Sunday, August 31, 2008

Buttermilk Biscuits with Sausage Gravy

We are huge fans of breakfast foods; not just for breakfast but for any meal.  My darling husband could eat breakfast 3 times a day everyday and never get sick of it.  I love making new things but you can also never go wrong with the good, old classics like biscuits and gravy.  I am always searching for a good white gravy that isn't too complicated and is pretty consistent everytime it's made.  I've tried several gravy recipes and they either turn out lumpy, runny, or some other type of consistency that gravy just isn't supposed to be.  I can finally say after searching for an incredibly long time that I've found the perfect white gravy recipe that is great with sauasage in it but is equally as good without the sausage.  Since I've come across this recipe I've made it 3 times; it's so good and easy and comes out at the same consistency every time.  This recipe is also very easy to half if you are feeding a small crew; like 2!

 Buttermilk Biscuits-


2 Cups unbleached flour                                      

1 Tablespoon baking powder                                

1/2 Teaspoon baking soda                                 

 1 Teaspoon salt

6 Tablespoons shortening

 3/4 Cup buttermilk


Sausage Gravy-

1 Pound bulk pork sausage                                

3 Tablespoons bacon drippings                        

1/3 Cup flour                                                  

 1/2 Teaspoon salt

  1/4 Teaspoon black pepper

 1/4 Teaspoon red pepper flaces (optional)

3 Cups milk


 To prepare the biscuits, mix the flour, baking powder, baking soda and salt together.  Add the shortening and cut in with a pastry blender or fork to resemble coarse crumbs.  Add the buttermilk and mix just until moistened; do not overmix.

Remove to a floured surface and sprinkle with additional flour.  Knead 4 or 5 times.  Roll 3/4 inch thick and cut with a floured 3 inch cutter.

Arrange the biscuits with edges almost touching on a baking sheet.  Bake at 450 degrees for 12 to 14 minutes or until golden brown.

To prepare the gravy, brown the sausage in a large skillet, stirring until crumbly.  Remove the sausage with a slotted spoon to drain, reserving the sausage drippings in the skillet.  Add the bacon drippings ( I didn't have bacon drippings so I just used vegetable oil) and flour, mixing well.  Cook until the flour is gold brown, stirring constantly.  Whisk in the milk.  Season with salt, fresh ground black pepper, and red pepper flakes. 

 Bring to a boil and reduce the heat to medium.  Return the sausage to the skillet.  Cook for 15 minutes or until thickened, stirring constantly.  Serve with biscuits.



Courtesy of: "Beach Appetit" by The Junior League of the Emerald Coast

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