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Buttermilk Biscuits and Gravy

Yield: About 12 biscuits


For Biscuits:

4 cups (580 g) Cup4Cup Multipurpose flour

1 tablespoon (10 g) kosher salt

1 tablespoon (12 g) baking powder

1 teaspoon 4 g) baking soda

½  lb (227 g) unsalted butter, cut into ½ inch cubes and chilled

1 ½  cups (350 g) buttermilk + 1 to 2 (15-30 g) tablespoons for brushing

2 to 3 tablespoons (26-39 g) unsalted butter, melted, for brushing

For Gravy:

2 tablespoons (26 g) bacon fat or vegetable oil

½ pound (227 g) ground sausage, such as Italian

½ red onion (50 g), finely minced

1 clove garlic, finely minced

1 teaspoon (1.5 g)fresh thyme, chopped

3 tablespoons (26 g) Cup4Cup Multipurpose flour

1 ¼ cups (285 g) milk

Salt, to taste

Fresh ground black pepper, to taste

Favorite hot sauce, to taste

Red pepper flakes, to taste


For Biscuits:

  1. Preheat oven to 425°F.
  2. Using a whisk or food processor, combine flour, salt, baking powder, baking soda and mix until well blended.
  3. Be sure butter is cold and cubed. Using a food processor, add in the cold butter and pulse until it is incorporated into the dough and it resembles pea-sized shapes. If you do not have a food processor, use a pastry cutter or a fork to cut in the butter.
  4. Place this mixture into a bowl. Using a fork slowly mix in the buttermilk until the dough is formed into a lumpy ball. The dough will be loose. Do not over mix.
  5. Take the loose dough and wrap it in clear plastic wrap. Refrigerate for 30 minutes.
  6. Using additional flour as needed, using your hands pat the dough to 1 inch thick.
  7. Take a round cutter and cut the dough, place cut out shapes onto parchment lined baking sheets. Brush on the melted butter and buttermilk to ensure a golden brown top.
  8. Bake for 15 minutes or until golden brown.

For Gravy:

  1. Heat a cast iron skillet or a heavy bottom sauté pan over medium-high heat.
  2. Add in the sausage and brown over medium heat.
  3. Add in bacon fat or oil and onions. Sauté the onions until soft and translucent.
  4. Add thyme and garlic and turn heat to low.
  5. Whisk in the Cup4Cup flour to create a roux. Whisk in milk. Allow mixture to come to a boil, stirring frequently to prevent scorching. Once at a boil, turn heat down to low. If mixture is too thick add more milk.
  6. Once thickened, season with salt and pepper to taste.
  7. Add the hot sauce and/or red pepper flakes to desired level of spiciness.
  8. Serve over biscuits and/or with eggs.