Buttermilk Biscuits and Sausage Cream Gravy
Buttermilk Biscuits and Sausage Cream Gravy might be just the sauce you are searching for. One serving contains 242 calories, 11g of protein, and 16g of fat. This recipe serves 8. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have salt, flour, milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 50 minutes. This recipe is typical of Southern cuisine.
Instructions
Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with parchment paper; set aside.
Whisk together the measured flour, baking powder, salt, and baking soda in a large bowl to aerate and combine.
Add the butter pieces and toss to just coat them in the flour mixture.
Place the bowl in the freezer for 10 minutes.Using a pastry blender or 2 knives, and working quickly so as not to soften the butter, cut the butter into the dry ingredients until it’s in pea-size pieces.
Drizzle in the buttermilk and stir just until a moist, shaggy dough comes together.Generously dust a work surface with flour. Scrape the dough out onto the surface and dust the top with more flour. Using floured hands, gently pat the dough into a 1-inch-thick circle.Using a 2-1/2-inch round cutter dipped in flour, cut out as many biscuits as possible (press straight down through the dough—do not twist the cutter, or the biscuits will not rise properly).
Transfer the biscuits to the prepared baking sheet, spacing them at least 1 inch apart. Gather the scraps into a ball, pat it into a 1-inch-thick circle, and cut out more biscuits. Repeat as needed until you have 8 total. Discard any remaining dough.
Bake until the biscuits have risen and are golden brown on top, about 15 to 16 minutes.
Heat the butter in a large frying pan over medium-high heat until foaming.
Add the sausage and cook, breaking it up into smaller pieces with a wooden spoon, until the meat’s no longer pink and is starting to brown, about 5 minutes.Reduce the heat to medium.
Sprinkle the sausage with the flour, measured salt, measured pepper, and cayenne. Cook, stirring frequently, until the raw taste of the flour has cooked off, about 1 minute.Gradually stir in the milk, scraping up any browned bits from the bottom of the pan. Bring to a simmer, stirring occasionally. Continue simmering, stirring often, until the mixture has thickened slightly, about 1 minute more (the gravy will continue to thicken as it sits). Taste and season with additional salt and pepper as needed. Keep warm.To serve, split the biscuits in half horizontally and top with the sausage gravy.
Recommended wine: Riesling, Sparkling Wine, Zinfandel
Southern can be paired with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Fess Parker Santa Barbara Riesling. Reviewers quite like it with a 4 out of 5 star rating and a price of about 9 dollars per bottle.
Fess Parker Santa Barbara Riesling
Floral notes and orange blossoms, commingle with scents of citrus, peach, honeysuckle and light apricot on the nose. On the palate you will find flavors of peach, apricot and citrus. These flavors combine to produce an off-dry, yet well-balanced Riesling.