These came from Katie Lee Joel’s “The Comfort Table” and they were delicious! These are a Southern staple in America, and they are so good. I thickened my gravy a little too much, so lesson learned, but they were still outstanding. The picture isn’t the greatest, but don’t let that fool or dissuade you. And don’t be intimidated to make biscuits from scratch; they are very, very easy. Enjoy!
2 1/2 to 3 cups flour
1 stick unsalted butter, chilled, cut into cubes
1/4 tsp baking soda
1 tbs baking powder
1 tsp salt
1 tsp sugar
1 cup buttermilk
1 lb. breakfast sausage, casings removed
3 tbs flour
2 cups milk
1 tsp salt
1/2 tsp black pepper
Preheat oven to 450 F. Grease a cookie sheet.
In a large mixing bowl, combine the flour with the cubed butter. Use your fingers or a pastry cutter. It should resemble damp sand. Next, stir in the baking soda, baking powder, salt, and sugar. Make a well in the center and pour in the buttermilk. Mix with a fork until ingredients are incorporated and the dough begins to shape into a ball.
Sprinkle a work surface with flour, coat your palms and rub some onto a rolling pin. Turn the dough out onto your work surface. Knead the dough 1 to 2 minutes, folding it over on itself each time. Roll the dough to about 1/2 inch thick. Flour a 3 inch biscuit cutter and cut out the biscuits. Reshape the leftover dough and repeat until no dough remains.
Place the biscuits on the baking sheet and bake 10 to 12 minutes.
Meanwhile, preheat a cast iron skillet over medium heat. Crumble the sausage until no longer pink. Use a slotted spoon and remove to a paper towel lined plate. Pour out all but 1/4 cup of fat. If you don’t have that much fat, add some butter to make up the difference. Stir in the 3 tbs flour and cook about 2 minutes over medium-low heat. Whisk in the milk and cook until the sauce thickens but do not boil. Stir in the reserved sausage and season with salt and pepper. Serve with the biscuits.