Butternut Squash and Cheddar Bread Pudding
Birthday Shenanigans

Biscuits and Gravy, yep, Sausage Gravy

Amanda at What we're eating has this recipe for Fluffy Buttermilk Biscuits on their blog. I also had a little pork sausage leftover from Saturday's breakfast, sounds like a match made in heaven to me.

Bbo light fluffy biscuits 

Bba ingredients

So I got together the ingredients.

Bbb measure flour 

Measured out one cup of all purpose flour,

Bbc measure cake flour 

and one cup of cake flour.

Bbd add baking powd etc 

To this I added baking powder, baking soda and salt.

Bbe cut in butter 

I cut in some butter. I love my wire whisk. I use it to make pounced potatoes and as a pastry blender to cut butter into flour.

Bbf mix buttermilk 

I don't keep fresh buttermilk on hand so I use Bob's Red Mill dry buttermilk powder, great stuff. So I mixed some up and,

Bbg add buttermilk 

added it to the flour butter mixture. Mixed it all up until the dough just came together.

Bbh turn dough out 

Turned the dough out onto a lightly flowered surface and patted it into a 1inch thick round. 

Bbi butter tops 

Using a round biscuit cutter I cut out the biscuits and placed them on a baking sheet. They then got brushed with some melted butter and popped into a 500*F oven. Make sure you preheat the oven in plenty of time, it's important to put them in a really hot oven.

Bbn biscuits out of oven 

Mmmmm, nice and golden brown. No, the bottoms aren't burnt, even though the top one looks like it is.

While the biscuits were baking I started making the sausage gravy.

Bbj cook sausage 

Cooked off some bulk pork sausage, it's nice and spicy. It's made by the butcher at a little grocery store about 10 miles from us. It's pretty darned lean also, I didn't have to drain any fat off at all.

Bbk sprinkle in flour 

I sprinkled in a good heaping forkful of flour. Stir, stir, cook, cook, until the raw flour taste is cooked off.

Bbl add milk 

To this I added the rest of the buttermilk from the biscuits plus a little milk. 

Bbm deglaze 

Stir, stir, cook, cook, scraping the good fond from the bottom of the skillet. Simmered it a bit to let the gravy thicken.

Bbp buttermilk biscuits and sausage gravy

The biscuits were split open with a fork and the gravy was poured on. Oh merciful heavens was this ever good.

Bbq with egg on top 

Even better with an egg on top.

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Fluffy Buttermilk Biscuits


1 cup all-purpose flour
1 cup cake flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp kosher salt
4 tbsp butter, very cold and cut in small; cubes
3/4 cup + 2 tbsp buttermilk

For Brushing
2 tbsp melted butter

Preheat oven to 500 degrees. It is very important to have a hot oven so do
this step early and let your oven get super hot.)

Once the oven is hot, sift together the first 5 ingredients in a mixing

Next, incorporate the cold butter into the flour mixture by masking the
ingredients together using your hands, a fork or a pastry blender until it
resembles a course meal with pea-sized lumps of butter and flour. If using
your hands, work extra quickly so that the butter doesn't melt during the
blending process.

Add the buttermilk to the mixing bowl with the flour and butter. Stir just
until all the ingredients have come together in a ball of dough. (Try not
to overwork the dough as this will lead to tough biscuits!)

Turn the dough out onto a lightly floured surface. Press or roll the dough
into 1' thick circle (again, avoid over working the dough). Using a round
cutter or ring mold dipped in flour, carefully cut out biscuits and place
onto a sheet pan in a circle with the edges of each biscuit nearly (but not
quite) touching one another and 1 biscuit situated in the middle of the
circle. Loosely form the remaining dough scraps into 1 biscuit.

Brush the tops of the biscuits with melted butter. Place sheet pan in
preheated oven and bake for approximately 10 minutes or until tops are
golden brown.

Remove from oven and brush with more melted butter. Serve immediately and

Recipe by Amanda Simpson

From post: Fluffy Buttermilk Biscuits

Notes:  www.whatwereeating.com

** Exported from Now You're Cooking! v5.84 **

And that's that.