MY BUTTERMILK BISCUITS WITH MILK GRAVY
When I first got married I wanted to find a good recipe for Buttermilk Biscuits. I knew how to make my Mom's Cat Head biscuits but wanted something different. I found this recipe in an old mountain recipe book up in Missouri and adapted it to fit my family. If you don't have a biscuit cutter, use a small juice glass (about 2 1/2" round) dipped in flour.
Provided by Tammy Raynes @Tammy_Raynes
Categories Biscuits
Number Of Ingredients 14
Steps:
- FOR BISCUITS: Preheat oven to 425 degrees. In a large bowl, stir together flour, sugar, baking powder, and salt. Using a fork or pastry blender, cut in butter until mixture resembles coarse crumbs with some pea-size pieces of butter remaining. Add buttermilk, stirring until combined and dough pulls away from sides of bowl.
- Turn dough out onto a well-floured surface. Shape into a flat log, and fold into thirds. Roll into a 10x9" rectangle, approximately 1/2" thick. Using a 2 1/2" round cutter dipped in flour, cut dough, without twisting cutter. Re-roll scraps as needed.
- Place biscuits on pan, spacing 2 inches apart. Brush tops with egg. Bake until golden brown and cooked through, 12 to 15 minutes.
- FOR GRAVY: In a large skillet, cook sausage over medium-high heat, stirring until browned and crumbly, approximately 10 minutes. Sprinkle flour over sausage, stirring to coat. Slowly whisk in milk. Bring to a simmer, whisking constantly until thickened, approximately 10 minutes. Stir in salt, pepper, and garlic powder. Makes about 3 cups.
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