Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoons butter, cold
- 3 tablespoons shortening
- 1 cup buttermilk
- 1/2 pound pork sausage
- 2 tablespoons butter
- 1/3 cup flour
- 3 1/4 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 400°F.
- Combine all dry ingredients in a bowl. Cut butter into chunks and cut butter and shortening into the flour mixture until it is a course crumble.
- Add buttermilk and mix just until combined. You don't want to over-mix. It will be very wet at this point.
- Turn dough onto a floured cutting board or clean counter. Using floured hands, gently pat down dough until it's about 1/2 inch thick (don't use a rolling pin).
- Fold dough in half and gently press down about 4-5 times, adding a little bit of flour if needed. Pat down to about 1 inch thickness.
- Using a round biscuit cutter or the top of a glass, cut biscuits and place on an ungreased cookie sheet. You can shape the leftover dough into additional biscuits, but be sure not to over-handle the dough.
- Biscuits can be placed next to each other on the cookie sheet for softer sides or separated for crustier sides.
- Bake for 10-12 minutes, until lightly browned.
- Brown sausage in a medium skillet and drain, reserving pan drippings in pan. Set sausage aside.
- Add butter to drippings and melt. Add flour and cook for about 1 minute, stirring.
- Gradually add milk and cook over medium heat, stirring constantly, until gravy thickens. Stir in salt, pepper, and sausage.
- Cook until heated through and desired thickness has been reached. Serve over hot biscuits.
Note: biscuits are not easy. Or at least they’re not intuitive if you didn’t grow up making them. Which I didn’t. I still need a little practice to get them perfect. Mainly, I learned NOT to use the rolling pin.
SOUTHERN UNCOVERED WITH THE LEE BROS
Want more Southern cooking? I’m excited about the new show, Southern Uncovered With the Lee Bros, which premiered on Ovation TV on Sunday, June 14.
ABOUT Southern Uncovered: In each episode of Southern Uncovered, Matt and Ted Lee explore a different city in the South, seeking to expose the unique and unexpected sides of Southern cuisine and culture. The brothers aren’t afraid to get their hands dirty – or lace up their dancing shoes – as they introduce us to the people, places and amazing plates that define the South, beyond the stereotypes. Over the six-episode series, Matt and Ted will introduce viewers to the food, art, and culture of Charleston, Atlanta, Dallas, New Orleans, Asheville, and Louisville.
“With Southern Uncovered we have an opportunity to share what we love about the South, while also giving people a fresh spin on its food and rich cultural history,” says Matt Lee. “Along the way, we aim to challenge a few preconceived ideas about southern style and living by introducing viewers to some stereotype-busting and inspiring ideas, people and places.”
“For years the South has held a reputation as being a mecca of culinary genius,” continues Ted Lee. “But still some folks think southern cooking is all overcooked and over salted . We’re on a mission to celebrate the ground-breaking champions of the new Southern culinary movement, while also exploring how Southern flavor influences the culture in all the cities we visit on the show.”
Matt and Ted grew up in Charleston, South Carolina and are founders of The Lee Bros. Boiled Peanuts Catalogue. Their three cookbooks, The Lee Bros. Southern Cookbook (2007), The Lee Bros. Simple Fresh Southern (2009), and The Lee Bros. Charleston Kitchen (2013) have, combined, won six James Beard and IACP Awards, and they are widely credited with bringing a richer understanding of southern cooking into the mainstream.
Official Site: http://www.ovationtv.com/series/southern-uncovered-with-the-lee-bros/
Series Sneak Peak: https://www.youtube.com/watch?v=A-RzWjRlu0o
Facebook: https://www.facebook.com/OvationTV
Twitter: https://twitter.com/ovationtv
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These look so yummy–I should make them for breakfast tomorrow!
My husband is a biscuits and gravy nut! Thanks for sharing on our #livingwithstyle link party – I may actually take a stab at this now. ;) Please join us again tomorrow!
Yummy! These are a weekend staple in our house due to a hubby who was raised on Southern cooking :) Thanks so much for taking the time to link up with us over at the #HomeMattersParty – we hope to see you again on Friday!
I’ve never really tried Biscuits and Gravy, but it looks so comforting. I’m not a big fan of sausage, so I think maybe some mushrooms would work well in its place. That or some ground turkey.
My oldest was born is ’96 and my youngest in 2005, so our families are not too different! Congratulations on the upcoming wedding! Good luck mastering biscuits and gravy!
I’m a southern girl, and I’ve never actually made biscuits and gravy. (hangs head in shame) But we do love it so I aim to master it. :)
Oh, and I’m a mom of five, too. My oldest was born in ’92 and we’re planning her wedding, and my youngest was born in 2005. We wish we’d had more! ;)
Oh I bet that sausage gravy is delicious! Thanks for sharing your recipe with us at the Inspire Me Mondays Link-Up!
This looks delicious! My family loves to order biscuits and gravy when we’re out for breakfast. Now I can try to make my own!
LOL! Ok….that makes a little more sense. And in that case, I’ve eaten mashed potatoes both ways! :)
Hahaha! That’s what I meant! :)
Baked potatoes with gravy? I’ve never heard of doing that! Of course, I love mashed potatoes with gravy…
I’m so not a gravy person but by husband is. He was astonished to discover that I grew up eating baked potatoes with just butter and salt ;)
This looks like such a delicious recipe to make. I have been wanting to make Sausage and Biscuits for ages. I am going to make your awesome recipe. It looks fun to make.
Haven’t had that in a long time. Yum.
I have never tried this before. Thank you for the recipe!
This looks delicious! My kids love biscuits and gravy but I am no good at making home made gravy so I don’t make it often. I will have to give this a try.
I love this recipe. I live in the south, however, have never attempted to make this gravy. I think it’s time I give it a try :)