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Basic Buttermilk Biscuits & Sausage Gravy

Happy Monday, my Cornicopi-cats! :)  Today I was just going to share my basic recipe for buttermilk biscuits, but I figured you can’t have biscuits without sausage gravy. OK, so you can, you can have them plain, with butter, with jam, with honey, but once in a while you gotta get your sausage gravy on.  Is it a custom where you live to eat biscuits smothered in sausage or country gravy?  If not, you must try it, at least once.  This is straight up comfort food for me.

I make my biscuits two ways, depending on how much time I want to spend on them.  The first way includes a little bit of folding the dough over and then cutting into rounds. This yields a taller, layered biscuit.  The second way is just dropping the dough onto a baking sheet, then patting it into place with floured hands.  Either way, they are soft and so tender–some seriously good eatin’.

Basic Buttermilk Biscuits

Makes 8-10 biscuits
Printable recipe
Printable recipe with picture

1 ½ cups all-purpose flour
½ tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
4 tablespoons cold unsalted butter
2 tablespoons vegetable shortening
¾ cup cold buttermilk

Preheat oven to 425 degrees and line a cookie sheet with parchment.

Measure the dry ingredients into a food processor or bowl and pulse once to combine. Pulse or cut in the butter and shortening until fats are the size of peas. Dump the contents into a bowl and stir in the buttermilk until dough is moistened.  You can pulse to combine in the food processor, but it is too easy to overwork the dough so I like to stir it in by hand.  At this point you can either 1) drop the dough in mounds the size of your choice onto prepared baking sheet. With floured hands, pat the tops and sides of the dough until they take on more of a shaped appearance.

Or 2) dump dough onto a floured surface and lightly flour the top.  Knead a few times (careful, don’t knead more than ten turns) and roll out to 1” thick.  Using a 2 ½” biscuit cutter or glass, cut out rounds going straight up and down without twisting the cutter, place on baking sheet, and brush tops with beaten egg if desired (this will make the tops golden but doesn’t change the flavor).  Bake for 10-12 minutes.  Serve warm with butter, jelly, or…

Suzie’s Sausage Gravy

Printable recipe
Printable recipe with picture

1 lb. good quality sausage roll, like Bob Evans
¼ cup all-purpose flour
2 cups milk
salt and black pepper to taste
Prepared biscuits

Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

29 responses »

  1. Yum! Hey kinda off topic (ok waaay off topic), but how is the Body by Vi thing going? I was looking at it, but I don’t think I have the money to get the kit right now … but I would be interested in hearing how it is going for you! Have a great day :)

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    • It’s a sad sad tale, my friend. ;) My stupid blender is broken and even though I still have shake mix, I can’t afford a new blender yet! I lost a couple pounds doing it for a couple weeks and can’t wait to get back on it.

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  2. To us English that’s a scone, and a very fine scone it look. My mouth is watering as I want to put cheese on top while it’s cooking so it melts all over it, then slather it with butter and eat it warm. Sorry got carried away in the moment.
    Love your posts and have made some of your recipes.
    Thanks

    Best regards

    Carole White
    Mad Hatter’s Party

    Sent from my iPad

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    • I almost wanted to call the drop biscuits scones b/c they reminded me of them, but I thought there was something a little different to a scone. But I guess not! I’ve never melted cheese on biscuits or scones, but that sounds good….now I’m thinking of sprinkling on some bacon while I’m at it. :D

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  3. Mmmmm, if I make some will you guys come help us eat them?

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  4. V, you have a better memory than me! I don’t even remember posting this recipe on MS. I haven’t made it in a long time but, a breakfast ‘dinner’ is on the menu this week and guess what that will include now? ;) Total comfort food, I agree!

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  5. Pure comfort food on a plate. I was actually thinking of making that for Tony’s birthday over the weekend, but forgot to buy the sausage, so I ended up making donuts. I’ll have to give your biscuits a try – they look amazeballs!

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  6. Those are absolutely fantastic!

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  7. I’m hoping I have the energy during my maternity leave to roll up my sleeves and do some baking! Because these are high on my list of what I want to be eating this fall. =)

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  8. Oh wow your biscuits look so fluffy and perfect :D

    Cheers
    Choc Chip Uru

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  9. Mmmm…nothing like biscuits ‘n gravy!

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  10. Looks amazing. My dad grew up in the South and this is one of his favorite breakfasts so my mom makes it often. I have to admit that I have never made it!

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  11. One of my fondest memories was making biscuits with my mom. I was lucky to get her old glass rolling pin that she used when her mother taught her to make biscuits. Biscuits with gravy is like a 75 degree day in Michigan in September. A real treat!

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  12. Gravy please with lots of pepper! (LOTS of pepper!) My mom makes biscuits and gravy at least once every time we visit. She always makes extra to eat with butter and jam too!

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  13. Pingback: Hunting humans on deserted islands « TRADEWINDVEGAS

  14. Pingback: September Foodie Penpals « Veronica's Cornucopia

  15. Pingback: Biscuits and Gravy « My Bizzy Kitchen

  16. I love you for this. My love of breakfast food is insane!! I’m scaredy about making and working with dough though. I’ll just have to get over that fear now won’t I? I love my biscuits with sausage gravy, jelly, or butter and honey. I really want to make these this weekend. Please tell me working with dough isn’t hard?!?!?

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