1,000 Years of Artisanal Cheesmaking

Comté Biscuits & GravyRachel Freier

Comté Biscuits & Gravy

22 Photo Biscuites Gravy Sm
Comté Biscuits & Gravy
Serves: 6
This southern specialty has always been a favorite brunch dish, comforting and filling. I always wished it had cheese in the mix, so here is a recipe for double action cheese adding Comté to both the biscuit and the gravy! Enjoy! Serves: 12 biscuits & gravy
  • 1lb ground sausage or breakfast sausage
  • 6 oz grated Comté
  • 1 leek (white part only, sliced)
  • ½ cup flour
  • 2 T unsalted butter
  • 3 cups whole milk
  • 1 tsp black pepper
  • 1 tsp salt
  • ½ tsp ground rosemary (optional)
  • 2.5 cups AP flour
  • 2 T double action baking powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 ¼ cup buttermilk
  • ½ cup or 1 stick cold butter
  • 1 cup grated Comté
  • 2 oz chopped chives (keep a tsp for garnish)
  • 2-inch round cookie cutter
  1. Pre-heat oven to 425 f.
  2. In a mixing bowl whisk together flour, baking powder & salt.
  3. Make sure butter is cold, cut into small cubes. Add to dry mix and mix in with your hands or a fork until coarse crumbs pea size form.
  4. Make a well in the middle of the mixture and pour in the buttermilk. Fold over and mix with a fork until incorporated.
  5. Add chives and grated Comté and mix in. For a light flakey texture do not over mix.
  6. Put the dough on a floured surface and spread out with your hands into a rectangular shape about 9 inches long. The dough should be a bit sticky and not smooth. Fold the dough into thirds (fold left side over center, then right side, so it's still in a rectangular shape.) Then roll back out (with your hands) to 1-inch thick. Repeat the folding and rolling process twice more, this process will create the flaky layers in your biscuit! Roll the dough out to approx. 10 x 7 rectangle ½" thick and use a 2” cookie cutter to punch out rounds.
  7. Place them on a parchment paper on a sheet tray. Careful to not twist the cookie cutter as to not pinch the sides closed. This will allow the biscuits to rise.
  8. Place cut out biscuits in freezer for at least half an hour to an hour.
  9. Bake for 15 minutes or until the tops are golden.
  1. Brown sausage in a pan. If you are using breakfast sausage in a casing, cut the casing and squeeze the meat out into the pan. Use your favorite breakfast sausage for this recipe or seasoned Italian sausage meat.
  2. When the sausage is cooked through add ½ a stick of butter and the leeks to the pan, stir and cook until melted into the meat.
  3. Add the rest of the butter and stir until melted.
  4. Add the flour to the meat and stir until dissolved.
  5. Pour the milk into the mixture and raise heat until to bring the mixture to a boil. Once boiling reduce heat and whisk until gravy begins to thicken about 5 minutes.
  6. Add salt, pepper, and ground rosemary. Mix.
  7. Add grated Comté and stir until cheese melts.
To assemble biscuits and gravy plate:
  1. Put 2 biscuits on plate, pour gravy over biscuits. Add a poached egg or a fried egg on top for the perfect breakfast. Garnish with chives.