Buttermilk Biscuits And Sausage Gravy

Your breakfast is ready!  I really love breakfast foods, although most of the morning, I’m not really hungry enough to eat a giant breakfast … so my solution?  Breakfast for dinner!  So how about some hot, soft and mild biscuits smothered in a sauce rich and creamy homemade sausages?


Buttermilk biscuit soft and smooth, very large yet light at the same time, smothered with homemade sausage cream sauce … the classic cuisine of home!

INGREDIENTS :
  • 6 Tbsp butter
  • 2 cups all purpose flour
  • 1 Tbsp sugar
  • 1/4 tsp baking soda
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk

INSTRUCTIONS :
  1. Preheat the oven to 450 degrees.
  2. Cut butter in small boxes. 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 a large bowl), Sift together the flour, sugar, baking soda, baking powder and salt.
  4. Add butter to the food processor and pulse to combine, until it looks like coarse crumbs (you can also use a pastry cutter or 2 forks in a large bowl).
  5. Add the flour and butter into a large bowl and make a well in the Middle, add the buttermilk. Stir until the dough is mixed and combined, it would be a little tacky/sticky.  If it’s still really sticky, Add flour a little more!
  6. It turns out the dough onto a floured surface (I used my counter) and Pat into a rectangle.
  7. Fold the dough and onto itself six times, so you end up with a height of rectangle, then Pat it to about 1 inch thick.
  8. With 2.5-inch round biscuit cutter, cut the dough and push to pull (remember not to play!). The rest of the pieces can be combined and cropped up again-but no more than 1 or 2 times.
  9. Place the cookies on parchment paper lined baking sheet, almost touching each other, and bake at 450 degrees for 12-15 minutes until browned.
  10. After the biscuit baking, brush the tops with melted butter.

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