Buttermilk Drop Biscuits & Sausage Gravy

by Mara @ What's For Dinner? on April 8, 2013

in Baking, family, simple recipe, Uncategorized

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.

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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.

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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!

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Buttermilk Drop Biscuits & Sausage Gravy

by What’s For Dinner?

Prep Time: 15 minutes

Cook Time: 25 minutes

Keywords: bake simmer breakfast

Ingredients (9 hefty biscuits)

    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

    Sausage gravy

    • 3/4 pound pork breakfast sausage
    • 4 cups whole milk
    • 1/2 cup flour
    • black pepper
    • salt

    Instructions

    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.

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    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.

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    The birthday celebration continued with a deep dish cherry crumb pie… but you’ll have to wait until tomorrow for that one.
    Digiprove sealThis recipe blog post has been Digiproved © 2013

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    { 5 comments… read them below or add one }

    Jackie April 9, 2013 at 6:32 PM

    Haha- Assyrian food never photographs well either (*check out this dark mush!*)

    Have you tried the drop biscuit recipe from Cooks Illustrated?? It uses the most unique technique of MELTING the butter, adding it to your buttermilk, and then just stirring it into the flour. Crazy tender and delicious- my favorite biscuit recipe I’ve made so far. AND no food processor dishes to clean after. :)
    http://food-ology.blogspot.com/2012/11/drop-biscuits-with-turkey-pot-pie.html
    Jackie´s last blog post ..Chilled soba noodles with orange sauce and tofu

    Reply

    Mara @ What's For Dinner? April 9, 2013 at 6:33 PM

    Oh man, its up there with Jew food too. Here’s some tan blobs topped with other tan blobs.

    I’ll have to try that recipe next time, it looks amazing!

    Reply

    Melissa @TryingtoHeal April 9, 2013 at 6:48 PM

    Oh man, I bet he was a happy camper with that meal! I know, white food is always so hard to take pictures…of things that are clumpy and with sauce…haha
    Melissa @TryingtoHeal´s last blog post ..Playing Dress Up

    Reply

    Marianne April 10, 2013 at 1:13 AM

    I’ve only ever had biscuits & sausage gravy once at a breakfast buffet when I was in Portland, but they were mighty tasty. I have always thought I should make them myself, but have never gotten around to it. They look really tasty – I might just need to give them a go.

    Oh, and perhaps a sprinkle of parsley on top would help with the photography? :D
    Marianne´s last blog post ..Insight Into Internship – Part 11

    Reply

    Stella June 13, 2013 at 2:42 PM

    I used to loathe biscuits and gravy. Even the smell of sausage gravy made my stomach turn, but then I got over it and decided they were ok. Then my new (at the time) boyfriend made me his “famous” gravy, coupled with my blue cheese biscuits. Oh my!! The gravy is so good that it was my choice for my birthday breakfast. His is spicy, but I love it.

    Reply

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