Recipe by Adrienne in Reisterstown
A dear and very close friend of mine who lives in Australia asked me about southern biscuits and gravy for breakfast. It is RARE that I make this because it's artery clogging as HECK so if you're steadfastly health conscious...forget it!! It is an old southern tradition ...like grits. So if you only do it once every 5 years (haha) you're probably safe from a coronary. It's out of this world good! For those who don't know, biscuits and gravy is really more like biscuits, sausage and gravy. Every southern cook adds her/his own twist to it ...like throwing in sugar and vanilla isn't the norm--it's just the way I do it -- once every 5 years or more!
Top Review by Andrea R.
The hubs and I both LOVE biscuits and gravy but this was the first time making them from scratch. While the sausage and gravy were pretty good and only needed a bit more seasoning than called for, the biscuits were incredibly odd. The sugar and vanilla threw off the taste of the meal as it tasted as though it should be a cookie and not a biscuit. Normally I would have eliminated the two but since I have never made buttermilk biscuits, my husband highly encouraged me to follow the recipe for once. Needless to say I should have followed my instincts.
For the biscuits
- 2 cups flour
- 1⁄4 cup sugar
- 1 teaspoon vanilla
- 4 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1 pinch salt
- 3 ounces cold butter, diced
- 8 ounces buttermilk
For the gravy
- 1⁄2 lb ground sausage
- 2 tablespoons butter
- 4 tablespoons flour
- 3 cups cold milk
- salt and pepper
Directions See How It's Made
- Combine the dry ingredients. Knead in the butter.
- Add buttermilk and knead on a floured surface. Make sure you only knead it just enough to get the dough together. Do it gently so the flour doesn't develop gluten which will cause your biscuits to be tough.
- Flatten the dough with the ball of your
- fist. Use a glass to cut out your bisquits. Don't make them too tall or the outside may get crusty while the inside is still too doughy.
- Cook them in a 350 degree oven on a greased cookie sheet and then get started on the gravy straight off.
- Fry up the sausage until it's thoroughly cooked. Remove the sausage with a slotted spoon.
- Don't drain the grease. You’ll need it to make the roux. You should have about 2 tablespoons of rendered fat. Add the butter and melt it. Then add the flour a little at a time over medium heat, constantly whisking.
- Cook for about 2-3 minutes. Now start adding the cold milk a little at a time, whisking incessantly.
- Toward the end of the milk add the sausage back inches When it's nice and thickened up add salt and pepper to taste.
- Cut the biscuits in half, pour the gravy over them, and enjoy! We're talking breakfast heaven here!