Southerners may hold the title on the best biscuits and gravy. Cracker Barrel roadside restaurants were famous for buttermilk biscuits ‘n gravy with sausage – before they added multigrain pancakes to their menu.
The New York Times has a recipe for biscuits and sausage gravy that’s worth a try.
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 scant tablespoon sugar
- 1 teaspoon salt
- 5 tablespoons cold unsalted butter
- 1 cup whole milk
Preheat oven to 425. Sift together the flour, baking powder, sugar, and salt. Cut butter into pats and add to flour, then pulse 5 or 6 times in a food processor until mixture resembles rough crumbs. (Or cut butter into flour with fork or pastry cutter(. Add milk and stir with fork until it forms a rough ball.
Turn the dough out onto a well-floured surface, and pat down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
Gently pat out the dough some more, so that the rectangle is roughly 1 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
Place biscuits on a cookie sheet and bake until golden brown, about 10-15 minutes.
- 1 pound bulk pork breakfast sausage
- 1/4 cup all-purpose flour
- 1 teaspoon freshly ground black pepper
- 2 1/2 cups whole milk
- salt, ground sage, ground fennel and ground red pepper to taste
Heat and cook sausage until loose and no longer pink, breaking it up with a wooden spoon – about 10 minutes. Adjust seasonings – add sage and fennel.
Sprinkle the flour and pepper over the sausage, stirring constantly, until flour is absorbed by the fat – 5 minutes. Slowly stir in the milk and cook at a bare simmer until the gravy gets thick and the roux covers the back of a spoon. If it’s to thick, add more milk and stir. Check seasonings, and serve over split hot biscuits.