Obviously, there’s nothing better than a warm buttermilk biscuit. But it’s Le Sunday, so why not eat like a Queen/King and heap on the gravy? You might not feel like getting off the couch for bit, but you certainly won’t regret it.
- 3 cups flour
- 1/2 tsp baking soda
- 1 Tbs + 1 tsp baking powder
- 6 Tbs butter
- 1/4 tsp salt (optional)
- 3/4 cup buttermilk, or 2 tsp lemon juice in 3/4 cup of whole milk
1. Combine flour, baking soda, baking powder, and salt in a bowl and combine.
2. Cut chilled butter into smaller sections, and disperse throughout the flour.The goal here is to break up the butter into smaller chunks within the flour before it melts in our hands. One method involves rubbing a handful of the mixture vigorously between your palms until it sifts out, but feel out what works for you. If you’re still not getting the hang of it, check out the beginner basics on the biscuit method
Just make sure to stop when the mixture begins to look like this:
3. Add the buttermilk and use your hands or a wooden spoon to slowly work the liquid into the dough.
In order to make sure the biscuits stay crumbly when baked, do not over mix the dough. It should look like it’s way too dry and crumbling apart. Resist the urge to add more liquid.
4. Preheat oven to 450 degrees. Pile the dough onto a floured surface and press it with your palms until it is about 3/4 of an inch in thickness.Use a cookie cutter or another kitchen device (like a jar lid) to form the biscuits and place them “shoulder to shoulder” on a cookie sheet (they will use each other rise -neat huh?).
5. Bake biscuits for 9 minutes or until tops and sides are deliciously golden.
Serving suggestions, as if any are needed, might include more butter, jam, honey, Nutella, leftover fried chicken. Or maybe, make some gravy.
- About a pound of uncooked sausage. I thought I cheaped by buying Jimmy Dean, but this guy would disagree.
- About 1 Tbs black pepper
- Salt (to taste)
- 2 Tbs flour
- 1.5 cups to 2 cups milk or cream (depending on how thick you like your gravy)
- Tiny pinch of nutmeg (optional)
1. Cook the sausage and spices of your choosing over medium heat, stirring occasionally until the meat it is no longer pink.
2. Reduce to low heat, corral the cooked meat on one side of the pan and tilt it slightly so that the oil goes to the opposite side. Add flour to exposed oil, one tablespoon at a time, and whisk them together until the liquid is thicker and your strokes expose the skillet.
3. Stir sausage with the flour and oil and add 1.5 cups of milk or cream. Let the gravy simmer on low heat until it thickens. If it thickens too much, add some milk and stir. If it is too thin, add some flour and stir.
4. Slop over biscuits (it won’t be pretty) and fill up for the start of the week.