Buttermilk biscuits and sausage gravy
1 cup buttermilk
1/2 cup (1 stick) unsalted organic butter
2 cup all purpose flour
1 T sugar
2 1/4 t baking powder
1/2 t baking soda
1/2 t sea salt
Cut butter into 1/2" cubes and put in the freezer for about 20 minutes. Mix dry ingredients in a bowl. Begin cutting butter into the flour mixture until you have a coarse meal trying to coat all the flour with fat. Slowly pour in buttermilk and mix gently until the dough comes together. You may need slightly more or less buttermilk to bring the dough together.
Turn dough out onto a floured surface and spread into a rectangle about 3/4 inch thick. Add enough flour under and on top to keep everything from sticking.
Cut into squares with a pizza cutter and put on a cookie sheet lined with parchment. Put these in the fridge to rest for about 20-30 minutes and preheat the oven at 450 degrees. Bake for 16-20 minutes until golden brown, turning the pan halfway through for even cooking.
Gravy
1/2 lb breakfast sausage
2-3 T AP flour
1 1/2 cup milk
3 T butter, separated
dash of granulated garlic
red pepper flakes to taste
salt and pepper to taste
While the biscuits are resting/baking, brown the sausage in a neutral flavor oil. Melt in 2 T butter, then add flour and stir to coat well (like the photo below left) and cook for an additional 3-5 minutes on med-low heat.
Slowly pour in about 1 cup of milk, stirring constantly to prevent clumping and scrape up all the bits on the bottom of the pan. Bring to a low bubble to thicken. You may need more or less milk to reach your desired consistency. It will continute to thicken as it cools and you can add more milk, if necessary. Add remaining butter and season with granulated garlic, red pepper flakes, salt and lots of fresh cracked pepper. This makes about 2-4 servings (depending on your portion size).
Don't forget the biscuits when they're ready. Set them on a wire rack to cool. Serve with your favorite style eggs and potatoes...even tator tots.
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