I woke up early and decided to make a quintessential southern breakfast for my still sleeping girlfriend. Sausage gravy is one of my comfort foods and it is super simple to make. The biscuits aren’t too hard either – this time I prepared them using shortening, instead of butter so they can be handled a bit more without becoming tough. Although, if you want to use biscuits out of can with the sausage gravy, I won’t tell anyone.
4 cups all-purpose flour
1 tablespoon salt
1 tablespoon baking powder
2 teaspoons baking soda
1 cup vegetable shortening, cold, cut into 1/2-inch pieces
1 1/2 to 2 cups buttermilk, plus additional for brushing
Preheat the oven to 375 degrees F.
Sift together the flour, salt, baking powder and baking soda. Cut in the shortening using a pastry blender, fork or a stand mixer fixed with a dough hook until the mixture resembles coarse crumbs. Make a well in the center and add 1 1/2 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.
Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 to 25 minutes until risen and golden brown.
½ pound bulk breakfast sausage
¼ cup flour
2 cups milk
Salt and ground black pepper
Crumble the sausage into a large cast iron skillet and cook until no longer pink in the middle and nice and browned. Break the sausage into small chunks as you cook it. Remove the sausage to a paper towel lined plate with a slotted spoon.
Pour the drippings into a heatproof bowl. Return 2 tablespoons of drippings back to the pan. Sprinkle over the flour and cook over medium low heat, stirring and scraping, for 2 to 5 minutes or until the flour is lightly browned. Slowly whisk in the milk, continuing to scrape the bottom of the pan. Cook, whisking frequently, until the gravy is thick. Stir the sausage back in and heat through, seasoning with salt and black pepper to taste.
Serve over hot, split biscuits.