Saturday, October 19, 2013

Buttermilk Biscuits and Sausage Milk Gravy - 52 Simple but Next Level Dishes

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There are only a few dishes that I can recall actually being afraid to try...

This is one of those.  I love biscuits and gravy.  But it always seemed like one of those diner only dishes.  But even then, the quality of the dish varied so much I just assumed it was difficult.  I was worried about being disappointed.

I am pretty particular about my biscuits and gravy.

The gravy must be LOADED with meat!
It also can not be too thin... I just hate getting thin watery gravy.

The biscuits had to have that unique tangy buttermilk flavor.
They had to have that perfect light and flakey texture with a crunchy top and sweet melt in your mouth center.

And it all had to come together and be delicious.

But my fears were unfounded.  This recipe is easy, comes together fast and it has NEVER failed me.  Everything I wanted and more... One of my just before I die dishes.  As good as it gets and you can do it too!

OK... Here's what I did...

Milk Gravy with Sausage

  • 1 Tube (12 Oz) Bulk Pork Sausage
  • 2 TBS Flour
  • 2 Cups Whole Milk or 1/2 and 1/2
  • 1 tsp Salt
  • Freshly Ground Black pepper to taste
Cooking Directions
  1. In a heavy cast iron skillet, brown the sausage over medium high heat until cooked through.
  2. Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet.
  3. Make a Roux... Whisk the flour into the fat and cook, stirring, for about 1 minute.
  4. While whisking, pour the milk into the skillet and bring the gravy to a boil.
  5. Lower the heat and simmer gently for 2 minutes or until the gravy begins to thicken.
  6. Stir in the sausage and season with salt and pepper.
  7. Serve HOT over Buttermilk Biscuits
And for the Biscuits... Here's what I did...

Buttermilk Biscuits

  • 2 Cups Flour plus extra for dusting
  • 1 TBS Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Sugar
  • 1 Stick (1/2 Cup) Butter, COLD, cut into small pieces
  • 3/4 Cup Plus 2 TBS Buttermilk
Cooking Directions
  1. Preheat oven to 375 degrees
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  3. In a Food Processor, add the flour mixture and the cut butter. Pulse until the mixture resembles coarse crumbs with a few large clumps remaining.
  4. Transfer this to a mixing bowl...Pour in the buttermilk; using a rubber spatula, fold buttermilk into the dough, working in all directions and incorporating crumbs at the bottom of the bowl, until the dough just comes together. DO NOT OVER MIX. The dough will be slightly sticky;
  5. Roll dough out onto generously floured pastry board. about 1 inch thick. Cut into biscuit shapes (I like square, cut with a pizza cutter).
  6. Place the biscuits about 1/2 inches apart on a baking sheet. Generously brush the tops of biscuits with buttermilk. Bake, rotating sheet halfway through, until the biscuits are golden and flecked with brown spots, 18 to 20 minutes. Transfer biscuits to a wire rack to cool.
  7. Serve with Sausage gravy and ENJOY!!!


This recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!


This simple recipe has also been added to my growing list of "52 Simple but Next Level Dishes"!

Kind of an odd title for these posts. But the longer sentence is... Simple recipes that are easy and inexpensive that will take your cooking to the next level... Things like easy pickled items (I always have a jar of Pickled Red Onions for sandwiches in my fridge). Or how about the easiest bread to make in the world... Beer Bread that is tasty on it's own but also makes a wonderful open face pizza style sandwich... With easy to make Tomato Sauce. Or how about Roasting Garlic for a spread on toast points for a unique appetizer. Infusing Oil with Herbs or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty BBQ Sauce.

You get the idea. These recipes are very simple, take very little time but will set you apart as a better cook...


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