Buttermilk Biscuits for Breakfast

We’ve had Buttermilk Biscuits for breakfast two days in a row.
Sunday they were split and topped with Sausage Gravy
and served with scrambled eggs.
Today’s batch was dipped top down into melted butter and
served warm.
These biscuits are tender and flaky.

Sausage Gravy

Basic Outline for Sausage Gravy.
I never measure any of the ingredients.

Good Quality Sausage
Salt, pepper
Fresh sage

Remove sausage from casings and saute in oil. Break the sausage up into smaller pieces.

When Sausage is brown add minced garlic. Cook for one minute. Add 1 to two tablespoons of flour. Cook for 3 or 4 minutes. Add cream and or milk. Season with salt, lots of fresh ground pepper and minced sage. Simmer for 10 or 15 minutes to meld the flavours. Serve over homemade buttermilk biscuits.

Note: If you have any leftover chicken, turkey or pork gravy add it to the sausage gravy.

Country Biscuits

2 cups of flour 
1 Tablespoon of baking powder 
1/2 teaspoon salt 
1/2 cup shortening, lard, Crisco or butter (I use butter) 
1 cup of heavy cream or buttermilk if using buttermilk add 1/2 teaspoon baking soda) (can also use milk if that is all you have).

Optional. Add a little sugar if you prefer sweet rather than savory.Mix the flour with the baking powder, and salt. Cut in butter/shortening until it resembles coarse meal. Stir  cream/buttermilk  into flour mixture. 

Tip: An easy way to cut the butter into the flour is to use a box grater. The large side of the grater makes the perfect size pieces of butter.

 Mix quickly with fork just until dough starts to come together. Tip out on to lightly floured surface. (Will look shaggy)   Using hands gently pat mixture to flatten. Now fold dough like an envelop. Turn and fold again.  Do this at least three to four times.  The dough is now ready to roll out. This whole step should only take 30 to 45 seconds.   Do not over-handle.  (Folding forms layers which makes for a very flaky biscuit).

Pat out to about 1/2 to 3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet.  Brush biscuits with a little milk or cream and bake for approximately 12 to 15 minutes at 450°F.
TIP:  Using your thumb push a little dent into the middle of the biscuit.  This helps the biscuit rise straight and prevents it from tipping over as it rises.

If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour.

Other Options:

You can use any favourite cheese. Gorgonzola and other blue cheeses are wonderful with the addition of black pepper. Cheddar cheese is good with chives or green onions. Sometimes I add dry mustard and cayenne pepper. Or bacon or ham.


NOTE:  If you like the tops to stay soft, dip the biscuits, top side down into melted butter.

5 Comments Add yours

  1. I had always thought the sausage gravy was a Southern thing but it plows through all barriers.

  2. Flaky flaky they must be delish..I made your tat again ..Hope you do not mind I shared it:)

  3. Unknown says:

    When you say to add after the butter, do you mean that it should be folded in as you're folding the layers or does it get cut into the dough but after the butter has already been included?

  4. The butter gets cut into the flour. As I mentioned in the instructions, I use a box grater (coarse side) to grate the butter into the flour. Gives you the perfect size pieces of butter.

  5. Meredith says:

    Thank you for sharing. Do you have a flour preference?

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