BUTTERMILK BISCUITS WITH SAWMILL GRAVY
Makes about 6-8 2”-biscuits
2 ¼ cups flour
2 tsp sugar or to taste
1 Tbls baking powder
1 tsp salt
1 tsp baking soda
9 Tbls cold unsalted butter, cut into small bits
1 cup cold buttermilk
Extra flour for the your work surface
Extra unsalted butter for brushing the tops
Preheat oven to 400 degrees. Line a baking sheet with parchment or use a non-stick/easy-release metal pan. Whisk together flour, sugar, baking powder, salt, and baking soda in a large bowl that is wide enough that you will be able to work your hands in! With a pastry blender or two forks, cut the chilled butter bits into the dry ingredients until the mixture resembles coarse meal and the butter is cut in well. Transfer to a wooden spoon, and pour buttermilk all around the bowl. Carefully use the spoon to stir in the buttermilk until large, wet, sticky clumps form. With well-floured hands, work the mixture together in the bowl until it somewhat holds together.
Pour out the dough onto a floured surface. With well-floured hands, combine the dough by kneading about 10 times until the dough comes together, shaking a little extra flour on the dough to keep it from being too sticky. Scrape away and discard the little crumbly bits that will not incorporate into the dough. Gently pat out the dough to about ¾” thickness, and use a floured round cutter to press straight down to cut biscuits. Do not twist the cutter or it will inhibit those pretty layers that we love! Transfer the biscuit rounds to a prepared sheet with sides just touching. Bake biscuits for about 12 to 15 minutes until they are golden brown. Remove from oven and brush tops of the hot biscuits with melted unsalted butter and give each biscuit a little sprinkle of sea salt.
also known as sausage gravy
16oz hot breakfast sausage
¼ cup flour
2 cups whole milk
Salt and pepper to taste
In a wide, heavy skillet, brown and crumble sausage. Do not drain the fat. Reduce heat to low, and shake flour over the sausage, stirring to coat well. Spread sausage evenly across the bottom of the pan, then pour in 2 cups of whole milk or just enough to cover the top of the sausage. Salt and pepper well. Bring heat to medium, and allow the sausage gravy to come just to a boil, stirring often. Reduce heat to a simmer and allow to thicken, stirring. Taste for salt and pepper. Serve over buttermilk biscuits!