Homemade Buttermilk Biscuits & Sausage Gravy
My old man, who was a cook in the National Guard (and a helluva one at that, so I’ve heard) taught me to love this dish. My mother hates it, which is why it took me until age 13 to give it a go. Mom was out with my brother, so it was just me and dad. We had it for dinner with sliced garden tomatoes. I remember that meal like it happened last night.
This is my first go with scratch buttermilk biscuits. I’m certain that I’ve taken a stab at Jiffy or Bisquick versions before. But, after this, there’s no going back. So simple - flour, baking powder and soda, butter, shortning, and buttermilk. Cut the fat in, mix the buttermilk until it barely comes together, knead a few times, roll and cut. 14 minutes later at 450 F and you get as good as it gets.
The sausage gravy is simpler yet. Brown good country sausage (hot if you like). Once browned, spoon over 3-4 tablespoons of AP flour right on the meat. Cook that on the heat for 1-2 minutes. Then, flood the pan with milk and lower the heat. 4-6 minutes later - the best lump-free gravy on the planet.
This pretty much guarantees that my Saturday is all downhill from here. How’d your day start?