Buttermilk Biscuits and Homemade Sausage Gravy

Soft and fluffy buttermilk biscuits, perfectly big yet light at the same time, smothered with a creamy homemade sausage gravy... classic down home cooking!

This recipe contains butter, flour (all-purpose), sugar, baking soda, baking powder, salt, milk (buttermilk), pork sausage, flour (all-purpose), milk, salt, thyme, black pepper

8 Servings

Prep time: 15 min

Cook time: 20 min

Ingredients:

• 6 tbsp. butter
• 2 cup(s) all purpose flour
• 1 tbsp. sugar
• 1/4 tsp. baking soda
• 1 tbsp. baking powder
• 1 tbsp. salt
• 1 cup(s) buttermilk
• 1 lb. sage sausage
• 1/3 cup(s) flour
• 3 - 4 cup(s) whole milk
• 1/2 tsp. salt
• 1/4 tsp. ground thyme
• 3/4 - 1 tsp. black pepper

Instructions:

• 1. Preheat oven to 450 degrees.
• 2. Cut butter into small cubes. Place the butter on a plate and place in the freezer while you mix the dry ingredients. The butter should be very cold.
• 3. In a food processor (or large bowl), sift together flour, sugar, baking soda, baking powder and salt.
• 4. Add the butter to the food processor and pulse to combine, until it looks like coarse crumbs (you could also use a pastry cutter or 2 forks in a large bowl).
• 5. Add the butter and flour mixture to a large bowl and make a well in the middle, add the cold buttermilk. Stir until dough is mixed and combined, it will be slightly sticky/tacky.
• 6. Turn out the dough onto a floured surface (I use my counter) and pat into a rectangle.
• 7. Fold the dough over and onto itself six times, so you end up with a tall square, then pat down to about 1 inch thick.
• 8. With a 2 ½ inch round biscuit cutter, push down to cut the dough and pull straight up (remember not to twist!). Leftover scraps can be combined and cut again – but no more than 1 or 2 more times.
• 9. Place the biscuits on a parchment paper lined baking sheet, almost touching each other, and bake for 12-15 minutes until browned.
• 10. After the biscuits are baked, brush tops with melted butter.
• 11. Brown sausage in a large skillet over medium high heat, crumbling as it browns (use your potato masher to make it easy).
• 12. Reduce the heat to medium low and add in the flour, stirring to combine. Cook for about 1 minute.
• 13. Pour in the milk, stirring frequently, until it thickens to your desired consistency.
• 14. Add salt, ground thyme and black pepper and stir to combine.
• 15. I say 3 to 4 cups because that all depends on how much gravy you want and how thick you like it. Customize it to your liking :)