Buttermilk Biscuits and Gravy
Yield: About 12 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
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
- Preheat oven to 425°F.
- Using a whisk or food processor, combine flour, salt, baking powder, baking soda and mix until well blended.
- 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.
- 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.
- Take the loose dough and wrap it in clear plastic wrap. Refrigerate for 30 minutes.
- Using additional flour as needed, using your hands pat the dough to 1 inch thick.
- 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.
- Bake for 15 minutes or until golden brown.
- Heat a cast iron skillet or a heavy bottom sauté pan over medium-high heat.
- Add in the sausage and brown over medium heat.
- Add in bacon fat or oil and onions. Sauté the onions until soft and translucent.
- Add thyme and garlic and turn heat to low.
- 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.
- Once thickened, season with salt and pepper to taste.
- Add the hot sauce and/or red pepper flakes to desired level of spiciness.
- Serve over biscuits and/or with eggs.