Benne seeds are richer tasting than sesame but can be tricky to source. You can find them at ansonmills.com, but sesame seeds will also work. This recipe is from Benne on Eagle in Asheville, NC.
Recipe information
Yield
4 servings
Ingredients
Biscuits
¾
1
2
3
¼
1
1½
Gravy and assembly
4
1
1
2
2
1
¾
Need to make a substitution?
Preparation
Biscuits
Step 1
Preheat oven to 375°. Whisk whole wheat flour, baking powder, kosher salt, 3 cups all-purpose flour, and ¼ cup benne seeds in a large bowl. Work in 1 cup chilled butter, smashing with your hands until pieces are the size of dimes and peas. Add buttermilk; mix with a rubber spatula to bring together. Knead dough a couple of times in the bowl until there are no dry spots remaining.
Step 2
Turn dough out onto a lightly floured surface; pat into a 6" square. Fold dough in half, then in half again to create a smaller square. Pat back out to make an 8" square, about 1" thick. Cut into 9 equal-size squares.
Step 3
Transfer biscuits to a parchment-lined baking sheet, spacing 2" apart. Brush with 2 Tbsp. melted butter and sprinkle with sea salt and benne seeds. Bake until golden brown all over, 25–30 minutes.
Gravy and assembly
Step 4
Melt butter in a large skillet over medium heat. Add sausage and increase heat to medium-high. Cook, breaking up with a wooden spoon as it begins to brown, until browned and halfway cooked through, about 5 minutes. Add onion; cook, stirring often, until softened, about 5 minutes. Add flour and cook, stirring, 1 minute. Add milk and bring to a simmer, stirring vigorously to avoid lumps. Reduce heat; simmer until thick, about 5 minutes. Season with salt and a generous amount of black pepper. Stir in vinegar and red pepper flakes.
Step 5
To serve, split 4 biscuits and divide among plates; ladle gravy over (you’ll have extra biscuits). Top with scallions and more black pepper.