"Biscuits and Sausage Gravy-NEW

By RoketJSquerl

Biscuits and Sausage Gravy – flaky, buttery and fluffy buttermilk biscuits smothered in creamy and spicy sausage gravy made with sausage, a roux, milk and a dash of creole seasoning. A good old Southern breakfast favorite!

Ingredients

• Sausage Gravy:
• 1 pound (453.6 g) breakfast sausage (see notes)
• 3 tablespoons (42.6 g) butter
• 3 tablespoons (21 g) all-purpose flour
• 2 1/2 cups (612.5 g) milk
• 1/2 teaspoon (0.40 g) dried thyme
• 1 teaspoon (3 g) cajun seasoning
• 1/2 teaspoon (1.5 g) or more paprika
• 1/2 teaspoon (0.9) crushed red pepper
• Salt and pepper to taste
• Southern Buttermilk Biscuits:
• 3 cups ( 390 grams) all-purpose flour (I used white lily flour, see notes 3 )
• 1 1/2 tablespoons (6 g) baking powder
• 1 teaspoon (6 g) baking soda
• 1 1/2- 2 tablespoons (18.75 g) sugar
• 1 1/2 teaspoons (7.5 g) Salt
• 3/4 cup (1 1/2 sticks, 180 g,) butter chilled
• 1 1/4 cup (300 mL) chilled buttermilk

Details

Adapted from africanbites.com

Preparation

Step 1

Instructions
Southern Buttermilk Biscuits
In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar and salt.

Quickly grate frozen butter on into the bowl of flour – grated butter ensures the fat is evenly distributed throughout the dough , making it light and fluffy. Or quickly cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs,this might take about 5 minutes.

Make a well in the center of the bowl and add buttermilk and stir with until it forms a rough ball , do not over mix. Let it rest in the fridge for about 10 minutes.

Turn the dough out onto a floured board or surface; then knead about 3-4 times- just enough for it to come together.

Gently, gently pat dough about 1/2″ thick.

Then Fold the dough repeating the folding process about 6-8 times. This ensures flakiness. After folding is complete gently press the dough down to a 1 inch thick, ready to be cut.

Use a 2-inch round cookie cutter, or a glass to cut out the biscuits, and space them out equally across your prepared baking sheet.

Separate wedges and place on an un greased baking sheet. Brush with cream.

Bake at 400° for 12-15 minutes or until lightly browned.

Sausage Gravy Recipe
Place a large skillet over medium heat, let it warm up. Then add breakfast sausage, followed by creole seasoning, thyme, paprika, break into chunks using a wooden spoon. Let it cook while stirring occasionally until the meat is crumbled and browned all the way through. Transfer the sausage to a plate.

Add butter to skillet, as soon as butter melts whisk in flour. Continue whisking until flour is fully mixed with butter, then cook for about a minute to get rid of the flour taste.

Slowly add milk a little at the time; you do not want the mixture to form any lumps. Bring to a simmer then turn down to medium heat so it simmers gently and thickens into a cream sauce – about 6 to 8 minute.

Stir in sausage, crushed red pepper, salt and pepper to taste . Remove from heat (the gravy will continue to thicken as it sits). Serve immediately.

To serve, split the biscuits in half horizontally and top with the sausage gravy.

Recipe Notes
If making your own breakfast sausage use the following ingredients ; ½ teaspoons sage, ½ teaspoon , thyme, 1 teaspoon creoles seasoning ,½ tablespoon brown sugar , 1 teaspoon parsley flakes, ½ red pepper flakes and cayenne and salt to taste .