Buttermilk Biscuits n Sausage Gravy
You can make the biscuits just to have with jam or butter and honey. The sausage gravy is a plus for a special morning.
Linda is right, these biscuits are so easy to make and rise in the oven to make a perfectly fluffy and flaky biscuit. The gravy is super easy and tasty too. This was a new way for us to cook sausage gravy and we were curious how it would turn out. Turns out leaving everything in the pan together works perfectly and saves time. The gravy is creamy and full of delicious sausage pieces.
- 2 c
- all-purpose flour
- 3 tsp
- baking powder
- 1 tsp
- 1/2 tsp
- baking soda
- 1/4 c
- butter (1/2 a cube)
- 1 c
- 1 lb
- bulk sausage, like the tubes of jimmy dean
- 2 Tbsp
- 1 1/2 c
- milk or 1/2 n 1/2 or mix milk and cream
Pan Prep: The kind of pan you use makes a difference with biscuits, oddly enough. For example, I do not recommend glass baking dishes for this. If that's all you have, reduce the heat to 400. The biscuits may not brown on the bottom as well.
IF YOU HAVE IT, use a large cast iron skillet. Put 1 tbsp of Crisco or shortening in and set in the oven so as it heats and the shortening melts. This is an extra step that gives a crispy outside crust with a fluffy inside. It is not essential and this step can be skipped.
Or you can bake them on a stone baking sheet. If so, reduce heat to 425.
Or you can use a metal baking sheet. If so, try to double stack the baking sheets, putting one on top of the other to insulate the pan and keep it from burning the bottoms of the biscuits before they are done. Metal pans get very hot.
NOTE: if you don't have buttermilk, you can use milk. You will need less of it because it is not as thick. And, if you use milk, leave out the baking soda. The baking soda reacts with the acid in the buttermilk and is not needed if milk is used.