Southern Buttermilk Biscuits and Sausage Gravy
A traditional artisan bake offering a delicate, buttery crumb and golden exterior, served fresh with clotted cream, preserves, or rich salted butter.
Ingredients
- • FOR THE FLAKY BISCUITS:
- • 2 1/2 cups self-raising flour
- • 1/2 cup unsalted butter, frozen and grated
- • 1 cup cold buttermilk
- • 1 tbsp melted butter (for brushing tops)
- • FOR THE COUNTRY SAUSAGE GRAVY:
- • 450g ground breakfast pork sausage with sage
- • 1/3 cup plain flour
- • 3 cups whole milk, warmed
- • 1/2 tsp freshly cracked black pepper (coarse grind)
- • 1/2 tsp salt
- • 1 pinch crushed red pepper flakes
Preparation Steps
Toss grated frozen butter with self-raising flour; stir in cold buttermilk until a shaggy dough forms; fold dough onto itself 5 times on a floured surface to create flaky layers; cut with a round biscuit cutter, place touching on a baking sheet, and bake at 220°C for 15 minutes until golden.
In a heavy skillet, cook pork sausage over medium-high heat, breaking into small crumbles until browned and fat renders.
Sprinkle plain flour directly over the sizzling sausage and fat; stir constantly for 2 minutes to cook the flour.
Gradually pour in warm whole milk while stirring constantly to prevent lumps; bring to a gentle simmer.
Simmer on low heat for 5 minutes until gravy is thick, creamy, and coats a spoon; season generously with coarse black pepper and salt.
Split the warm flaky buttermilk biscuits in half horizontally, place open-faced on plates, and ladle steaming hot sausage gravy over the top.