I know technically it’s spring. (And where I am, it’s pretty much summer.) But. Buuuut. Are you still in the mood for creamy, heavy, stick to your ribs, absolutely delicious, comfort food? Say yes. Please, say yes.
I’ve mentioned how Aunt Jen hosts a birthday brunch for me and Paul in December every year? Well, I always return the favor when it’s her birthday in March. We went back and forth on whether it would be brunch or lunch, so naturally the menu changed a few times, too. We eventually settled on brunch, which made me excited because I knew exactly what I wanted to make.
Biscuits and gravy.
I had just made the drop buttermilk biscuits and was dying to make them again. Two birds! This was easy to make and easy to serve for a crowd. I was hoping there would be a little left over for the next day, but no such luck. Guess I’ll need to make them again.
And that’s quite alright, because I have one more great use for them. Coming Friday…
Drop Buttermilk Biscuits and Sausage Gravy
Prep time: 25 minutes
Cook time: 15 minutes
• 6 cups all purpose flour
• 4 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3 teaspoon kosher salt
• 3 sticks unsalted butter, chilled and cut into cubes
• 3 cups buttermilk
• 1 pound Sage pork sausage (I used Jimmy Dean)
• 1 small sweet onion, diced small (about 1 cup)
• 1/3 cup flour
• 4 cups whole milk
• 2 dashes Worcestershire sauce
• 1/4 teaspoon salt
• 1 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional
Preheat oven to 450.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the butter with a pastry cutter or your hands, until the mixture resembles small crumbs.
Add the buttermilk to the flour mixture and gently mix with your hands until just combined (do not over mix!) Dough will be sticky.
Drop dough in 24 equal portions (about 1/3 cup each) an inch apart, onto greased baking sheets. Bake for 10-12 minutes until lightly golden.
While biscuits are baking, make your gravy.
Warm a large saucepan over medium-high heat. Tear off small pieces of the sausage with your hands and add them to the pan in a single layer. Brown the sausage for a couple of minutes, without stirring. Turn down the heat to medium and continue cooking, breaking up the sausage into smaller crumbles until no pink remains. Stir in the onions and cook until they are translucent, about 3 more minutes.
Reduce the heat to medium. Sprinkle on half of the flour and stir until the sausage absorbs it, then add the remaining half of the flour in the same fashion. Gradually add in the milk and bring to a boil; turn down heat to a strong simmer and cook, stirring frequently, for about 5-10 minutes until it thickens. Stir in the Worcestershire, salt, pepper, and red pepper flakes (if using.) Taste and adjust seasonings.
Divide 2-3 biscuits among individual plates and spoon gravy on top. Serve immediately.
Note: don’t want to deal with the homemade biscuits? That’s ok…sometimes I just bake up some refrigerated Pillsbury Buttermilk Grands, which are delicious too!