For dinner on Sunday night, I got adventurous and made buttermilk biscuits and sausage gravy from scratch. Homemade biscuits are really pretty simple (they’d have to be if I make ’em.) and they take only a few ingredients, most of which you probably already have on hand. As with all baking, your results will be best if you use fresh ingredients, especially your flour and baking powder/soda.
These took me about 10 minutes to prep and 22 minutes in the oven. The gravy took 10 minutes total, and was actually finished a good 10 minutes before the biscuits, so it got a little thick. Still damned tasty, however.
For the biscuits
1/2 cup cold butter, cut into smallish cubes
2 tablespoons shortening
1.5 cups cake flour
3/4 cup all purpose flour
1/2 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
melted butter for brushing on before baking
For the gravy:
Salt and pepper to taste
Instructions – Biscuits
Preheat oven to 350. Start by adding all the dry ingredients, the cold butter and the shortening to your food processor. (a pastry cutter will work just as well, it will just take a little more elbow grease.) Pulse just until mixed.
Add buttermilk and pulse a few more times, again just until it’s well blended. Over-mixing will make your biscuits tough, you don’t want to over-agitate the gluten.
Spread your dough on a floured cutting board or counter. Sprinkle a little flour on your hands to keep the dough from sticking too badly.
Fold one third of the dough over to the center, then fold the other third on top.
Fold one more time and press to make sure the dough is of equal thickness.
Cut dough into six roughly equal pieces.
Place on a cookie sheet with a few inches between biscuits. Let them set for about 10 minutes so they can rise (it won’t be by much), then brush with melted butter and sprinkle with a little salt.
A close up.
Bake for 20 minutes, or until golden brown on top.
Everyone has their own style of sausage gravy, and I’ve never ever met one I didn’t like. Mine is super easy and straightforward, but it does lend itself to a little experimentation. For Sunday’s dinner I just stuck with the basics, however.
Brown your sausage in a heavy pan, then scoop out all the meat, leaving a few teaspoons of grease in the pan.
Add flour until you have a bit of a greasy paste, then add milk. (I never measure, I just go by instinct and whether or not it looks right.)
Stir until the gravy starts to thicken, then add the meat back in.
Stir over medium heat until thick.
Spoon over biscuits and enjoy!