Buttermilk Biscuits and Sausage Gravy

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I've been wanting to make Biscuits and Sausage Gravy for a long time now, so when the Secret Recipe Club assigned me Veronica's Cornucopia and I saw a recipe for exactly that, I was in the kitchen in no time. Although there were many other recipes that made my mouth water on Veronica's site, I knew this had to be the one for this month. I'm sure I'll be back to make her Carrot Cake Cookies and Blueberry Lemon Pound Cake soon, though!

My friends and I went to South Beach a few weeks ago, and I had a hankering for Biscuits and Sausage Gravy when we went out to breakfast. But of course, they served the breakfast item Monday-Saturday and we were there on a Sunday. Just my luck! This recipe turned out to be exactly what I wanted and more from that restaurant. The biscuits were light and flaky, and the gravy was thick and seasoned perfectly. I used hot sausage and it gave the gravy just a little extra kick. Enjoy this, you guys!

Printable Recipe

Biscuits

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tbsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 4 tbsp. cold unsalted butter
• 2 tbsp. vegetable shortening
• 3/4 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.

Sausage Gravy

Ingredients

• 1 lb. good quality sausage roll, like Bob Evans
• 1/4 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.

Source: Veronica's Cornucopia