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Buttermilk Biscuits and Sausage Gravy

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Recommend preparing the biscuits first(not baking them), getting the gravy started, and then baking the biscuits while the gravy is thickening up. That way you can stir the gravy frequently which is hard to do when your hands are covered with flour and dough. I you don't have self-rising flour, you can substitute using a ratio of 1 cup flour, 1 1/4 tsp baking powder, plus 1/8 tsp of salt, for every cup of self-rising flour.

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Ingredients

  • Buttermilk Biscuit Recipe Ingredients:
  • 2 1/2 cups self-rising flour
  • 2 tsp sugar(optional)
  • 1/2 tsp kosher salt
  • 4 Tbsp shortening
  • 4 Tbsp chilled butter (you can use 8 Tbsp of either)
  • 1 cup chilled buttermilk (plus 1-2 Tbsp more if needed)
  • 1 Tbsp melted butter (Optional to brush on top of biscuits after baking)
  • Sausage Gravy Ingredients:
  • 1 lb sage-flavored pork sausage
  • 1/4 cup chopped onion
  • 6 Tbsp flour
  • 4 cups whole milk
  • 1/2 tsp poultry seasoning
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1-2 dashes worcestershire sauce
  • 1-2 dashes tabasco sauce or other hot sauce
  • 1-2 Tbsp butter or bacon grease (if needed)

Details

Preparation

Step 1

Buttermilk Biscuits

Preheat oven to 450 F. Prepare a floured surface for shaping the dough and have an ungreased baking sheet ready (lined with silpat sheets if you have them)

Whisk together flour, sugar and salt in a medium-sized bow. Using a fork or pastry blender cut in the shortening and/or butter. Work quickly, you don't want to fats to melt - the key to fluffy biscuits is minimal handling. The mixture should be crumbly.

Make a well in the flour mixture, and pour in the buttermilk. Stir with a spoon and blend just until the liquid is absorbed and the dough comes away from the sides of the bowl - add 1-2 tbsp more buttermilk if the dough is dry.

With lightly floured hands, turn out the dough onto a lighty-floured surface and gently fold it over on itself 2 or 3 times. Shape into a 3/4" thick round. If you use a rolling pin, be sure to flour it first to keep the dough from sticking to the pin.

Using a 2 inch biscuit cutter, cut out the biscuits pressing straight down. Dip the cutter in flour between cuttings to keep the dough from sticking to the cutter. Place biscuits on the baking sheet so that they just touch. (for crunchy sides leave space in between)

Bake for 15-18 minutes or until lightly golden brown on top. Turn the baking sheet around halfway through baking so the front biscuits cook equal to the back ones.

Optional: Brush the tops of the biscuits with melted butter.


Sausage Gravy:

Preheat a large saucepan over medium high heat. Crumble the sausage into the pan and let it brown for a minute or two, then tun down to medium heat. Continue cooking, breaking up the sausage into smaller pieces, until no pink remains. Stir in the onions and cook until they are transparent.

Remove sausage with a slotted spoon leaving the drippings in the pan. If less than 3 Tbsp of drippings remain add enough butter or bacon grease to equal about 3 Tbsp of drippings. Add the cooked sausage back to the pan on medium heat, and sprinkle the flour over the sausage. Stir in the flour and cook for about 6-8 minutes, until the mixture starts bubbling and turns slightly golden brown.

Stir in the poultry seasoning, nutmeg, worcestershire sauce, tabasco or hot sauce and salt. Cook for 1 minute to deepen the flavors. Slowly add the milkk and cook over medium heat, stirring occasionally until thickened ( about 15 minutes). Be patient it will thicken.

Makes 10-12 servings





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