I was craving biscuits and gravy for breakfast. I could have just ordered it on one of our weekly Friday breakfasts out but I’m never happy with someone else’s version. Other cooks tend to add too much black pepper to the gravy. My mouth is so busy being annoyed by the pepper I barely taste the country sausage and creamy gravy! I needed to make this myself. Carla Hall’s recipe sounded like the best.
I read through the directions for making the biscuits several times to make sure I had it right. It wasn’t that the recipe was complicated, but it needed to be done in just the right order, in just the right way. First off, I didn’t have enough butter in the fridge so I needed to take some out of the freezer and thaw it in the fridge. Curses. I rescheduled biscuits and gravy for the next day. The butter was a deal breaker for that day.
The next day I measured the flour, sugar, baking powder, salt and baking soda into a large mixing bowl. I whisked it until I felt it was well mixed. I measured the shortening into the bowl and used my fingers to tweak it into the flour until it was small pea sized pieces. That was kinda fun! I’m all for getting right in there with my fingers.
Next I sliced up the butter nice and thin and added it to the flour mixture. I tossed the pieces of butter until they were well coated with flour, then used my fingers to sort of flatten them. I felt like they should have been smaller but the recipe simply said “flatten” and that I did. I crossed my doughy fingers and hoped for the best.
Setting aside one tablespoon of buttermilk in a bowl, I added the remaining buttermilk to the flour mixture. I used a fork to mix it until it formed a ball. I tried not to overwork it, mixing only until it was all moistened.
I lightly floured my countertop and placed the ball of dough on it. Dusting the top with a bit more flour, I used a rolling-pin to flatten the ball to 1/2″ thick. I used my biscuit cutter to cut rounds then re-rolled it and cut more. I continued to roll and cut until all of the dough was used.
I placed the biscuit rounds onto the parchment covered half sheet pan. I mixed the melted butter with the reserved buttermilk and brushed it over the biscuits. I placed the pan into the preheated oven.
I baked the biscuits at 450°F for about 10 minutes. They weren’t browned yet so I gave them another 5 minutes until they were a lovely light golden color and smelled fabulous!
The sausage gravy was a cakewalk. I wanted to try this particular recipe because it had a teaspoon of sage added to the gravy. That made all the difference in the world! The flavor was so good I’ll never make gravy without the seasonings.
I browned the sausage well in a nonstick skillet over medium high heat then added the butter.
When the butter was melted I stirred in the flour until the sausage was coated, about a minute.
I added the milk to the skillet and stirred until it began to bubble. After reducing the heat I let the gravy simmer, stirring occasionally, for about 10 minutes until it was thickened. At this point you can cool and refrigerate the gravy for breakfast, or eat breakfast for dinner as we did.
I cut several biscuits in half and ladled some sausage gravy over the halves. Mmmmmm! This is exactly what I’d been craving. A nice sausage gravy with hints of sage and other seasonings puddling around steaming hot, fluffy biscuits. The gravy recipe is listed below after the biscuit recipe.
The great thing about making a big batch of both the biscuits and gravy is being able to microwave it for breakfast for several days. My P.S. (Princely Spouse) likes that part! The biscuits were melt in your mouth tender, even leftover the next day or two. They aren’t a tall biscuit but their flavor and texture is the best I’ve ever made.
Carla Hall's Buttermilk Biscuits
A comfort food that can that can be made ahead of time for quick and easy meals any time of day!
- 2 1/2 cups flour + more for dusting
- 1 teaspoon sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons vegetable shortening
- 1 stick chilled unsalted butter (1/2 cup); sliced thin
- 1 1/2 cups buttermilk; chilled
- 2 tablespoons melted butter
In a large bowl whisk together the flour, sugar, baking powder, salt, and baking soda. Pinch the shortening into the flour until small, pea-sized pieces come together.
Add the slices of cold butter toss and toss until coated. Use your fingertips to press the cubes flat. They will break into smaller pieces. Freeze the mixture for 15 minutes.
Reserve one tablespoon of buttermilk and add the remaining to the flour mixture. Use a fork to mix until the dough forms into a sticky ball.
On a lightly floured surface roll the dough to 1/2 inch thickness. Cut into rounds with a 2 3/4 inch biscuit cutter. Re-roll dough until all is used. Refrigerate for 15 minutes.
In a small bowl, mix 1 tablespoon buttermilk with 2 tablespoons melted butter. Brush the top of the dough rounds and bake until golden brown, about 10 minutes according to the original recipe. They took 15 minutes in my oven.
Transfer to a wire baking rack to cool and allow to cool slightly before serving.
Adapted from The Chew
- 16 oz roll sausage
- 4 tablespoons butter
- 1/2 cup flour
- 4 cups milk, plus extra
- 1 teaspoon ground sage
- 1/4 teaspoon onion powder
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- Buttermilk biscuits (Recipe above)
Add milk and stir for one minute. Add the sage, onion powder, pepper and salt. Bring to a bubble then reduce heat to medium low. Cook for 5-10 minutes until thickened. Taste test for seasoning, adding salt and pepper to taste.
Serve over biscuits or refrigerate and heat for breakfast. Add milk if mixture becomes too thick.
Adapted from Simply Learning Kids