The food lab better home cooking through science ( PDFDrive ) 185
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1tablespoonunsaltedbutter
1poundMaple-SageBreakfastSausage(here)orgoodqualitybulksausage
1smallonion,finelychopped(about⅔cup)
2tablespoonsall-purposeflour
2cupswholemilk
Koshersaltandfreshlygroundblackpepper
1. Heat the butter in a 10-inch heavy-bottomed nonstick
skillet over medium-high heat until foamy. Add the
sausage and cook, using a wooden spatula or spoon to
breakupthemeat,untilnolongerpink,about6minutes.
Addtheonionandcookuntilsoftened,about2minutes.
2. Add the flour and cook, stirring constantly, until
completelyabsorbed,about1minute.Graduallyaddhalf
of the milk, whisking constantly, then whisk in the
remainingmilkandallowtocometoasimmer,whisking
constantly. Simmer, whisking, until thickened, about 3
minutes. Season to taste with salt and plenty of black
pepper.
EASYCREAM
BISCUITS
Don’twanttobotherwithallthatfoldingandshapingbut
still want tender, plush, light, buttery biscuits or scones
for the brunch table? Cream biscuits or scones are the
answer. Cream biscuits are to flaky biscuits what
shortbreadistopiecrust.Thatis,ratherthangettingthe
butter and flour to build up into flaky, irregular layers
thatseparateuponbaking,yousimplyaddfarmoreliquid
fat(intheformofbothmeltedbutterandcream),enough
to completely coat the flour.The result doesn’t have the
layersofaflakybiscuit,butithasallthetendernessanda
uniquelyfluffytextureofitsown.
Thebestpart?Justfiveingredients(OK,sixifyouadd
sugar to make them into scones), one bowl, and fifteen
minutesstarttofinish.DidntIsaytheseareeasy?
MAKES8BISCUITS
10ounces(2cups)all-purposeflour
1tablespoonbakingpowder
ắteaspoonkoshersalt
4tablespoonsunsaltedbutter,melted
1ẳcupsheavycream
1.Adjustanovenracktothemiddlepositionandheatthe
