Buttermilk Biscuits with Sausage Gravy


Buttermilk Biscuits with Sausage Gravy

For the biscuits:

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup chilled unsalted butter or shortening
  • 3/4 to 1 cup cold buttermilk

For the sausage gravy:

  • 1 pound pork sausage
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups milk
  • Salt and pepper to taste

For the biscuits:

  1. Preheat oven to 450 degrees.
  2. In a large bowl, combine flour, sugar, baking soda, baking powder and salt. Cut butter into mixture until it resembles course crumbs. Add three-quarters cup of buttermilk, and stir until dough comes together and begins to leave the side of the bowl, adding additional milk if necessary.
  3. Turn dough out onto a floured surface. Lightly knead 10 times. Roll or pat dough to 1/2-inch thickness. Cut into disks using a 2 to 2-1/4- inch round cutter. Place on a greased cookie sheet about one inch apart.
  4. Bake for 10 to 12 minutes until golden brown. Serve warm.

Makes 6-8 biscuits.

For the sausage gravy:

  1. Cook sausage in a large skillet over medium heat. Break up sausage into pieces with a spoon and cook until it is no longer pink. Remove sausage from the skillet. Be sure to reserve any leftover grease.
  2. Add flour to the grease, one tablespoon at a time. Whisk between each addition to combine with grease and remove lumps. Reduce heat to medium.
  3. Gradually add milk, stirring constantly, until mixture begins to thicken to desired consistency.
  4. Stir sausage back into the pan.
  5. Season gravy with salt and pepper.
  6. Serve hot.

Makes about two cups of gravy.