Check out what our friend, Christina Stumbaugh, from One Country, had to say about this classic southern recipe:
“One of our favorite Southern mainstays is homemade biscuits and gravy. There is nothing better than the deliciousness of a soft warm biscuit (or three!) drenched in a flowing river of sausage gravy. We know there is nothing nutritionally sound about this dish, but that doesn’t stop us. We could eat biscuits and gravy any day of the week, any time of the day.”
We’re with you, Christina! We’ll eat our fruits and veggies later, for now, bring on the biscuits and gravy!
Ingredients
Biscuits
1 stick Land O Lakes butter, frozen
2 ½ cups Gold Medal self-rising flour
1 cup cold Hiland buttermilk
Instructions
Grate your stick of frozen butter with a box grater. Add flour. Toss together.
Place mixture into freezer for 10 minutes. Remove from freezer and make a well in the middle of the dough. Pour buttermilk into the well. Mix 15 times.
Sprinkle surface with flour. Roll dough out with a rolling pin into a rectangle. Then, fold over in half and roll out again. Repeat until you have completed this step 5 times.
Dip biscuit cutter in flour before each cut into the dough. Place biscuits (they need to be touching) on pan covered in parchment paper.
Bake at 475 degrees for 15 minutes. Remove from oven top with melted butter.
Sausage Gravy ingredients
8 0z. Jimmy Dean pork sausage
¼ cup Gold Medal flour
2 1/3 cups TruMoo whole milk
½ tsp. Morton salt
½ tsp. McCormick pepper
Instructions:
Brown sausage in medium to large cast iron skillet. Now, the video says to drain the sausage but let’s be honest. We aren’t eating biscuits and gravy as health food, so we like to leave all the sausage dripping yumminess. But by all means, if you want to drain it, go ahead.
Add flour to skillet and brown it slightly. Add milk, mix well. Heat until bubbly and thickens. Add salt and pepper. Serve over biscuits.
