Active preparation time: 25 minutes
Total time: 60 minutes
Serves: 2–3
Biscuits
2 cup flour plus more for the work surface
¼ tsp baking soda
1 Tbs baking powder
1 tsp kosher salt
8 Tbs (1 stick) unsalted butter, diced and very cold
¾ cup (6 fl oz/177 ml) buttermilk
1/2 cup (4 fl oz/118 ml) Left Hand Milk Stout Nitro or similar stout
Preheat the oven to 425°F (218°C). Combine the dry ingredients in a bowl and mix well. Transfer the dry ingredients to the bowl of a food processor fitted with the steel blade. Add the butter and pulse until it resembles a course meal. Add the buttermilk and beer all at once and pulse just until the dough comes together.
Turn the dough out onto a floured work surface and roll out to ½" (6 mm) thickness. With a floured 4–5" (10–12 cm) biscuit cutter, cut out rounds and place them about ½" (6 mm) apart on a baking sheet. Bake for 15 minutes or until they’re golden brown. Remove from the oven and allow them to cool for a few minutes before serving.
Country Gravy
2 Tbs (1 fl oz/30 ml) olive oil
1 lb (454 g) breakfast sausage
2 cup (16 fl oz/473 ml) chicken stock
2 cup (16 fl oz/473 ml) Left Hand Milk Stout Nitro or similar stout
8 Tbs (1 stick) butter, melted
2/3 cup flour
1 Tbs fresh thyme
1 cup (8 fl oz/237 ml) heavy cream
1 Tbs kosher salt
In a large saucepan over medium heat, heat the olive oil. Add the sausage and cook using a whisk to break the sausage into small pieces. Add the chicken stock and beer and bring to a boil.
In a small bowl, make a roux by mixing the melted butter and flour. Whisk the roux into the sausage mixture and reduce the heat to medium. Add the thyme and simmer for 30 minutes. Add the cream and salt and heat through.
Spoon the gravy over the warm biscuits and serve immediately.
Beer Suggestions: Pair with the remaining Left Hand Brewing Milk Stout Nitro (Longmont, Colorado). Also pairs well with Founders Breakfast Stout (Grand Rapids, Michigan) and Terrapin Moo Hoo Chocolate Milk Stout (Athens, Georgia).