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Buttermilk Biscuits with Sausage Gravy

Source of Recipe


Taste of the South



List of Ingredients



• 2½ cups self-rising flour
  
• 2 Tbsp sugar
  
• 1¼ tsp kosher salt
  
• ¾ cup cold unsalted butter, cubed
  
• 1 cup whole buttermilk, chilled
  
• 2 Tbsp unsalted butter, melted
  






Instructions



1. Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper. Set aside.
   
   
2. In a large bowl, stir together flour, sugar, and salt. Using a fork, cut butter into flour until mixture resembles coarse crumbs with some pea-size pieces of butter remaining. Add buttermilk, stirring until combined.
   
   
3. Turn dough out onto a well-floured surface. Shape dough into a flat log and fold into thirds, like a letter. Roll into a 10- x 9-inch rectangle. Using a 3-inch round cutter dipped in flour, cut dough, without twisting the cutter. Re-roll scraps as needed. Place biscuits on prepared pan, spacing 2 inches apart. Brush tops with melted butter. Bake until golden and cooked through, approximately 12 minutes.
   
   
   Makes approximately 10 biscuits
   
   
   Sausage Gravy:
   
   ◦  1 (16-ounce) package bulk pork sausage
   ◦  ¼ cup all-purpose flour
   ◦  3 cups whole milk
   ◦  ½ cup heavy whipping cream
   ◦  2 tsp apple cider vinegar
   ◦  1½ tsp kosher salt
   ◦  ⅛ tsp garlic powder
   ◦  ⅛ tsp ground black pepper
   
   In a large skillet, cook sausage over medium-high heat, stirring until browned and crumbly, approximately 10 minutes.
   
   Sprinkle flour over sausage, stirring to coat. Gradually whisk in milk and cream. Stir in vinegar, salt, garlic powder, and pepper. Bring to a simmer, whisking constantly, until thickened, approximately 10 minutes.
   
   Serve immediately over warm Buttermilk Biscuits.
   
   
   Makes 4 to 6 servings