By Fannard Watterson
Buttermilk Biscuits with sausage and gravy
11 steps
Prep:25minCook:24min
A recipe like the chicken noodle soup that we made in class(the reason I say it's alike is because we made it in class, not because of the taste), these biscuits are sure to become a staple in your morning routine and help brighten up your day, complete with a customized unique seasoning blend that's sure to be a conservation starter in all things breakfast oriented!
Updated at: Mon, 07 Oct 2024 12:03:42 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
30
High
Nutrition per serving
Calories397.7 kcal (20%)
Total Fat18.6 g (27%)
Carbs44 g (17%)
Sugars2.9 g (3%)
Protein13.3 g (27%)
Sodium1032.9 mg (52%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
For the biscuits
0.5 stickbutter
melted
2 cupsall-purpose flour
2 teaspoonssugar
2 teaspoonsbaking powder
1 teaspoonsalt
½ teaspoonbaking soda
1 cupbuttermilk
For the sausage
Instructions
For the biscuits:
Step 1
Preheat the Oven: Preheat your oven to 450°F (232°C).
Step 2
Mix Dry Ingredients: In a large bowl, sift together 2 cups of flour, 2 teaspoons of sugar, 2 teaspoons of baking powder, 1 teaspoon of salt, and 1/2 teaspoon of baking soda. (Don't use the butter and butter milk in this part)
Bowl
Measuring cup
Spoon
salt1 teaspoon
baking soda½ teaspoon
buttermilk1 cup
Step 3
Combine Wet Ingredients: In a separate bowl, combine 1/2 stick of melted butter and 1 cup of buttermilk. Stir until well combined.
Bowl
Measuring cup
Spoon
butter0.5 stick
all-purpose flour2 cups
sugar2 teaspoons
baking powder2 teaspoons
Step 4
Mix Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix, as this could make the biscuits tough.
Bowl
Step 5
Form Biscuits: Use a scoop or spoon to transfer the biscuit batter onto a parchment-lined baking sheet. Make sure the biscuits are about a half an inch tall.
Parchment paper
Baking sheet
Spoon
Step 6
Bake: Bake the biscuits in the preheated oven for 10-12 minutes, or until golden brown on top.
For the sausage gravy:
Step 7
Brown the Sausage: In a large skillet, cook 1 lb of sausage over medium heat until browned, stirring occasionally. Drain any excess fat.
Cast Iron Skillet
ground sausage1 lb
nutmeg¼ teaspoon
fennel seeds1 teaspoon
Step 8
Add Seasonings: Stir in 2 teaspoons of ranch seasoning, 1/4 teaspoon nutmeg, and 1 teaspoon fennel seeds. Allow the spices to coat the sausage as it cooks.
ranch seasoning2 teaspoons
Step 9
Prepare the Slurry: In a small bowl, whisk together 1 cup of flour with 3/4 cup of water. This will form a thickening slurry for the gravy.
Bowl
Whisk
Measuring cup
all purpose flour1 cup
water¾ cup
Step 10
Thicken the Gravy: Gradually pour about 1/6-1/8 of a cup of the slurry into the pan with the sausage. Stir constantly to avoid lumps. Continue adding small amounts of slurry until the gravy reaches your desired thickness.
Measuring cup
Step 11
Simmer: Let the gravy simmer for a few minutes to fully thicken and absorb the flavors. To Serve: Split open the biscuits and spoon the sausage gravy over the top. Enjoy!