My family loves buttermilk biscuits with a passion. It’s definitely something they ask for on a regular basis. But what they love ten times more than a buttermilk biscuit is when I make sausage gravy to go on the side, or in the middle rather. If you live in the south, you know what all the hullabaloo is about. I mean, it’s a breakfast to die for. It’s simplicity amazes me and the flavors are out of this world good. And when you use quality meat, I don’t think there was ever a more perfect breakfast. If someone asks what I’m making for breakfast and I say biscuits, then they’ll say “With gravy, right?” This is typical. Very typical.
I love the heck out of some biscuits and gravy, and I think you will too. It doesn’t take forever to make, it uses basic and simple ingredients, and it tastes delightful. This is some good grub here, folks. The recipe uses these buttermilk biscuits and a extra delicious gravy that I’ve adapted from so many sources.
The day that we made these, our biscuit cutter went AWOL and my sister had the idea of just cutting them into squares. They still tasted like buttermilk biscuits, but the shape was a little different then that of which we were used to. Don’t you wish your screen were edible right now?
I hope you love, love, love this recipe. It has served me well for almost a year now and I’m surprised I haven’t shared it yet.
Here’s the recipe:
- 4 cups unbleached all-purpose flour, plus more for dusting
- 1½ teaspoons salt
- 2½ teaspoons baking soda
- 1½ teaspoons baking powder
- ⅔ cup cold butter, cut into pieces
- 1¼ cups buttermilk
- 2 tablespoons melted butter
- Preheat your oven to 450° F.
- In a large bowl, combine all the dry ingredients. Stir together. Then add the cold butter pieces.
- With a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
- Pour in the buttermilk and mix gently with a fork until just combined. The dough will be a little sticky, not overly dry or crumbly.
- Lightly flour a clean surface. Lightly dust your rolling pin with flour. Turn the dough out of the bowl and roll to a ½ to ¾-inch thickness, depending on how thick you’d like your biscuits to be. Cut rounds with a biscuit cutter and place them on a baking sheet.
- Bake for 11-14 minutes, until golden brown. Do not under-bake or the biscuits will be doughy. Brush the tops with melted butter.
- 1 pound breakfast sausage
- ⅓ cup all-purpose flour
- 4 cups whole milk
- 2 teaspoons black pepper
- ½ teaspoon seasoned salt
- Cook the sausage in a large skillet over medium-high heat until no longer pink, crumbling it into bite-size pieces as it cooks.
- Reduce the heat to medium and sprinkle half of the flour over the sausage, stirring to dissolve it. Add the rest of the flour and again stir for about 1 minute, until all of the flour has been dissolved.
- Slowly pour in the milk, stirring constantly as it is added. Cook the gravy, stirring frequently, until it begins to thicken (5 - 10 minutes). Season the gravy with the black pepper and seasoned salt and continue to cook until it is very thick.
- Spoon the gravy over buttermilk biscuits to serve. Leftover gravy can be stored in an airtight container in the refrigerator. If it is too thick when reheated, simply add a splash or two of milk to thin it out a bit.