Biscuits with Sausage Gravy

Inspiration: Paula Deen

Prep Time: 20 minutes

Cook Time: 25 minutes

Serves: 8 biscuits with gravy

Description: Is there anything better than biscuits and gravy......I don't think so. Make these with my buttermilk biscuits and pass out into a heavenly coma. (then think about going to the gym tomorrow)



Ingredients:
2 cups of sifted all purpose flour
1 3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 stick of COLD butter cut into cubes
3/4 cup COLD buttermilk
1 egg lightly beaten

Gravy:
1/4 cup bacon grease
package of sausage browned
1/4 c flour
1 1/2 c warm milk
1/4 tsp salt
1/4 tsp pepper
2 Tbsp melted butter


Directions:

1. Pre- heat oven to 425 (do this first thing, the biscuits are that quick to put together and you want the butter still cold)
2. In a sifter over a bowl, sift together flour, baking powder, baking soda, and salt.( if you use kosher it won't go through, just sprinkle it over)
3. Scatter the butter over the top and mix with a fork to coast the pieces with the flour mixture. Using a pastry blender or fork, cut the butter into the flour. Continue cutting until the butter is pea sized and the mixture resembles crushed crackers.
4. Turn the dough out on to a very lightly floured work surface and GENTLY knead just until it holds together.
5. Pat the dough into a 7 inch round circle, and a puffy 1 inch thick.
6. Use a knife, cup, or biscuit cutter and cut into 8 pieces.
7. Transfer the wedges to the prepared baking sheet, space them about 2 inches apart.
8. Brush the tops with a thin coating of beaten egg (you won't use all of it)
9. Bake for 15 minutes, until firm to the touch and golden brown.
10. While biscuits are cooking, brown the sausage until no longer pink, remove.
11. Add flour and whisk until smooth and bubbly about 1 minute.
12. Add WARM milk slowly and bring to a boil. Reduce heat to low simmer and stir until thick, about 5 minutes.
13. Season gravy with S&P
14. Serve over the hot biscuits.
Tips and Tricks:
- be sure the butter is ice cold
- handle the dough very gently, over handling will warm the butter and make them flatter
-to avoid re-rolling the dough cut them into wedges or squares
- I like to use the grease from the sausage and not bother with bacon grease.

Variations

add dried sage to the gravy and you'll think your in heaven.