Receta Buttermilk Biscuits and Sausage Gravy
Buttermilk Biscuits and Sausage Gravy
I guess since I write a blog about southern food, it was high time that I posted a biscuit recipe, so here it is! As a child, I vividly remember homemade biscuits on my grandmother’s table at almost every meal. She always had sorghum molasses on the table and my favorite way to eat a her hot biscuits was topped with a generous amount of butter and molasses. I regret that I never got her recipes for some of the classic southern food before she passed away. The biscuits in this post are very similar to hers, although I’m sure she used shortening instead of butter.
Our good friends, Judy and Amy, came to Atlanta last weekend for a visit. We had a great weekend visiting, cooking, drinking wine, and laughing. While they were here I had a hankering (now there’s a southern expression!) for biscuits and sausage gravy. This hearty breakfast is a bit decadent but was oh, so good! These biscuits probably shouldn’t be on your regular breakfast menu, but when you’re in the mood for a special treat, give this recipe a try.
Buttermilk Biscuits and Sausage Gravy
Ingredients
For the biscuits (from Martha Stewart):
- 4 cups unbleached flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 tsp sugar
- 1 cup (2 sticks) butter, cubed and very cold
- 2 cups buttermilk, plus some for brushing tops of biscuits
- For the sausage gravy:
- 1 lb breakfast sausage
- 4 tbsp butter
- 6 tbsp unbleached flour
- 1 tsp salt
- 1/2 tsp pepper
- 4 cups whole milk
- 1 cup half and half
Instructions
For the biscuits:
1. Preheat oven to 450 degrees.
2. Cover large baking sheet with parchment paper.
3. Sift flour, baking powder, baking soda, salt, and sugar into a large bowl.
4. Place half the flour in the bowl of a food processor. Add butter and pulse until mixture looks like coarse crumbs. Some larger pieces of butter are fine. Pour flour/butter mixture into bowl with remaining flour mixture and mix well.
5. Pour buttermilk into flour mixture. Gently fold buttermilk into flour until dough comes together. Do not over mix.
6. Turn dough onto a floured surface and form an 8 inch by 8 inch square. With a sharp knife, cut dough into 2 inch square and place on baking sheet 2 inches apart.
7. Brush tops of biscuits with buttermilk and bake for 12 minutes or until to tops are golden brown.
For the sausage gravy:
1. Brown sausage in a large skillet over medium heat. Remove from skillet and set aside.
2. Melt butter in skillet. Add flour and whisk until well blended. Cook for one minute.
3. Slowly add milk and half and half, whisking to combine with flour and butter.
4. Continue cooking, whisking regularly, until gravy starts to thicken.
5. Add sausage, salt, and pepper.
6. Remove from heat and serve with biscuits immediately.
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http://www.southernboydishes.com/2013/05/02/buttermilk-biscuits-and-sausage-gravy/
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