Buttermilk Skillet Biscuits & Southern Sausage Gravy
Saturdays and Sundays are the days I usually reserve for a big country breakfast. You know the choices eggs, toast, homemade biscuits (with apple butter, jam or peach preserves), bacon, sausage or country ham.
Buttered grits, sausage grits or baked cheese grits. Scratch gravy made with sausage, bacon or even chocolate.Yes, chocolate gravy my friends served over buttermilk biscuits. Chocolate gravy is a big thing here in the south. Some call it gross, but not me I just call it a little piece of heaven.
I can't think of a more perfect southern breakfast than traditional Biscuits and Sausage Gravy. Now we don't eat this every weekend, but I can say it's a favorite in our house. We love it so much that it occasionally graces our dinner table as well. If you have never made sausage gravy from scratch I hope you'll give it a try with these easy step by step photos below.
{mommyskitchen.net}
Ingredients:
1 - 16 oz roll breakfast sausage - 8 oz works just as well
1/4 - cup flour
1 - cup water
1 - cup milk
salt and pepper to taste
Directions:
Crumble and cook sausage in large skillet over medium heat until browned.
If the sausage does not render enough drippings you can add 2-3 tablespoon of shortening or bacon grease.
Stir in flour until dissolved. Mix the milk and water together and gradually stir in one cup of milk mixture to the sausage.
When the gravy starts to thicken add the remaining cup of milk mixture and continue stirring. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over buttermilk biscuits.
Cook's Note: A lot of times I just use 8 oz of breakfast sausage. It all depends on how meaty you want your gravy.
Skillet Buttermilk Biscuits
Ingredients:
2 1/2 - cups self rising flour (prefer White Lily )
1 1/4 - cups buttermilk (if using White Lily Flour decrease the buttermilk to 1 - cup)
1/2 - cup shortening or butter
Cast Iron Skillet
Directions:
Measure 2 cups of flour into a large bowl, add shortening and cut into flour. I find using my hands is easier to thoroughly mix the shortening. You can also use a pasty blender.
Add the buttermilk and lightly mix dough just until it starts to come together. If the dough looks really wet that's OK just add more flour. I like to start with a wet dough and then gently add flour as I go.
Turn the biscuit dough onto a floured surface and lightly knead. Make sure not to overwork the dough or it will result in tough biscuits.
Pat into a circle about 1/2 thick (do not roll with a rolling pin). If you like higher biscuits then leave the dough a bit thicker. Use a glass or biscuit cutter to shape the biscuits.
Gently press the floured glass or biscuit cutter into the biscuit dough and push down. NEVER TWIST the cutter or glass, because this will end up sealing the sides of the
biscuits preventing from rising.
Cut and shape all of the biscuits and place each biscuit into a large lightly greased cast iron skillet, touching each other.
Make a fist and using your knuckles push down on each biscuit making an indention. Brush melted butter all over the biscuits. You can see where you pressed down all that melted butter just pools together.
Most people don't agree with adding butter before baking, but this is how I make them with my recipe. Different strokes for different folks!
Bake in a preheated 400 degree oven for 12- 15 minutes or until golden brown on top. When biscuits are done remove from oven and brush with more melted butter.
Cool, split each biscuit with a fork and serve.
Cook's Note: If you don't have fresh buttermilk on hand you can always make your own. Just add one tablespoon of white vinegar or lemon juice to every cup of whole milk. Stir and let sit for about 10 minutes. Now you have sour milk aka buttermilk.
2 1/2 - cups self rising flour (prefer White Lily )
1 1/4 - cups buttermilk (if using White Lily Flour decrease the buttermilk to 1 - cup)
1/2 - cup shortening or butter
Cast Iron Skillet
Directions:
Measure 2 cups of flour into a large bowl, add shortening and cut into flour. I find using my hands is easier to thoroughly mix the shortening. You can also use a pasty blender.
Add the buttermilk and lightly mix dough just until it starts to come together. If the dough looks really wet that's OK just add more flour. I like to start with a wet dough and then gently add flour as I go.
Turn the biscuit dough onto a floured surface and lightly knead. Make sure not to overwork the dough or it will result in tough biscuits.
Pat into a circle about 1/2 thick (do not roll with a rolling pin). If you like higher biscuits then leave the dough a bit thicker. Use a glass or biscuit cutter to shape the biscuits.
Gently press the floured glass or biscuit cutter into the biscuit dough and push down. NEVER TWIST the cutter or glass, because this will end up sealing the sides of the
biscuits preventing from rising.
Cut and shape all of the biscuits and place each biscuit into a large lightly greased cast iron skillet, touching each other.
Make a fist and using your knuckles push down on each biscuit making an indention. Brush melted butter all over the biscuits. You can see where you pressed down all that melted butter just pools together.
Most people don't agree with adding butter before baking, but this is how I make them with my recipe. Different strokes for different folks!
Bake in a preheated 400 degree oven for 12- 15 minutes or until golden brown on top. When biscuits are done remove from oven and brush with more melted butter.
Cool, split each biscuit with a fork and serve.
Cook's Note: If you don't have fresh buttermilk on hand you can always make your own. Just add one tablespoon of white vinegar or lemon juice to every cup of whole milk. Stir and let sit for about 10 minutes. Now you have sour milk aka buttermilk.
Click here for a step by step photo tutorial on how to make Skillet Buttermilk Biscuits.
0 Response to "Buttermilk Skillet Biscuits & Southern Sausage Gravy "
Post a Comment