Hearty Buttermilk Biscuits and Sausage Gravy
Homemade buttermilk drop biscuits smothered in sausage gravy
Servings 10 people
Ingredients
Buttermilk Drop Biscuits
- 2 Cups Whole Wheat Flour
- 2 1/4 Cups All-Purpose Flour
- 2 tablespoons baking powder
- 1 1/2 teaspoon salt
- 1 1/8 teaspoon Cream of Tartar
- 1 1/8 Cup Butter cold but not frozen
- 2 1/4 Cups Buttermilk or plain kefir
Sausage Gravy
- 1/2 pound Ground sausage
- 1 cup red bell pepper diced small
- 2/3 cup all-purpose flour
- 2 1/2 Cups Milk
- 1/2 teaspoon ground pepper
- salt to taste
Instructions
Buttermilk Drop Biscuits
- Preheat the oven to 425 degrees. In a large bowl, stir together the flours, baking powder, salt, and cream of tartar. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs.
- Make a well in the center of the flour mixture and add the kefir (or buttermilk) all at once. Use a fork to stir just until combined. It should resemble a thick, lumpy batter.
- On a greased baking sheet, drop dough by spoonfuls about one inch apart. Use a lightly greased spatula to scrape the dough out of the spoon and onto the sheet.
- Bake for 6 to 8 minutes. or until the tops are barely golden brown. Watch them carefully, because the bottoms will brown before the tops.
Sausage Gravy
- Brown sausage in a large frying pan or saucepan. Cook until sausage is no longer pink. Add bell peppers for the last 5 minutes of cooking (optional). Do not drain the grease.
- Sprinkle flour onto the cooked sausage. Mix until it forms a paste.
- Pour in half of the milk and whisk with a wire whisk continually until well-combined. Add the rest of the milk and continue whisking until the sausage mixture thickens into a gravy and begins to bubble. Season with salt and pepper and remove from heat.
- Serve gravy atop a warm biscuit.
Notes
I use kefir in place of buttermilk because it’s what I always have on hand. Either one will work in this recipe. Also, you may use breakfast sausage or sweet (mild) Italian sausage in the gravy.