Who would like to join me for some Sausage Biscuits and Gravy this morning? I’m from Maryland but when it comes to food, I am a true southern girl through and through. My Mom was born in Kentucky and raised in Tennessee and all I ever knew was her southern cooking growing up. You can’t claim to be southern if you don’t know this next recipe. I am crazy about Gravy and Biscuits and make them all the time.
Sausage Gravy and Buttermilk Biscuits
1 pound sage pork breakfast sausage , or any kind you
like
3 tablespoons butter
1/4 cup all-purpose
flour
3 cups whole milk
In a large skillet
over medium high heat, cook the sausage until brown and crumbly. If excess oil,
drain while keeping a tablespoon of the sausage oil in the pan. Add the butter
and stir well until melted.
Sprinkle sausage with flour, stir, and allow to cook for several minutes. Add the milk and stir. Continue stirring occasionally over medium heat until gravy thickens, 5-10 minutes
Buttermilk Biscuits
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup very cold butter, cut into small chunks about the size of sugar cubes
1 cup very cold buttermilk
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup very cold butter, cut into small chunks about the size of sugar cubes
1 cup very cold buttermilk
Preheat oven to 400 degrees.
In
a large bowl, sift together flour, baking powder, baking soda, and
salt. Toss the butter chunks into the flour mixture. Using a fork or
pastry cutter, mash the butter chunks into quarter-sized pieces.
Mix
the cold buttermilk into the flour/butter mixture, tossing briskly with
a fork to evenly distribute the buttermilk so no dry bits of flour are
visible. The dough will be sticky but should clear the sides of the
bowl.
Scrape the biscuit mixture out onto a lightly-floured work surface and gather, with floured hands, into a ball. Roll the dough into a rectangle about 1/4-inch thick. Fold into thirds and rotate dough 90 degrees, dusting work surface with flour. Roll out to about 1-inch thick.
Using
a 3-inch biscuit cutter, press down on the cutter, but do not turn or
twist, dipping the cutter or glass into the flour after each cut. Place
biscuits onto an ungreased baking sheet, close together. Bake
approximately 15 to 20 minutes, without opening the oven door, until the
biscuits have risen and the tops are golden brown. Remove from oven
and split or cut the biscuits in half and top with the prepared hot Milk
Gravy. Serve warm.
Biscuits Making Hints and Tips:
For
tender and flaky biscuits, make sure the butter is as cold as you can
get it. I keep mine in the freezer. Try to use your hands as little as
possible. Excess handling causes tough biscuits.
Always
bake biscuits on cookie sheets or pans without sides. The heat will
circulate more evenly than on pans with sides. Remove from oven and
immediately remove from baking sheet.
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