Southern Biscuits and Gravy
adapted from food.com
For the biscuits
- 2 cups flour
- 1/4 cup sugar
- 1 teaspoon vanilla
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 pinch salt
- 3 ounces cold butter, diced
- 8 ounces buttermilk
- 1/2 lb ground sausage
- 2 tablespoons butter
- 4 tablespoons flour
- 3 cups cold milk
- salt and pepper
- Combine the dry ingredients. Knead in the butter.
- Add buttermilk and knead on a floured surface. Make sure you only knead it just enough to get the dough together. Do it gently so the flour doesn't develop gluten which will cause your biscuits to be tough.
- Flatten the dough with the ball of your
- fist. Use a glass to cut out your bisquits. Don't make them too tall or the outside may get crusty while the inside is still too doughy.
- Cook them in a 350 degree oven on a greased cookie sheet and then get started on the gravy straight off.
- Fry up the sausage until it's thoroughly cooked. Remove the sausage with a slotted spoon.
- Don't drain the grease. You’ll need it to make the roux. You should have about 2 tablespoons of rendered fat. Add the butter and melt it. Then add the flour a little at a time over medium heat, constantly whisking.
- Cook for about 2-3 minutes. Now start adding the cold milk a little at a time, whisking incessantly.
- Toward the end of the milk add the sausage back inches When it's nice and thickened up add salt and pepper to taste.
- Cut the biscuits in half, pour the gravy over them, and enjoy!