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Buttermilk Biscuits & Pork Sausage Gravy


Ingredients

  • 1 lb Meyer Heritage Duroc Pork Ground Sausage
  • 1/2 cup All-purpose flour
  • Salt and pepper to taste
  • 5 cups Milk
  • BISCUITS:
  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 tsp Soda
  • 3/4 tsp Salt
  • 1/2 cup Chilled vegetable shortening or butter
  • 1 cup Cold buttermilk
  • Melted butter or heavy cream to brush the tops

Preparation

To make the biscuits:

1. Preheat the oven to 450°F and line a baking sheet with parchment paper. Sift together the dry ingredients in a mixing bowl.

2. Cube the shortening or butter, then cut it into the dry ingredients. You can do this by hand with a pastry blender or with your food processor, Pulse until it becomes crumbly and resembles peas.

3. Stir in the cold buttermilk, just until the dough is thoroughly moistened. Sometimes I use 3/4 cup and sometimes as much as 1 cup of buttermilk. The dough shouldn't be overly wet, but, slightly sticky.

4. Roll out on a lightly floured surface about 3/4 inches thick and cut into rounds. Brush off an excess flour.

5. Brush the tops with melted butter or heavy cream and bake at 450°F for 13-15 minutes until lightly golden and puffy. Yield: 8 [3] inch biscuits or 10 [2] inch biscuits

To make the gravy:

6. Place the sausage in a heavy bottomed pan or cast-iron skillet. Cook over medium-high heat until no pink remains. Break the sausage up with a spoon as it cooks. Cook until browned.

7. Drain all but 3 tablespoons of drippings from the pan. Sprinkle the all-purpose flour over the sausage. Stir until the sausage is coated continuing to cook until lightly browned. Season with the salt and black pepper.

8. Over medium-high heat begin adding the milk, stirring constantly. Add 4 cups, adding more as needed to thin to your desired texture.

9. After all of the milk has been added, bring to a simmer. Lower the heat and cook for 5 minutes, stirring occasionally.

10. Serve immediately over hot biscuits with a sprinkle of black pepper.