Recipes With Ry – Buttermilk Biscuits & Sausage Gravy
Uncategorized / October 23 2018
- 2cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
- 1⁄4teaspoon baking soda
- 1tablespoon baking powder (use one without aluminum)
- 1teaspoon kosher saltor 1 teaspoon salt
- 6tablespoons unsalted butter, very cold
- 1cup buttermilk(approx)
- Preheat your oven to 450°F.
- Combine the dry ingredients in a bowl, or in the bowl of a food processor.
- Cut the butter into chunks and cut into the flour until it resembles course meal.
- If using a food processor, just pulse a few times until this consistency is achieved.
- Add the buttermilk and mix JUST until combined.
- If it appears on the dry side, add a bit more buttermilk. It should be very wet.
- Turn the dough out onto a floured board.
- Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
- Use a round cutter to cut into rounds.
- You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
- Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
- If you like”crusty” sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
- Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
- Do not overbake.
- Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
- The dough must be handled as little as possible or you will have tough biscuits.
- I have found that a food processor produces superior biscuits, because the ingredients stay colder and there’s less chance of overmixing.
- You also must pat the dough out with your hands, lightly.
- Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
- Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
- When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
2 Tubes of Jimmy Dean Sausage (I use 1 Hot and 1 Sage herbed)
1 Bunch of green onion chopped fine
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk
- In a large skillet over medium high heat, cook the sausage until brown and crumbly. Add chopped green onion. If excess oil, drain after cooking onion and after keep a solid tablespoon of the sausage oil in the pan. Add the butter and stir well until melted.
- Sprinkle sausage with flour, stir, and allow to cook for several minutes.
- Add the milk and stir. Continue stirring occasionally over medium heat until gravy thickens, 5-10 minutes.