On Saturday and Sundays I love nothing more than to get up early, yes I said get up early, yes, the same girl who curses her alarm clock at 6:00 am Monday thru Friday. The house is quiet, I can meditate, then enjoy a cup of coffee without any agenda, unless it’s Varsity Wrestling season, then all bets are off!
Breakfast is a way for our family to catch up after a busy week, everyone home under one roof, and I can get chores done by bribing my crew with the smell of warm homemade biscuits, sausage crumbles in an insanely good cream gravy. This is a perfect breakfast and a change of pace from the typical eggs and bacon. Not that there’s anything wrong with that! If you are thinking of making this dish, I implore you to make your own biscuits, this recipe is the perfect accompaniment for flaky homemade buttermilk biscuits, and the biscuits come together so easy. I hope you will give it a try, it really is a tasty, decadent breakfast treat, that can definitely be a lunch or dinner.
Buttermilk Biscuits and Sausage Gravy
A classic country breakfast that's quick, easy, and oh so satisfying!
- Depending on the size of the biscuit cutter this should yield about 8 biscuits or 10.
For the Baking Soda Biscuits
- 2 cups of Unbleached flour
- 3 1/2 tsp. of baking soda
- pinch of Kosher salt
- 3/4 cup of Buttermilk
- 5 tbsp. of Solid Crisco shortening
- 4 tbsp. of melted butter
For the sausage gravy
- 1 lb. of Italian sweet sausage, taken out of the casing, to do slice a link down the length of the sausage with a sharp knife and peel away the casing, break up sausage with your hand and place on a plate. Continue with all links. Discard casings.
- 1/4 of unbleached flour
- 2 1/2 cups of whole milk, 1/2 cup of heavy cream or half and half
- 2 tbsp. of unsalted butter
- 1 tbsp. of fresh sage leaves chopped
- Kosher salt and cracked black pepper to taste
For the biscuits
- Preheat oven to 450 degrees.
- In a large mixing bowl add the flour, salt, and baking soda, mix to incorporate the baking soda into the flour. Add the shortening, using a pastry blender or two knives, begin to cut in the shortening until it resembles small crumbs.
- Add in milk, and mix with a spoon until the dough begins to form a ball and holds together.
- Dump on to floured surface and roll in a circle. I like to keep the dough about 1/4 inch or so, I use a 1/12 inch biscuit cutter. If you do not have a biscuit cutter you can use a glass, or coffee cup to cut out the biscuit rounds. Place on greased baking sheet. Bake for about 15 min. When biscuits are done, I like to brush the biscuits right out of the oven with the melted butter. This makes the biscuits so extra delish! Keep warm until ready to assemble the sausage gravy.
For the Sausage Gravy
- In a large frying pan, with a drizzle of olive oil, heat pan on medium high heat, I like to use a cast iron skillet for this because it lends an authentic southern taste to the dish and makes me feel happy! Add sausage to the pan and cook until sausage is crusty and cooked through.
- When sausage is cooked through, add the butter and let it melt over the sausage, stirring to incorporate, this will help with the flour, to make your roux, which will in turn make the yummy gravy. When butter is melted, sprinkle flour over the sausage and let the flour cook out about a minute or two to thicken and take away that raw flour taste. You don’t want an uncooked flour taste it will alter the dish.
- When flour is cooked out, begin to stir in the whole milk, whisking to help thicken, add the heavy cream, salt, pepper and sage, and cook about five minutes or until thickened. Remove from heat.
- On a plate take one or two biscuits, depending on your preference, slice open, gently spoon a generous helping of the sausage gravy over the warm biscuits and devour. I promise you, this will feel like a big old country kiss on a plate!