I don’t know about the man in your life, but there are few things that Doug enjoys more for breakfast than Homemade Buttermilk Biscuits & Gravy. So with Father’s Day coming up this Sunday, I thought I would share one of his favorite breakfast recipes with you all!
Now, I have to honest here…Doug is a better gravy maker than I am. So even though he will enjoy this Sausage Gravy for Father’s Day, he might have to make it himself.
Gravy making is really not difficult, and I think the more you practice the better you get at making it. One of the key tools is a cast iron skillet, of course you can make it in a regular skillet and we did for many years, but the extra flavoring that you get from the sausage dripping left in the cast iron gives the gravy that extra special touch.
We tried a new recipe for the Buttermilk Biscuits, and were pretty happy with them. The original recipe came from Sugar & Spice by Celeste. They were easy to put together and baked up nicely. They were a little heavier than I expected though.
- 2 cups flour, all-purpose
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoon white granulated sugar
- ½ teaspoon salt
- 6 tablespoons very cold unsalted butter, cut into pieces
- ¾ cup buttermilk, cold
- 8 oz Pork Sausage, cooked
- 4 tablespoons oil, canola or vegetable
- 1 cup Flour
- 3 cups Milk
- Salt & Pepper to taste
- In a large bowl, combine all dry ingredients.
- Cut butter into small pieces and add to dry ingredients, mixing with your fingers
- Using a pastry blender, cut butter in until the mixture is pea size
- Add milk and mix with a fork until well combined
- Knead in the bowl and few times and turn out onto a lightly floured surface
- Pat dough out to ½ inch thick with your fingers and cut with a round cookie cutter
- Place on greased cookie sheet and Bake at 425 degrees for 14-18 minutes
- Brown sausage and remove with a slotted spoon from pan
- Add oil and heat until hot
- Whisk in flour to make a roux
- Gradually add milk whisking constantly until desired consistency. Keeping in mind that it will thicken as it cools.
- Salt and Pepper to taste
Linking to…Gooseberry Patch