There is one thing that Adam requests for me to make for his birthday breakfast year after year.
Biscuits and gravy.
Growing up in the north suburbs of Chicago, I can count on one hand, ok two fingers, the number of times I had tasted biscuits and gravy before meeting Adam. He’s quite a connoisseur of biscuits and gravy, and enjoys them most when the biscuits are soft and flaky, and the gravy is peppery and full of sausage.
I’ve made biscuits and gravy for him at least four times now. This was the first time the biscuits were truly delicious and the gravy met the sausage requirement.
Do you have any idea how hard it is to make biscuits and gravy look appetizing in a picture? White food on white food is just… odd.
The first three times I made biscuits and gravy, I told myself that it would be “cheating” if I used the food processor to make the biscuit dough. I think that’s why the first three times, try as I might, the biscuits more resembled hockey pucks and needed a serious soaking with gravy. So I broke out the food processor and used Pioneer Woman’s drop biscuit recipe as inspiration. It worked like a charm! Food processor to the rescue!
The biscuits were perfectly puffy and flaky, and smelled delightfully of butter.
The gravy is way easier than I ever thought it would be. I had always figured that there was some mysterious process needed to make white gravy. Oh no, it’s not mysterious at all, nor is it difficult! I didn’t think ahead to take step-by-step pictures, but again, it’s incredibly difficult to make this all look appetizing!
Buttermilk Drop Biscuits & Sausage Gravy
Prep Time: 15 minutes
Cook Time: 25 minutes
Keywords: bake simmer breakfast
Ingredients (9 hefty biscuits)
- 3 cups all-purpose flour
- 2 Tablespoons baking powder
- 1 teaspoon salt
- 3/4 cup butter (1 1/2 sticks)
- 1 1/4 cup buttermilk
- 3/4 pound pork breakfast sausage
- 4 cups whole milk
- 1/2 cup flour
- black pepper
For the biscuits
Pre-heat the oven to 400°F.
Cut the butter into small pieces, place in a small bowl, and set in the freezer until ready to use.
Place flour, baking powder, and salt in the bowl of a food processor. Pulse a few times to combine.
Add the butter to the bowl, making sure to distribute it evenly around the blade.
Pulse to thoroughly combine. The mixture will look like coarse cornmeal when it’s done.
Slowly pour in the buttermilk while pulsing, and stop when the dough comes together into a ball.
Spoon the dough onto a cookie sheet, and bake until golden brown and puffed, about 15-17 minutes.
For the gravy
While the biscuits are baking, make the gravy.
Heat a large skillet over high heat.
Cook the sausage until browned, stirring to crumble.
Sprinkle half of the flour over the sausage and stir until the flour is absorbed, then do the same with the remaining flour.
Cook about 30 seconds, and then slowly pour the whole milk over the sausage.
Bring to a slow simmer, then lower the heat to medium.
Cook about 10 minutes, or until thickened. Add salt and pepper to taste.
Serve over biscuits.
The biscuits were a hit, and just what Adam wanted to start out his birthday weekend. Maddux was in the kitchen from the first moment he smelled the butcher paper open, and spent the entire time I was cooking staring at me and licking his chops.