(From Edible Santa Fe), by Amy White.
2 C. all purpose flour
1 T. baking powder
3/4 t. salt
6 T. cold unsalted butter cut into small pieces (or 1/3 C. shortening)
1 C. buttermilk (or milk with juice of half a lemon)
1/4 lb. sausage
2 T. flour
2 C. milk
1/2 C. chopped green chile
1/4 C. grated cheddar
Salt and pepper
- Preheat oven to 450F.
- Mix flour, baking powder, and salt in a food processor.
- Add the butter and pulse a few times until the mixture resembles cornmeal, with a few pea-sized chunks remaining. (If you don’t have a food processor, just cut the fat into the flour mixture with a fork.)
- Add buttermilk and pulse until the dough comes together in one large piece. Do not overmix.
- On a floured surface, fold dough over 2 or 3 times to bring it together. Gently flatten to about 3/4 inch thick. Cut dough into circles with a can, or 9 even squares.
- Place biscuits onto a cookie sheet and bake 15-17 minutes, or until well-risen and golden brown.
- Meanwhile, fry the sausage in a large skillet, breaking it up into small pieces with a spatula. (Many locally produced sausages are quite lean – you may need to add a little oil to keep it from sticking.)
- Add flour and stir to coat the sausage.
- Whisk in milk and cook until just thickened. Stir in green chile and cheese, season with salt and pepper, and remove from heat.
- Split biscuits in half and top with gravy. Enjoy the rest of the biscuits with butter and jam.