Wednesday, September 28, 2016

BUTTERMILK BISCUITS & SAUSAGE GRAVY

Buttermilk biscuits with sausage gravy is a classic diner breakfast in the South and so easy to make at home. This is definitely a "stick to your ribs" breakfast that will last all day. My son Brandon loves this breakfast.
I bought a garlic and herb sausage by a famous British chef made with humanely raised pork. I just added a pinch more of sage.



1 recipe for my Southern Buttermilk Biscuits or store bought
1 lb of your favorite uncooked bulk breakfast sausage
2 T unsalted butter
3 to 4 T all-purpose flour
Pinch of cayenne pepper
2 to 2 ½ cups whole milk
Salt and freshly ground black pepper

In a large cast-iron skillet, over medium heat, cook sausage while breaking it up into small pieces with a wooden spoon.
Cook until lightly brown and fat is mostly rendered, about 6 to 7 minutes.
Add the butter and let completely melt. 
Sprinkle in the flour and cayenne pepper and cook while stirring for a couple of minutes.
Gradually stir in the milk and cook until the mixture has thickened. 

Season to taste with salt and pepper and keep warm.

To serve, add two biscuits to a plate and top with sausage gravy.

Serves 6