Drop Buttermilk Biscuits and Sausage Gravy

Drop Buttermilk Biscuits and Sausage Gravy | Very Culinary

by Amy Flanigan on April 10, 2013 · 10 comments

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. 

Drop Buttermilk Biscuits and Sausage 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
Serves 10
Prep time: 25 minutes
Cook time: 15 minutes

Ingredients
Biscuits
• 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
Gravy
• 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

Directions
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!

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{ 10 comments… read them below or add one }

Ray April 13, 2014 at 9:04 am

We like to kick up our gravy a notch by using hot Italian sausage.

Thought: jalapeño bacon instead. Hmmmmm…

Reply

Amy @Very Culinary April 13, 2014 at 9:06 am

Oh sure, that’s an easy alteration/addition for people who prefer spicy. You could also put a couple dashes of tabasco in there…

Reply

Lissette Lurker January 19, 2014 at 11:54 am

I like to add beef boullion powder instead of salt to add flavor.

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Stephanie April 12, 2013 at 1:29 pm

Biscuits and gravy is perfectly acceptable ANY time of year. And I will devour a plate within 5 miles of me in half a second. Love!

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Jana April 12, 2013 at 12:20 pm

I can’t wait to try this recipe – we are having it for breakfast tomorrow. The boys won’t know what hit them :)

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Jana April 12, 2013 at 12:19 pm

I am making these for breakfast – I can’t wait to try this recipe. It looks like you have added some great twists.

Reply

jeri April 10, 2013 at 6:10 pm

I love biscuits and gravy. I usually use a few dashes of hot sauce, but I’ve never seen Worcestershire in a recipe before. I can’t wait to try it.

Reply

Joanne April 10, 2013 at 12:56 pm

I didn’t realize that anything biscuity ever went out of season. i feel like they should spring eternal from ovens everywhere.

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Bev @ Bev Cooks April 10, 2013 at 6:33 am

omgomgomgomgomg.

Reply

Cassie | Bake Your Day April 10, 2013 at 6:04 am

I am a huge fan of biscuits and gravy! This looks perfect to me…comfort food at its best!

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