The Lion's Rear

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A Recipe for biscuits and gravy, rather than making high-effort buttermilk biscuits, we make the biscuits with heavy whipping cream. roam:J. Kenji Lopez-Alt

• 1 cup (5 oz.; 150g) all purpose or soft wheat flour

• 1.5 teaspoons (about 5g) baking powder

• 1/4 teaspoon (about 3g) kosher salt (if using table salt, that’s 1/8th teaspoon)

• 5 ounces (about 2/3rds of a cup) heavy cream

• 4 ounces (120g) breakfast sausage (plus a little butter or oil if it’s too lean)

• 1 tablespoon flour

• 1 cup heavy cream (milk will also work)

• Freshly ground black pepper and salt

• oven to 425F

• flour, baking powder, and salt in a bowl

• add in the cream and mix in to a shaggy dough - no kneeding. same amount of cream, by weight, as the dry mixture.

• work it in to a log three inches wide and nine inches long, cut that in thirds

• baking sheet, bake until golden brown (maybe 15 minutes)

• cook the sausage over medium-high heat, break it up with a wooden spoon, until it's no longer pink

• pan should be a bit wet add some oil or butter if needed

• add 1 tablespoon of flour and stir to incorporate

• whisk in the rest of the heavy cream (or milk).

• simmer while stirring frequently, adjust the consistency with milk if it's too thick, cook it down if it's too thin.

• season "aggressively" with black pepper and salt.

biscuits out, split them put the gravy over it and serve.