Buttermilk biscuits + sausage gravy

If you’re a new parent with barely any time to cook, but you’re craving a home-baked goodie, biscuits are perfect. They are ridiculously easy to make, especially if you take a couple of shortcuts like I do. If you have a little more time, sausage gravy is not a bad way to turn your biscuits into a meal. We like them as a breakfast for dinner.

My recipe makes a lot of gravy, perhaps too much for this amount of biscuits. But since Sadie jumped up on the counter and ate some off the tray, I’m not really sure. I guess she is back to her old self again.

One other note about milk. It really pays to use whole milk in recipes like this. You get a nice creamy sauce that thickens quickly. I used to think whole milk was so gross. Now it’s skim that seems totally wrong to me. Plus I can always say I need the extra fat for breastfeeding. 😉

Aaaand, one last thing. I did make the biscuits one time with half whole-wheat flour. They were still good, but a little drier. If you go that route, maybe add in a little more buttermilk.

Buttermilk biscuits
adapted from Joy the Baker
makes 12 medium or 8 large biscuits

2 1/2 cups all-purpose flour (can substitute half whole-wheat flour)
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon sugar
6 ounces unsalted butter, cold, cut into cubes
3/4 cup buttermilk
Melted butter or buttermilk to brush on top (optional)

Whisk your dry ingredients together in a big bowl. Then add in the butter cubes and start mashing them with a pastry cutter. (I prefer that over a food processor because it works really well and doesn’t require nearly as many dishes to be washed.) You can also just use a fork or your fingers. You want to work until you have about pea-sized butter pieces.

Make a well in the center of the bowl and pour in the buttermilk.

Work the dough together with your fingers. At first it looks kind of like shreds. But eventually it will come together into a ball.

Spread out some flour on a flat surface and dump out the dough. Here’s shortcut #2: just press it out with your fingers until it’s about 3/4-inch thick. No need for a rolling pin.

Cut out the biscuits with a biscuit cutter. I got 12 with the standard size. You could also use a glass if you don’t have a biscuit cutter.

When you get down to the last one, you can press the dough inside the cutter so it becomes the right shape.

Lay out the biscuits and bake at 400 degrees for 20 minutes, or until they are just starting to brown on top.

When the biscuits come out of the oven, brush them with melted butter or buttermilk.

Sausage gravy

1 pound mild Italian sausage (you could also substitute veggie sausage)
3 tablespoons unsalted butter
1/3 cup all-purpose flour
4 cups whole milk
Salt and pepper to taste

Cook the sausage in a large skillet over medium heat until it browns. I like to use a potato masher to separate the pieces.

Remove the cooked sausage to a bowl, leaving any pan drippings behind. I didn’t get many, so I added 3 tablespoons of butter.

While your pan’s still hot, melt the butter. Then whisk in the flour and keep whisking until it starts to turn light brown.

Whisk in your milk and stir occasionally until the gravy starts to thicken and bubble, about 10 minutes.

Add the sausage back in. At this point, season with salt and pepper. I don’t specify an amount because your sausage will be seasoned differently.

Serve over those fluffy biscuits.

Buttermilk biscuits
Yields 12
Flaky biscuits that pair perfectly with sausage gravy.
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 2 1/2 cups all-purpose flour (can substitute half whole-wheat flour)
  2. 1 tablespoon baking powder
  3. 1/4 teaspoon baking soda
  4. 1 teaspoon kosher salt
  5. 1 teaspoon sugar
  6. 6 ounces unsalted butter, cold, cut into cubes
  7. 3/4 cup buttermilk
  8. Melted butter or buttermilk to brush on top (optional)
Instructions
  1. Whisk your dry ingredients together in a big bowl. Then add in the butter cubes and start mashing them with a pastry cutter. You can also just use a fork or your fingers. You want to work until you have about pea-sized butter pieces.
  2. Make a well in the center of the bowl and pour in the buttermilk.
  3. Work the dough together with your fingers. At first it looks kind of like shreds. But eventually it will come together into a ball.
  4. Spread out some flour on a flat surface and dump out the dough. Press it out with your fingers until it’s about 3/4-inch thick. No need for a rolling pin.
  5. Cut out the biscuits with a biscuit cutter. You could also use a glass if you don’t have a biscuit cutter. When you get down to the last one, you can press the dough inside the cutter so it becomes the right shape.
  6. Lay out the biscuits and bake at 400 degrees for 20 minutes, or until they are just starting to brown on top.
  7. When the biscuits come out of the oven, brush them with melted butter or buttermilk.
Adapted from Joy the Baker
Adapted from Joy the Baker
Cara Corey http://www.caracorey.com/
Sausage gravy
This creamy gravy is the perfect companion for buttermilk breakfasts.
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Ingredients
  1. 1 pound mild Italian sausage (you could also substitute veggie sausage)
  2. 3 tablespoons unsalted butter
  3. 1/3 cup all-purpose flour
  4. 4 cups whole milk
  5. Salt and pepper to taste
Instructions
  1. Cook the sausage in a large skillet over medium heat until it browns. I like to use a potato masher to separate the pieces.
  2. Remove the cooked sausage to a bowl, leaving any pan drippings behind. If you don't have any fat left, add 3 tablespoons of butter.
  3. While your pan’s still hot, melt the butter. Then whisk in the flour and keep whisking until it starts to turn light brown.
  4. Whisk in your milk and stir occasionally until the gravy starts to thicken and bubble, about 10 minutes.
  5. Add the sausage back in. At this point, season with salt and pepper. The amount depends on how salty your sausage is to begin with.
  6. Serve over buttermilk biscuits.
Cara Corey http://www.caracorey.com/