Biscuits and Sausage Gravy

From Cook's Country | April​/May 2008

Why this recipe works:

Hearty buttermilk biscuits topped with creamy, spicy sausage gravy are a Southern staple, but many biscuits recipes feature hockey-puck baked goods soaked with pasty, flavorless sauce. We wanted our Biscuits and Sausage Gravy recipe to turn out big, fluffy biscuits with maximum lift, so we… read more

Hearty buttermilk biscuits topped with creamy, spicy sausage gravy are a Southern staple, but many biscuits recipes feature hockey-puck baked goods soaked with pasty, flavorless sauce. We wanted our Biscuits and Sausage Gravy recipe to turn out big, fluffy biscuits with maximum lift, so we used a considerable amount of flour and increased the amount of baking powder and baking soda. Kneading the dough built structure so the biscuits were sturdy enough to stand up to the gravy. In the gravy, our tasters preferred milk to half-and-half or cream, which were overly rich. Bumping up the amount of sausage in our gravy recipe ensured plenty of meat in every bite. Ground fennel and sage supplement the seasonings in the sausage and, along with a generous dose of black pepper, give the gravy—and our Biscuits and Sausage Gravy recipe—some serious flavor.

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Serves 6

If you don’t have buttermilk on hand, whisk 1 tablespoon of lemon juice into 1 1/4 cups of milk and let it stand until slightly thickened, about 10 minutes.

Ingredients

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