Lola Cooks: Buttermilk Biscuits and Gravy

I first ate biscuits and gravy in Virginia back in the 80s.  I was on a road trip including a long stretch of the Blue Ridge Mountains.  We stopped at a questionable looking roadside diner out of hunger and lack of any other breakfast prospect.  I asked the waitress ‘what was good’ and she immediately responded, ‘biscuits n gravy’.

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It’s completely possible that they just needed to move the biscuits and gravy, but she was right.  It was good… downright delicious, actually.  The biscuits were fluffy and the slightly browned tops were buttery and a bit salty.  The sausage gravy was peppery and filled with chucks of breakfast sausage.  This was one stick to your ribs kind of breakfast.

As this is hot breakfast month, we are pleased to present our very best recipe for Biscuits and Sausage Gravy.  These homemade buttermilk biscuits will be an instant hit.  Paired with the gravy and a portion of eggs, this meal is sure to satisfy.  Add this to your Sunday morning breakfast line up and you might even be able to skip lunch.

savour… a full belly

Get the rest after the jump…

Buttermilk Biscuits and Gravy

Before you start:

This biscuit recipe is tried and true.  Their application goes far beyond breakfast.  Pair them with chicken, meatloaf, and much, much more.

Baking is science.  Like so many other things that you want to be flaky, the magic lies in very cold butter.  By keeping the butter cold and making little balls of flour covered butter bits you set the stage for flakes.  By the time the butter melts, the flour has already begun to cook and a "pocket" is formed.  When enough of these pockets are formed the result is layers.

If you wish to loosen up your gravy add a bit more milk.  When reheating the gravy, do the same and heat just until it is smooth and warm again.

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The ingredients:

For the biscuits:

  • 1 3/4 cups flour / 225g
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 7 ounces buttermilk + 1 tablespoon
  • 6 tablespoons butter, cold and cut into small pieces
  • 1 tablespoon butter, melted

For the gravy:

  • 1 pound breakfast sausage
  • 1/4 cup flour
  • 2 cups milk
  • 1 teaspoon freshly ground pepper
  • salt to taste

The method:

For the biscuits:

  1. Preheat oven to 350.
  2. Whisk together the flour, baking powder, baking soda, and salt in a medium mixing bowl.
  3. Using a pastry blender or two knifes blend the pieces of butter into the flour mixture until the clumps are the size of small peas.
  4. Make a well in the center of the bowl and pour in the 7 ounces of buttermilk.
  5. Stir only until the dough pulls away from the sides of the bowl.
  6. Turn dough out onto a lightly floured surface.  Knead 10-12 times quickly and gently.
  7. Roll dough to a thickness between 1/4 inch and 1/2 inch.
  8. Cut with a biscuit cutter and place on an ungreased baking sheet.
  9. Mix the melted butter and the 1 tablespoon of buttermilk together in a small bowl.  Brush the tops of the biscuits with the mixture using a pastry brush.
  10. Bake in the oven for 12-15 minutes or until lightly golden brown on top.

For the gravy:

  1. Cook the sausage in a medium saucepan over medium heat.
  2. When completely cooked add flour and pepper.  Stir until well combined.
  3. Add milk and bring to a boil.  Gravy will thicken rather quickly.
  4. Add salt to taste.
  5. Split biscuit in half and add warm gravy to serve.