Bantha Biscuits and Blue Sauce!
Thanks to Kalska Nubu of the Draluram (Mandalorian Chef Society) for this excellent recipe!
2 cups All Purpose Flour
2 tsp Baking Powder
¼ tsp Baking Soda
1 tsp Salt
7 tbsp Butter (chilled in the freezer and sliced thinly)
¾ cups Buttermilk
2 tbsp Buttermilk (for brushing)
¼ cup Flour
2 ½ cups Milk
½ Lbs Sweet Italian Sausage (or whatever sausage patty you prefer)
Blue Food Coloring
- Start by preheating your oven to 425° F (or 220° C) and prep a baking sheet with wax paper, parchment paper, or a silicone mat.
- Whisk together the dry ingredients.
- Using a pastry blender, forks, or a food processor, combine the dry ingredients and the cold butter until coarse crumbs form. These are vital to the crumble-y and deliciously absorbent nature of the end product.
- Form a crater in the center of your mix, pour the buttermilk directly into it, and stir until combined and then stop or you risk wasting all that hard, crumbley work.
- Flour a work surface well and turn out your dough, forming it into a more or less thin rectangle.
- Fold into thirds, benign careful to collect and replace any crumbs that fall out, and flatten back into a rectangle. Repeat this step two more times. Once done, roll out into a rectangle approximately ½ inch thick.
- Cut out your biscuits using either a biscuit cutter or a creatively sourced method such as using a geometric compass or a drinking glass. Biscuit Baron standard is 2 ½ in. and should yield approximately 12 biscuits. Results may vary.
- Arrange your biscuits on your prepared sheet and make a crater with your thumb on each one. Brush the tops of each with buttermilk. I’ve found the best result comes by brushing until the indent you make forms a full pool.
- Finally, bake for about 15 minutes or until a nice golden-brown.
- Begin by adding a few drops of blue food coloring to your milk. Remember, you can always add more, but you can’t take any out. If in doubt, use less at the start and add more once it is being cooked. Set aside.
- On a medium heat, brown and crumble the sausage in a large saucepan. You can either drain or keep any grease. Be warned, keeping it may affect your final color.
- Add the flour and stir it into the meat. Slowly and carefully add in the milk, constantly stirring. Once it begins to boil, reduce heat to medium-low and continue stirring, letting it thicken. Season to taste with salt and pepper.
- Once thick enough cover the back of a spoon, remove from heat and serve over the biscuits.