If you are looking for a post-Thanksgiving brunch recipe that doesn’t involve turkey, look no further than biscuits and gravy with cacio e pepe scones.
For some years, I’ve wanted to make the perfect biscuit, which is basically the biscuit of nostalgia – the biscuit that my grandmother used to make. I watched her make biscuits for years: in fact, my first cooking experiments were rolling out a bit of biscuit dough and adding sprinkles and other oddball ingredients to them. My grandma would dutifully bake these biscuit cookies along with the biscuits for dinner and I’m sure that my grandfather equally dutifully would eat and praise them. For as long as I watched, though, I don’t actually remember what ingredients she used.
My husband, Clay, experiences the same nostalgia. He has a biscuit memory from his grandma’s cooking, which we haven’t been able to pinpoint or reproduce, though we’ve tried. I realized, though, after making scones some time ago that my scone recipe is remarkably biscuit like: light, fluffy, and buttery. I’ve wanted to try out a savory scone/biscuit and then make gravy.
So this weekend, make up a batch of cacio e pepe scones and smother them in sausage and gravy – you won’t be disappointed and I think both our grandmothers would approve.
Biscuits and Gravy with Cacio e Pepe Scones
Cacio e Pepe Scones
Makes 12 scones
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground black pepper
1/2 cup butter
1 cup shredded Parmesan cheese, Pecorino Romano or similar
1/2 cup heavy cream
Preheat the oven to 400 degrees.
In a medium bowl, combine the flour, baking powder, salt and black pepper. Cut the butter into slices. Add the butter into the dry mixture and either use a pastry cutter or your hands to incorporate the butter until it forms pea size chunks. Add the cheese and mix it in. Add the heavy cream and egg gently incorporating until all the flour/butter mixture is wet and sticks together in a shaggy dough.
Turn the dough out onto a parchment lined baking sheet and form into a circle. Cut the dough into twelve pieces that radiate out from the middle of the circle. Gently separate each piece – you want just a bit of space between each scone so that they can rise.
Bake for 20-25 minutes or until the tops of the scones are golden brown. These can be frozen and reheated wrapped in aluminum foil at 350 degrees for about thirty minutes.
Cream Gravy with Sausage
6 links cooked sausage, cut into small pieces.
1 tablespoon drippings from the cooked sausage
1 tablespoon olive oil
2 tablespoons flour
1 1/2 cup milk
Black pepper to taste
Heat the drippings and oil over medium heat in a small saucepan. Add the flour a bit at a time, whisking constantly. The flour may clump a bit and that’s fine. Once all the flour is incorporated, add the milk slowly, continuing to whisk. Bring to a low simmer and cook until the gravy begins to thicken. Stir the entire time to keep the milk from burning. When the gravy is to your preferred consistency, take off the heat and add the sausage.
Serve the cream gravy with sausage over one or more Cacio e Pepe scones, split in half. Enjoy!