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FRESH GREEN ONION SAUSAGE GRAVY Makes 6 servings To add even more flavor, stir in some sliced fresh green onions. WHAT YOU WILL NEED: 1 pound fresh green onion pork sausage, casings removed ¼ cup all-purpose flour 1 teaspoon freshly ground black pepper 1 chicken bouillon cube or 1 tablespoon chicken broth 2½ cups whole milk Salt, to taste HOW TO PREP: In a heavy-bottomed skillet over medium heat, cook the sausage, breaking it up into crumbles with a wooden spoon, until it is no longer pink, about 5 minutes. Sprinkle the flour and pepper over the sausage and cook,

itself and then pat it back into a rectangle. Repeat a few more times to form a dough that just holds together when cut. Use your hands or a rolling pin to press the dough out until it is about ¾- to 1-inch thick. Use a 2-inch round cutter dipped in flour to punch out biscuits, making sure not to twist the cutter as it goes in and out of the dough. Place biscuits 2 inches apart on prepared baking sheet. Press any scraps into a rough rectangle and punch out additional biscuits. Discard any remaining scraps; do not re-roll more than once. Brush the biscuits with some of the melted butter and bake until risen and golden brown, 15 to 20 minutes. Immediately brush with the remaining butter and serve hot with Fresh Green Onion Sausage Gravy.

paper and set aside. In a food processor, combine the flour and salt. Add the diced, chilled butter and pulse until the mixture is crumbly (with a few larger pieces of butter scattered throughout) for a total of about 15 one-second pulses. Transfer to a large bowl. Form a well in the center of the flour mixture and add the buttermilk. Using your hands, mix the buttermilk into the flour mixture. Turn the bowl as you go, lifting your hand from the bottom of the mixture to the top, almost in a folding motion. At this point, the dough should still be shaggy, with plenty of flour left in the bottom. Turn out the dough onto a lightly floured surface. Pat the dough into a rectangle, incorporating the remaining flour. Fold the dough over onto

stirring constantly, until the flour has been absorbed by the fat, around 2 to 5 minutes. Add the bouillon cube or chicken broth. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over biscuits. WHAT YOU WILL NEED: 3 cups White Lily Self-rising Flour 1 teaspoon kosher salt ¾ cup (1½ sticks) unsalted butter, diced and chilled, plus 4 tablespoons, melted, for brushing 1 cup buttermilk, chilled HOW TO PREP: Preheat oven to 425°F. Line a baking sheet with parchment B UTTERMILK BISCUITS Makes about a dozen biscuits

58 ROUSES SUMMER 2023