Buttermilk Biscuits and Sausage Gravy

I am dedicating this post to my friend Russ as biscuits and gravy is his most FAVORITE, or as he calls it B&G.

Recipe Adapted by: http://www.alexandracooks.com/

Yield = 8 biscuits

2 cups all-purpose flour
2¼ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon fine sea salt
2 tablespoons sugar
8 tablespoons cold unsalted butter
¾ cup buttermilk plus more for brushing
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Preheat the oven to 400ºF.

In a large bowl, whisk together the flour,
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baking powder,
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baking soda,
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salt
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and sugar.
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I always sift my dry ingredients when baking
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Cut the butter into the flour mixture
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and using a fork, mix the butter and flour until the butter has broken into small bits and flakes.
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Pour buttermilk into flour mix.
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Stir with fork
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just until the dough comes together to form a mass —
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Do not over-mix. Gently gather the dough in the bowl to bring together, adding an extra tablespoon of buttermilk if necessary. Turn out onto a lightly floured work surface.
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Pat the dough into a ¾-inch thick circle.
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Using a two-inch round cutter, cut the dough into eight biscuits.
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Transfer to an ungreased or parchment-lined baking sheet, spacing the biscuits 2-inches apart.
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Brush each biscuit lightly with buttermilk.
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Sprinkle a pinch of sugar over the top of each. Transfer sheet to the oven, immediately increasing the temperature to 425ºF. Bake the biscuits for 15 to 20 minutes or until golden. Remove from the oven, transfer to a wire rack to cool or serve immediately.

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Now for the gravy this is lactose free gravy. (You could use regular milk)

Lactose free milk
flour
2 pounds of Jimmy Dean Roll Sausage (has to be Jimmy Dean, has the best flavor)
Salt, to taste
Pepper, to taste
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So get a large skillet or cast iron skillet and a medium skillet or cast iron skillet, place on a burner on the stove and turn heat up to medium heat.

In the large skillet take 1 pound of the sausage roll and ground that up
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and for the other sausage roll cut the sausage into patties and pat together, so they stick together to form a sausage patty and place those in the medium skillet
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Cook the ground sausage until browned and ground up into little pieces
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then once it’s browned add in about 1/2 a cup of flour. Just sprinkle it over the sausage
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stir in with sausage so it soaks up the grease
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then add in the milk (about 2 cups)
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add in a little salt and a LOT of black pepper
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and whisk gravy to help get any lumps from the flour out

cook on medium low heat until gravy is to the thickness you want, add more milk in, if it’s too thick. (I like my gravy nice and thick)

I also added in some garlic salt
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and stirred that in. Taste for seasoning. Add more black pepper in if you like it really peppery.

turn it down to low…
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so while the gravy is done don’t forget to check on your sausage patties

Cook them until they are nice and brown and have a crust about 10-15 minute flipping a couple of times each side
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once the sausage patties are nice and browned and cooked all the way through put them on a plate with paper towel for them to drain on
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So take a biscuit and cut it half and put it on a plate
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and then add a sausage patty to each half of the biscuit
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and then spoon some sausage gravy over the biscuit and sausage patty
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mmmmmmmmm
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Extra Sausage GOODNESS!

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One thought on “Buttermilk Biscuits and Sausage Gravy

  1. What a morning! First I see your amazing scrambled eggs photo, and I pine for the biscuits and gravy. And now, here is the recipe for those!

    This is a thing I like Thursday!

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