Jalapeño Biscuits and Sausage Gravy Recipe

Jalapeño Biscuits

1. Cut butter into 1/2″ cubes and place in the freezer for 10-15 mins.
2. Add flour, baking powder, salt, and garlic powder to a food processor then pulse till well-integrated. Add chilled butter and pulse until large crumbs form.
3. Transfer mixture to a large bowl. Stir in 3 Tbsp minced jalapeõs till combined. Drizzle buttermilk and honey in while tossing with a fork to combine. Lightly knead until a shaggy dough forms.
4. On a floured surface, form dough into a 1″ thick circle. Cut dough into 4 equal pieces then stack pieces into layers. Press the layers down then roll out into a 1″ thick circle. Using a ~3” circular cookie cutter, cut out as many circles as you can, until the dough needs to be packed together and rolled out again. Repeat until all dough is cut into circles. Using a baking sheet, transfer biscuits to grill.
5. Preheat griddle to low heat.
6. Brown biscuits directly on griddle surface for 1-2 mins per side. Be careful not to burn.
7. Remove biscuits from griddle and place them on a grill-safe wire rack, then place the wire rack on the griddle and close the lid. Cook for ~15 mins or until biscuits are completely cooked through, while flipping biscuits halfway through. Remove from griddle and serve immediately with Sausage Gravy.

Sausage Gravy

1. In a large pan over medium heat, brown sausage until completely cooked through (don’t drain grease when finished).
2. Add butter and stir to melt.
3. Sprinkle flour over sausage while stirring. Cook for another 1-2 minutes, stirring until flour is absorbed.
4. Slowly stir in milk, then bring to gentle simmer. Continue simmering (while stirring occasionally) until gravy reaches desired thickness. Salt and pepper if necessary (don’t be afraid to go heavy on pepper—gravy loves pepper). Keep on low heat until ready to serve.