter into the flour until it resembles small peas.

    In a small bowl, combine the buttermilk, onion, egg and sun-dried tomatoes. Stir the buttermilk mixture into the flour just until incorporated. Transfer the dough to a well floured surface and knead 2 or 3 times. Pat or roll the dough into a square about 3/4 inch thick. Cut dough into biscuits and place on baking sheet. Bake on the center rack for about 25 minutes or until golden brown.

    Make the Gravy: In a medium bowl, combine the sausage with the onion, 1 tablespoon of the parsley, the sage and a generous pinch each of salt and pepper.

    Scoop walnut sized balls of the sausage mixture onto a large plate.

    In a large skillet, heat the oil. Add the sausage balls and cook over moderately high heat until browned all over, about 5 minutes. Drain the sausage balls on a paper towel.

    Pour 1/4 cup of the fat back into the skillet. Add the leeks and cook over moderately high heat, stirring occasionally, until softened about 5 minutes.

    Stir in the flour and cook, stirring until lightly golden about 2 minutes. Gradually stir in the stock and cook over moderately low heat, stirring occasionally, until thickened about 5 minutes. Top with milk and heat through.

    Return the sausage balls to the skillet and heat through. Season with salt and pepper and remaining parsley.

  • Posted by terri at April 15, 2013 03:02 AM