Sometimes your weekend needs little nudge into awesomeness. Just like sometimes I need a little nudge to publish something (sorry about that). This is an excellent nudge and I knew I couldn’t not share it with you. Sausage and gravy is one of my favorite things to order at old country diners. You know the kind, preferably with a cow painted on everything.
Apparently Bobby Flay’s wife loves it too. Lucky lady. Thus far, if I want biscuits and gravy, I have to make them. But maybe that will change. For now I remain the biscuit champion in our little world!
2 1/4 c flour
1 tbsp. baking powder
3/4 tsp salt
3/4 tsp baking soda
8 tbsp butter (1 stick), cut into 1 cm cubes
3/4 c buttermilk or slightly thinned yogurt
Preheat oven to 400 °F
Whisk together dry ingredients. Using your fingers, blend butter into flour mixture until lumps the size of rice grains remain. Add buttermilk and gently stir until dough just comes together. Dump bowl out onto floured surface. Knead until dough comes together.
Roll out about 1/2 in thick and cut biscuits in 2 inch rounds. Bake until golden, about 12 -15 minutes.
NOTE: These freeze really well and only need a few extra minutes of baking. You can make them earlier in the week, freeze the unbaked biscuits, and bake them as you make the sausage gravy.
1 lb sausage (I normally have sweet/mild Italian around and it is about 3-4 links)
1/4 c flour
2 c milk (I use skim)
salt and pepper
If using bulk sausage, begin by crumbling sausage into a large skillet. If using sausage links, separate meat from the casings first. Cook over medium heat, breaking up large chunks, until sausage is cooked through. Add flour and cook about a minute until it has been absorbed. Whisk in milk slowly, carefully not to crush the sausage into paste but also not to create flour lumps. It is hard to tell which is which but it will all taste good. Cook a few minutes until gravy is sufficiently thick. I use the spoon test – if you coat the back of a spoon with the gravy and then wipe a line down the center with your finger, the line should remain clean. You can always add more milk if it gets too thick. Season with salt and pepper. I like a heavy hand with the pepper. Split biscuits and serve.