Name: Buttermilk Biscuits with Sausage Gravy
Cook time: 40 min
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon baking soda; 1 teaspoon salt; 7 tablespoons unsalted butter (chilled in freezer and cut into thin slices); ¾ cup cold buttermilk; 2 tablespoons buttermilk for brushing; 2 tablespoons butter; 2 tablespoons flour; 1¼ cups milk (heated); pinch Salt (to taste); 2 pinches Freshly ground pepper (to taste); one sweet onion (diced); 1 lb sweet sausage (crumbled, without casing); ¼ cup white wine (approx); ¼ c chicken broth (approx.)

Jump to Recipe Print Recipe

Buttermilk Biscuits with Sausage Gravy

A delicious "stick to your ribs" breakfast!

Print Recipe Pin Recipe

Cook Time 40

Sausage gravy 30

Course Breakfast

Cuisine American

Ingredients

Biscuit Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
7 tablespoons unsalted butter chilled in freezer and cut into thin slices
¾ cup cold buttermilk
2 tablespoons buttermilk for brushing

Bechamel Sauce

2 tablespoons butter
2 tablespoons flour
1¼ cups milk heated
pinch Salt to taste
2 pinches Freshly ground pepper to taste

Sausage Mix Ingredients

one sweet onion diced
1 lb sweet sausage crumbled, without casing
¼ cup white wine approx
¼ c chicken broth approx.

Instructions

Buttermilk Biscuit Procedure:

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
Whisk flour, baking powder, baking soda, and salt together in a large bowl. Add cold butter slices and cut into the flour with a pastry blender until the mixture resembles coarse crumbs.
Make a well in the center of the mixture. Pour cold buttermilk into the well and stir gently until just combined.
Turn dough onto a floured work surface and pat it together into a rectangle.
Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing the dough a total of three times.
Roll dough on a floured surface to about 1/2 inch thick. Use a 2 1/2-inch round biscuit cutter to cut biscuits. Reroll any scraps to cut more biscuits; you should get 12 total.
Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb. Brush buttermilk over the tops.
Bake in the preheated oven until biscuits are flaky and golden brown, about 15 minutes.

Bechamel Procedure

Melt the butter in a heavy-bottomed saucepan.
Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes.
Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil.
Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.

Sausage Mix Procedure

Sauté onions until lightly browned.
Add sweet Italian sausage sauté until golden brown and deglaze with white wine and chicken stock.
Then add the Bechamel sauce and stir to combine.
Serve your sausage gravy over your biscuits with a sprinkling of fresh parsley for color.

Keyword Buttermilk, Sausage

Buttermilk Biscuits with Sausage Gravy