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Ingredients
Biscuits:
- 3 cups all purpose flour
- 1 Tbsp sugar
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 8 Tbsp unsalted butter cut into 1/2-inch pieces and chilled
- 4 Tbsp vegetable shortening cut into 1/2-inch pieces and chilled
- 1-1/4 cups buttermilk
Gravy:
- 1/4 cup all purpose flour
- 1 tsp ground fennel seeds
- 1 tsp ground sage
- 1-1/2 tsp black pepper
- 1-1/2 lbs pork sausage
- 3 cups whole milk
- salt
Ingredients
Biscuits:
Gravy:
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Instructions
Biscuits:
- Adjust oven rack to middle position and preheat oven to 450 degrees.
- Line a baking sheet with parchment paper.
- In a food processor, pulse flour, sugar, baking powder, baking soda, salt, butter, and shortening together until mixture resembles coarse meal, approx. 15 pulses.
- Transfer to large bowl and stir in buttermilk until combined.
- On a lightly floured counter, turn out dough. Knead until smooth, approx. 8–10 times. Pat dough into 9-inch circle, approx. 3/4-inch thick. Using a 3-inch biscuit cutter dipped in flour, cut rounds of dough (do not twist cutter) and arrange on prepared baking sheet.
- Gather remaining dough, pat into 3/4-inch thick circle, and cut out remaining biscuits.
- (There should be 8 biscuits total). Bake until biscuits begin to rise, approx. 5 minutes, then rotate pan and reduce oven temperature to 400 degrees.
- Continue baking until golden brown, approx. 12–15 minutes, then transfer to wire rack and let cool.
- (Biscuits can be stored in zipper-lock bag for up to 2 days).
Gravy:
- In a small bowl, combine flour, fennel, sage, and pepper.
- In a large skillet over medium-high heat, cook sausage until no longer pink, approx. 8 minutes.
- Break up any clumps with a wooden spoon.
- Sprinkle flour mixture over sausage and cook, stirring constantly, until flour has been absorbed, approx. 1 minute.
- Slowly stir in milk and simmer until gravy has thickened, approx. 5 minutes.
- Season with salt to taste. Serve over split biscuits.
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