Buttermilk Biscuits and Sausage Gravy

buttermilk biscuits sausage gravy orange plate

If I'm going to allow myself a true "treat day", I'm not gonna mess around.  I am good to my Type 2 Diabetes probably 90% of the time, but without the occasional indulgence, life can get pretty gosh darn boring.  That might mean one or two cookies.  That might mean I'm gonna have some mashed potatoes next to my meat and veg.  Or it might mean I'm gonna go all out and have fluffy buttermilk biscuits smothered in sausage gravy.  And now my Southern Girl half is throwing my hands in the air, waving them around, and screaming "OH YEAH!!"

 

buttermilk biscuit on orange plate

Buttermilk Biscuits
 2 cups all purpose flour
 1 tbsp baking powder
 ¼ tsp baking soda
 2 tsp sugar
 1 tsp salt
 8 tbsp unsalted butter, frozen
 ¾ cup cold buttermilk, plus more to brush on top of the biscuits
Sausage Gravy
 1 lb breakfast sausage (I like the tube of Jimmy Dean sausage, but you can use your favorite)
 2 tbsp unsalted butter (I always use unsalted butter. You can always add more salt to your food at the end, but you can't take salt out)
 ¼ cup all purpose flour (I like Wondra Flour, which is an ultrafine flour, perfect for gravies and sauces. All purpose flour is just fine)
 4 cups Whole Milk
 Salt and pepper to taste

Buttermilk Biscuits
1

Preheat oven to 450°F. Line a large baking sheet with parchment paper or (my choice) butter a cast iron pan and set aside.

2

In a large mixing bowl, whisk together all the dry ingredients.

3

Using a coarse grater, or in your food processor fitted with the grating blade, grate your frozen butter and add it to the dry ingredients.

Evenly distribute the butter throughout the dry ingredients, working quickly, so you don't melt the butter with your warm excited hands. I use my infamous pair of rice paddles here so that my hands don't have a chance to heat things up.

4

Make a well in the center of the mixture and pour the cold buttermilk right in there (buttermilk is going to give us the tenderness we're looking for.) Gently work it together until you have a fairly uniform loose dough. It won't look all mixed in and that's okay. It will come together. Have faith!

5

Dump it all out onto a flour dusted counter or board. Using your hands, gently bring it all together into a rough rectangle. I never use a rolling pin, I feel like it works the dough too much and that will give you hockey puck biscuits. That's bad.

6

Fold the dough into thirds, like the fluffiest love letter that you could never fit in an envelope. Turn the dough 90°, pat it into a rectangle shape and fold that letter again. Do this one more time for a total of three foldings. This process is going to give you those flaky layers we talked about.

7

Pat the dough into a rectangle at least 1/2 to 3/4 inch thick. Fluffiness!! Using a 2 1/2 inch biscuit cutter, or even a small drinking glass or mason jar, cut out your biscuits and place in your prepared cast iron pan. DON'T twist when cuting them out! That will effectively seal the edges of the biscuits, keeping them from fully rising. When placing the biscuits in the pan, you want the sides almost touching so they have room to grow a bit, but will mostly reach for the sky. About 1/4 inch apart at most.

Don't miss any biscuit opportunities! Gather your scraps as you go and gently reform them together and cut as many biscuits as you can. You should be able to get 8-10 biscuits with this recipe. If your cast iron pan won't fit them all, use an additional pan or even a small sheet pan to get them all done at once.

raw biscuits cast iton

8

Brush the tops lightly with a little bit of buttermilk. The milk solids will help the biscuits achieve their golden potential.

Bake in a 450° oven for 15-18 minutes, or until the have a beautiful golden brown crust.

At this point, you can enjoy them as is with a little butter or jam, or you can keep on going and make some amazing sausage gravy! I say keep moving!

cast iron buttermilk biscuits

Sausage Gravy
9

Break up breakfast sausage into small pieces and brown in a pan over medium high heat until fully cooked and there are brown crunchy bits throughout.

10

Add butter and allow to melt. Sprinkle flour over the sausage and stir it around for a minute or two, allowing the fat to absorb the flour and cook the raw flour taste out.

11

Stirring constantly, pour in the milk. Allow to simmer for about 10 minutes. Don't add salt or pepper yet, as it thickens it will concentrate and you'll risk over seasoning. When it gets nice and thick, season with the salt and pepper to taste. I like it with a bunch of pepper and I'll sometimes add a dash or two of Texas Pete hot sauce for a little extra zing!

12

Pull open your biscuits and ladle the gravy over top and get down to it! You might even put some eggs and home fries down on the plate and make it a real Southern breakfast. Or lunch. Or dinner.

buttermilk biscuits eggs home fries on blue plate

Ingredients

Buttermilk Biscuits
 2 cups all purpose flour
 1 tbsp baking powder
 ¼ tsp baking soda
 2 tsp sugar
 1 tsp salt
 8 tbsp unsalted butter, frozen
 ¾ cup cold buttermilk, plus more to brush on top of the biscuits
Sausage Gravy
 1 lb breakfast sausage (I like the tube of Jimmy Dean sausage, but you can use your favorite)
 2 tbsp unsalted butter (I always use unsalted butter. You can always add more salt to your food at the end, but you can't take salt out)
 ¼ cup all purpose flour (I like Wondra Flour, which is an ultrafine flour, perfect for gravies and sauces. All purpose flour is just fine)
 4 cups Whole Milk
 Salt and pepper to taste

Directions

Buttermilk Biscuits
1

Preheat oven to 450°F. Line a large baking sheet with parchment paper or (my choice) butter a cast iron pan and set aside.

2

In a large mixing bowl, whisk together all the dry ingredients.

3

Using a coarse grater, or in your food processor fitted with the grating blade, grate your frozen butter and add it to the dry ingredients.

Evenly distribute the butter throughout the dry ingredients, working quickly, so you don't melt the butter with your warm excited hands. I use my infamous pair of rice paddles here so that my hands don't have a chance to heat things up.

4

Make a well in the center of the mixture and pour the cold buttermilk right in there (buttermilk is going to give us the tenderness we're looking for.) Gently work it together until you have a fairly uniform loose dough. It won't look all mixed in and that's okay. It will come together. Have faith!

5

Dump it all out onto a flour dusted counter or board. Using your hands, gently bring it all together into a rough rectangle. I never use a rolling pin, I feel like it works the dough too much and that will give you hockey puck biscuits. That's bad.

6

Fold the dough into thirds, like the fluffiest love letter that you could never fit in an envelope. Turn the dough 90°, pat it into a rectangle shape and fold that letter again. Do this one more time for a total of three foldings. This process is going to give you those flaky layers we talked about.

7

Pat the dough into a rectangle at least 1/2 to 3/4 inch thick. Fluffiness!! Using a 2 1/2 inch biscuit cutter, or even a small drinking glass or mason jar, cut out your biscuits and place in your prepared cast iron pan. DON'T twist when cuting them out! That will effectively seal the edges of the biscuits, keeping them from fully rising. When placing the biscuits in the pan, you want the sides almost touching so they have room to grow a bit, but will mostly reach for the sky. About 1/4 inch apart at most.

Don't miss any biscuit opportunities! Gather your scraps as you go and gently reform them together and cut as many biscuits as you can. You should be able to get 8-10 biscuits with this recipe. If your cast iron pan won't fit them all, use an additional pan or even a small sheet pan to get them all done at once.

raw biscuits cast iton

8

Brush the tops lightly with a little bit of buttermilk. The milk solids will help the biscuits achieve their golden potential.

Bake in a 450° oven for 15-18 minutes, or until the have a beautiful golden brown crust.

At this point, you can enjoy them as is with a little butter or jam, or you can keep on going and make some amazing sausage gravy! I say keep moving!

cast iron buttermilk biscuits

Sausage Gravy
9

Break up breakfast sausage into small pieces and brown in a pan over medium high heat until fully cooked and there are brown crunchy bits throughout.

10

Add butter and allow to melt. Sprinkle flour over the sausage and stir it around for a minute or two, allowing the fat to absorb the flour and cook the raw flour taste out.

11

Stirring constantly, pour in the milk. Allow to simmer for about 10 minutes. Don't add salt or pepper yet, as it thickens it will concentrate and you'll risk over seasoning. When it gets nice and thick, season with the salt and pepper to taste. I like it with a bunch of pepper and I'll sometimes add a dash or two of Texas Pete hot sauce for a little extra zing!

12

Pull open your biscuits and ladle the gravy over top and get down to it! You might even put some eggs and home fries down on the plate and make it a real Southern breakfast. Or lunch. Or dinner.

buttermilk biscuits eggs home fries on blue plate

Buttermilk Biscuits and Sausage Gravy

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