2 cups self rising flour
8 tbsp unsalted butter and 3tbsp for brushing
1 cup and 3 tbsp buttermilk
1/2 tsp salt
1/2 tsp baking soda
1 tbsp sugar
2 heaping tbsp chopped fresh habanero pepper
3 heaping tbsp fresh thyme chopped
1/2 cup of shredded sharp cheddar cheese(more is you prefer)
WARNING – ALL INGREDIENTS NEED TO BE SUPER COLD, BUTTER SHOULD BE FROZEN EVEN THE MIXERS AND MIXING BOWL SHOULD BE IN THE FRIDGE AND CHILLED.
In a cold bowl add the flour,sugar,salt,baking soda and mix until combined.
To the food processor add half the flour mixture and 8tbsp of butter. Pulse the mixture until it becomes crumb consistency. Pour the crumb mixture back into the bowl with the rest of the remaining flour mixture.Make a well in the middle of the bowl and add the buttermilk, slowly combining the mixture not over working the mixture. The dough will be sticky. At this point you may add the habanero, cheddar and thyme. Turn out the dough on the counter and knead 10 seconds just until combined. Rolled dough out to 1 1/2 inch in height. Start making the shapes using a cup or a pastry cutter. brush the top of each biscuit with remaining buttermilk. Place in a preheated 375 degree oven and bake 15 to 20 minutes . your dough should be cold at all times if you think your dough is not cold enough its okay to pop them in the freezer for 10 minutes after they are shaped.
After your biscuit is baked allow them to rest 5 minutes before removing from the pan.
Sausage gravy ingredients
1/2 pound ground pork sausage
1/2 of large white onion
1/2 cup poblano pepper chopped
3 garlic cloves chopped
1 tbsp oil
2 tbsp butter
3 tbsp flour
2 cups milk
1 tbsp fresh thyme
1 1/2 tsp dried oregano
salt and pepper to taste
In a hot skillet add the oil, add the sausage and brown, then add the onion and poblano, saute until soft. Add the garlic and butter saute 1 minute, add the flour saute 1 minute,add the milk and mix thoroughly, add the salt pepper thyme and oregano, allow to simmer until thicken 5 minutes. Serve along side biscuit.