Description
Eight buttermilk biscuits with ground-pork sausage gravy.
Ingredients
Scale
- 2 cups All-purpose flour, for biscuits
- 1 tablespoon Baking powder
- 3/4 teaspoon Fine salt, for biscuits
- 6 tablespoons Unsalted butter, cold
- 1 cup Cold buttermilk
- 1 pound Raw ground pork breakfast sausage
- 1/4 cup All-purpose flour, for gravy
- 2 1/2 cups Whole milk
- 3/4 teaspoon Ground black pepper
- 1/4 teaspoon Fine salt, for gravy
Instructions
- Heat oven to 425°F. Mix 2 cups flour with 1 tbsp baking powder and 3/4 tsp salt; cut in 6 tbsp cold butter. Stir in 1 cup cold buttermilk just until a shaggy dough forms. Pat to about one-inch thickness, cut eight biscuits and set on a baking sheet.
- Bake biscuits about 15–18 minutes until risen and golden with no raw dough at center. Meanwhile crumble 1 lb raw ground pork breakfast sausage in a skillet and cook until the thickest crumbles reach at least 160°F.
- Stir 1/4 cup flour into the cooked sausage and pan fat, cook one minute, then gradually add 2 1/2 cups milk while stirring. Simmer until thick enough to coat a spoon; add 3/4 tsp pepper and start with 1/4 tsp salt.
- Let biscuits stand five minutes, split and spoon one eighth of hot gravy over each. Test biscuit count, flour absorption, sausage fat and gravy yield.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Untested estimate: biscuit 15–18-minute bake while sausage/gravy cook 20–25 minutes; five-minute stand, oven preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
Nutrition
- Serving Size: One biscuit with one eighth of gravy