Buttermilk Biscuits

Buttermilk Biscuit with Gravy

Folding the dough before rolling and cutting yields these towering buttermilk-tender beauties.

Buttermilk Biscuits with Sausage Gravy
Yield approximately 10 biscuits.
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  1. 2 ½ cups self-rising flour
  2. 2 tablespoons sugar
  3. 1¼ teaspoons kosher salt
  4. ¾ cup cold unsalted butter, cubed
  5. 1 cup whole buttermilk, chilled
  6. 2 tablespoons unsalted butter, melted
  1. Preheat oven to 425°. Line a rimmed baking sheet with parchment paper. Set aside.
  2. In a large bowl, stir together flour, sugar, and salt. Using a fork, cut butter into flour until mixture resembles coarse crumbs with some pea-size pieces of butter remaining. Add buttermilk, stirring until combined.
  3. Turn dough out onto a well-floured surface. Shape dough into a flat log, and fold into thirds, like a letter. Roll into a 10x9-inch rectangle. Using a 3-inch round cutter dipped in flour, cut dough, without twisting cutter. Reroll scraps as needed. Place biscuits on prepared pan, spacing 2 inches apart. Brush tops with melted butter.
  4. Bake until golden brown and cooked through, approximately 12 minutes.
Taste of the South https://www.tasteofthesouthmagazine.com/
Sausage Gravy
Yield 4 to 6 servings
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  1. 1 (16-ounce) package bulk pork sausage
  2. 1/4 cup all-purpose flour
  3. 3 cups whole milk
  4. 1⁄2 cup heavy whipping cream
  5. 2 teaspoons apple cider vinegar
  6. 11⁄2 teaspoons kosher salt
  7. 1⁄8 teaspoon garlic powder
  8. 1⁄8 teaspoon ground black pepper
  1. In a large skillet, cook sausage over medium-high heat, stirring until browned and crumbly, approximately 10 minutes. Sprinkle flour over sausage, stirring to coat. Gradually whisk in milk and cream. Stir in vinegar, salt, garlic powder, and pepper. Bring to a simmer, whisking constantly, until thickened, approximately 10 minutes. Serve immediately over warm Buttermilk Biscuits.
Taste of the South https://www.tasteofthesouthmagazine.com/


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