What’s for Dinner?
Buttermilk Biscuits with Sausage Gravy
-Culinary Institute of America
A Southern classic!
(Makes 2 cups)
8 ounces breakfast sausage
1 tablespoon vegetable oil
2 tablespoon flour
2 cups milk, plus as needed
1 teaspoon salt
1/2 teaspoon ground black pepper
1. Heat a large skillet over medium heat. Crumble the sausage into the pan and sauté, stirring frequently with a wooden spoon and breaking up the sausage as it cooks, until it is golden brown and thoroughly cooked, about 5 minutes. Transfer the sausage from the pan to a colander set in a bowl and let it drain.
2. Add the vegetable oil and the flour to the same pan used to cook the sausage. Stir to blend and cook over medium heat, stirring well to scrape up any brown bits on the bottom of the pan. Continue to cook, stirring constantly, until the mixture is a pale golden brown, about 3 minutes.
3. Add the milk, whisking constantly to remove any lumps. Simmer over low heat, stirring frequently, until the gravy is thickened, about 20 minutes. Taste the gravy and add salt and pepper to taste. If the gravy is too thick, thin it with a little additional milk; use only enough to get a pourable consistency. Return the cooked sausage to the gravy. Adjust the seasoning with additional salt and pepper, if necessary.
4. Serve with warm buttermilk biscuits.
(Makes 12 biscuits)
1 1/4 cups cold buttermilk
1 large egg
2 cups bread flour
1 3/4 cups all-purpose flour
3 tablespoons sugar
2 tablespoons baking powder
1 1/4 teaspoon salt
3/4 cup cold butter, diced
Egg wash of 1 egg yolk whisked with 2 tablespoons heavy cream
1. Preheat oven to 425°F. Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.
2. Combine the buttermilk and egg in a small bowl and blend until evenly mixed. Set aside.
3. Sift the flours, sugar, baking powder, and salt together into a large bowl. Add the butter, cutting it into the dry ingredients until the mixture resembles coarse meal. You should still be able to see small pieces of butter.
4. Add the buttermilk mixture to the flour mixture, stirring until barely combined. The dough will look coarse and shaggy at this point.
5. Transfer the dough to a lightly floured work surface, press into a ball, and knead once or twice. Press or roll the dough out to a thickness of 1/2 inch. Cut out the biscuits using a 21/2-inch cutter. Gather scraps together, reroll, and cut additional biscuits. Place the biscuits on the prepared pan about 1 inch apart and lightly brush the tops with egg wash. Refrigerate uncovered for 15 minutes.
6. Bake the biscuits until they have risen and the tops are golden brown, 18-20 minutes. Serve the biscuits very hot, directly from the oven, accompanied by the sausage gravy.
Reprinted by permission from The Culinary Institute of America, The Culinary Institute of America Cookbook (Lebhar-Friedman Books 2008).