Saturday mornings at my dad’s house was always greeted with Buttermilk Biscuits and Old fashioned Sausage Gravy! I decided to bring the delicious memories to my kids.
Buttermilk Sausage Biscuits
3 cups of unbleached flour (and more for dusting)
1 tsp of baking soda
1 tsp baking powder
1 1/2 tsp sea salt
1/4 cup sugar
1 1/4 cup of buttermilk (you can make your own by adding 1 T of lemon juice to the milk)
2 T of egg whites
1/2 cup of cold salted butter cubed
1 cup of cooked crumbled breakfast sausage
Mix together dry ingredients into a large bowl with a whisk. Add in cubed butter and cut into the flour with a fork, or pastry cutter to resemble sand like texture.
Make a well in the center of the flour. Slowly add in buttermilk and egg whites. Stir gently. Add extra milk if needed until all the dough comes together. Fold in sausage. Dust a large cutting board.
Do not over mix. Form into a large disc about 1 1/2-2 ” thick.
Preheat oven to 375. Use a large biscuit cutter, or flour a juice glass. Butter 2 large iron skillets. Place Biscuits slightly touching.
Brush the top of the biscuit with milk. Bake for 15-18 minutes until tops begin to brown.
2-4 T of bacon, or sausage grease (I cook the sausage first and save the grease).
4 T of flour (or more if needed)
1/2 cup of beef broth
1/2 cup of whole milk
Salt & pepper
1 cup of cooked crumbled sausage
Using a seasoned iron skillet is key to the flavor of this Gravy. I use my grandmothers. Start with your heat on low. Add bacon, or sausage grease. Slowly sprinkle in flour and whisk until smooth.
It will begin to thicken like a paste. You are basically making a rue. Add in 1/4 cup of the broth. Whisk until smooth. Once Gravy begins to thicken, add 1/4 cup of the milk. Add salt and pepper to taste. Whisk until smooth again. The Gravy will thicken again. Slowly interchange broth and milk until the gravy reaches a smooth consistency. You may not need all of the liquid. Lastly, add in the sausage.
Serve immediately over piping hot biscuits.