Let me preface this by saying that if you are on a diet right now, this recipe is not for you. Most of the time, I am that woman — except for when it comes to biscuits and gravy. Left with this dish as an option, all bets (and diets) are out of the door. An old southern classic and quintessential hearty meal, biscuits and gravy provided cooks an easy way for leftover sausage grease (again, not for the calorie conscious) to be whipped up into a creamy gravy and poured over the obvious choice: fluffy, buttery biscuits. If you do not eat pork, you can use beef sausage as an alternative. For all the vegetarians, this biscuit recipe is tried and true on its own. Enjoy!
Serves 4-6 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
- 1/2 lb ground sausage
- 3 tablespoons butter
- 3 cups cold milk
- 4 tablespoons flour
- salt and pepper to taste
- dash of hot sauce or cayenne pepper
Combine all dry ingredients for biscuits in a bowl
Add buttermilk and knead on a floured surface. Knead only to get dough together. The key for fluffy biscuits is to be gentle.
Flatten the dough with the ball of your fist. Use a glass to section off your biscuits.
Cook them in a 350-degree oven on a greased pan. Bake until golden brown, about 25 minutes.
Fry up the sausage until it's cooked, then remove the sausage with a slotted spoon.
Reserve 2 tablespoons of the rendered sausage grease in order to make a roux. 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. Add the cold milk a little at a time, stirring constantly
Once roux has thickened, add sausage into the gravy. Season with salt, pepper, and hot sauce