Buttermilk Biscuits and Sausage Gravy
Servings 8 people
This Sausage Gravy recipe is loaded with flavor, made with ground pork, rich cream, and a touch of garlic really brings the dish to life!
Ingredients
Biscuits:
- 2 cups all-purpose flour plus a couple of Tablespoons for sprinkling on the counter
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 7 tablespoons salted butter cubed and chilled in freezer
- ¾ cups buttermilk cold (plus a couple of tablespoons for brushing on just before baking)
Sausage Gravy:
- 1 pound pork sausage
- 1 tablespoon salted butter
- ¼ cup all-purpose flour
- 2½ cups whole milk
- 2 teaspoons apple cider vinegar optional
- 1 teaspoon seasoning salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper and set aside.
- Add the flour, baking powder, baking soda, and salt to a food processor and pulse together.2 cups all-purpose flour, 1 tablespoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- Then add the well-chilled butter and pulse until the mixture is crumbly.7 tablespoons salted butter
- Add in the buttermilk and pulse until just mixed.¾ cups buttermilk
- Sprinkle flour on a clean surface and rolling pin. Place the dough onto the counter and gently roll the dough out into a rectangle shape.
- Fold a third of the dough onto itself, and then fold the opposite third of the dough onto it.
- Now press the dough into a rectangle about ½-inch thick. Use a 2½-inch round cookie cutter to cut out as many biscuits as you can. Place these on the baking sheet.
- Gather up the scraps of dough and again press it out to ½-inch thick. Continue doing this until all the dough is used up.
- Brush the tops of the biscuits with a little buttermilk then bake for about 12 to 15 minutes or until golden.
- While the biscuits are baking, prepare the sausage gravy.
- Begin by breaking up the sausage in a large skillet over medium-high heat. Stirring frequently, until the sausage is fully cooked.1 pound pork sausage
- Add the butter and stir until melted.1 tablespoon salted butter
- Sprinkle on the flour and stir until it coats all of the meat. Cook for 2 minutes.¼ cup all-purpose flour
- Gradually add in the milk and apple cider vinegar and stir the mixture until smooth.2½ cups whole milk, 2 teaspoons apple cider vinegar
- Stir in the pepper, seasoned salt, and garlic powder.1 teaspoon seasoning salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder
- Allow this to simmer for at least 5 minutes. Adjust seasoning to taste.
- Spoon gravy over warm biscuits.
Notes
- The apple cider vinegar isn't a common ingredient in sausage gravy but it adds a little brightness to an otherwise heavy dish that I really enjoy.
- This recipe really can make 8-10 biscuits depending on how thick/thin you roll out the dough.
- Storage Instructions: Wrap leftover biscuits in plastic wrap or tin foil and store them at room temperature, or in the fridge for up to 5 days. Or they may be frozen for up to 3 months. Store the sausage gravy in an airtight container in the fridge for up to 4 days. Or, freeze it for up to a month.
- My dough seems too wet/dry - what can I do? If your dough is too wet, add some flour, just a tablespoon at a time. If your dough is too dry, add some buttermilk, just a Tablespoon at a time.
- I like my biscuits sweeter - what do you recommend? You could add 2 tablespoons of sugar or honey to the dough. If you need to adjust the wetness of the dough, add flour if it is too thin, or buttermilk if it is too thick. Or you could brush the biscuits with a little honey as soon as they come out of the oven.
- I don’t have any buttermilk - can I just use milk? The buttermilk is what makes the dough rise and create fluffy, flaky biscuits. You can make your own buttermilk using milk and vinegar (or lemon juice). Place 2 ½ teaspoons of vinegar or lemon juice into a measuring cup, then fill it to the ¾ cup mark with milk. Gently stir this and allow it to sit for 5 minutes. It should begin to curdle and will be the perfect substitute for buttermilk.
- Are there some spices I could use to give variety to the gravy? You may enjoy it with ¼ teaspoon of Italian seasoning, pizza seasoning, or sage. If you like it spicy, add your desired amount of hot sauce, red chili flakes, or cayenne pepper.
- I don’t have a food processor - how can I make the dough? Whisk together the flour, baking powder, baking soda, and salt. To mix the cold butter in, you will use a pastry cutter, or knives, using a cutting motion. Use a wooden spoon to mix in the buttermilk. Then turn the dough out onto a floured surface and follow the rest of the instructions above. Do not handle the dough with your hands any more than you have to. We want the butter to still be cold when we put the biscuits into the oven.
Nutrition
Calories: 463kcal | Carbohydrates: 32g | Protein: 16g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 976mg | Potassium: 482mg | Fiber: 1g | Sugar: 5g | Vitamin A: 554IU | Vitamin C: 1mg | Calcium: 199mg | Iron: 2mg
Find it online: www.sugarandsoul.co/sausage-gravy/