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.
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- 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 recommended glass baking dishes for this. If thats 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 Tablespoon of Crisco or shortening in and set in the oven so as it heats 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 dont 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.
Cut them with a biscuit cutter or a cleaned out empty can. Do not twist while cutting, just dip the cutter in flour, push down on the dough and pull up. If it sticks, just tap it out.
Set the biscuits aside. Take the dough scraps, knead them together, pat out and cut out some more biscuits. Throw away any scraps after that.
Carefully flip each biscuit over so both sides have oil. Place the pan (use lots of oven mitts!) back into the hot oven and set the timer for 10 minutes. When the timer goes off, check them. If they are golden brown, remove from the oven. If not, rotate the pan because, remember, the back of the oven is hotter than the front. Keep an eye and they will soon be brown and ready to go.
Now add your milk, pouring in slowly, stirring and cooking on medium low heat. It will thicken up as it goes. If it is too thick, add a little more milk until it is the way you like it. Add some salt and pepper to taste. Pour this over a cut open biscuit and enjoy!