Biscuits & Gravy
Farm fresh sausage gravy overtop whole wheat buttermilk biscuits - the southern staple, hearty breakfast combo your whole family with devour!
Ingredients
Buttermilk Biscuits
- 2½ cups Soft White Wheat flour (can substitute another fresh milled whole grain, all purpose flour, or self rising flour - see tips below)*
- 1 tbsp Baking powder
- ½ tsp Salt
- ½ tsp Baking Soda
- 5 tbsp Lard (can substitute unsalted butter or shortening)
- ¾ cup Buttermilk (see tips below)**
Sausage Gravy
- ½ lb Pan Breakfast Sausage
- 2-3 tbsp Lard, Bacon Grease, or Butter
- ½ cup Soft White Wheat Flour, freshly milled
- ⅓ cup Chicken, Beef, or Veggie stock optional
- 1½ cups Heavy cream (can substitute milk or do a combination of the two)
- Salt to taste
Instructions
Buttermilk Biscuits
- Preheat oven to 450° F.
- Grease glass pie plate (or other baking dish) and set aside.
- Whisk together flour, baking powder, salt, and baking soda in a heavy glass bowl.2½ cups Soft White Wheat flour (can substitute another fresh milled whole grain, all purpose flour, or self rising flour - see tips below)*, 1 tbsp Baking powder, ½ tsp Salt, ½ tsp Baking Soda
- Add lard or butter. Use a pastry blender, fork, or *clean* fingers to incorporate the fat into the flour until it's well mixed and crumbly.5 tbsp Lard (can substitute unsalted butter or shortening)
- Pour in buttermilk and mix together using a silicone spatula or wooden spoon. Be careful not to overmix. Form a rough ball of dough.¾ cup Buttermilk (see tips below)**
- Lightly sprinkle flour over the dough. Use your *clean* hands to shape into 6 (or so) biscuits. Be careful not to incorporate more flour into the dough, just allow the flour to be the barrier so the dough doesn't stick to your hands or the bowl.
- Place round biscuits in greased pie plate. Lightly dab the tops of the biscuits with some extra buttermilk. Roughly ½ tsp each, just so the tops are damp.
- Bake in preheated oven for 10-14 minutes or until cooked throughout.
Sausage Gravy
- While the biscuits are baking, make the sausage gravy.
- In a cast iron skillet or heavy bottomed sauce pan over medium-high heat, brown sausage. Break the sausage up as it cooks so that there are no large clumps of meat.½ lb Pan Breakfast Sausage
- Once meat is browned, add extra fat and stir until melted. Sprinkle in flour and stir so it's well incorporated with the grease. Allow it to cook about 45 seconds.2-3 tbsp Lard, Bacon Grease, or Butter, ½ cup Soft White Wheat Flour, freshly milled
- Once the flour is all brown, pour in the chicken stock (if using) and the heavy cream SLOWLY. Continuously stir as you pour so that the cooked flour mixes appropriately with the liquid. Stir and cook until thickened.⅓ cup Chicken, Beef, or Veggie stock, 1½ cups Heavy cream (can substitute milk or do a combination of the two)
- Turn off the heat and add salt to taste. Serve gravy over warm biscuits for a hearty breakfast your family will love!Salt
Notes
*If substituting whole grain wheat for self-rising flour, omit baking powder and baking soda.
**If you don't have buttermilk, add 1 tablespoon of either lemon juice or white vinegar to 3/4 cup of milk before you begin preparing this recipe. By the time you're ready to add the "buttermilk," the concoction will have thickened and be ready for use.
Nutrition
Calories: 470kcalCarbohydrates: 46gProtein: 15gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 61mgSodium: 871mgPotassium: 370mgFiber: 6gSugar: 2gVitamin A: 379IUVitamin C: 0.3mgCalcium: 179mgIron: 3mg
Tried this recipe?Let us know how it was!