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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Flaky Buttermilk Biscuits with Sausage Gravy

Makes: 6 servings
Serving size: 1 biscuit plus 1 cup gravy
Prep 30 mins Bake 450° 15 mins
Flaky Biscuits and Sausage Gravy
Ingredients
  • 3  cups  all-purpose flour
  • 1  tablespoon  baking powder
  • 1  tablespoon  sugar
  • 1  teaspoon  salt
  • 3/4  teaspoon  cream of tartar
  • 3/4  cup  butter or 1/2 cup butter and 1/4 cup shortening
  • 1 1/4  cups  buttermilk or sour milk* or 1 cup milk
  • 1  recipe  Sausage Gravy
  •  Snipped fresh chives (optional)
Directions

1. Preheat oven to 450 degrees F. In a large bowl stir together flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.

2. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough until 1 1/4 inches thick. Cut dough with a floured 2 1/2-inch round cutter. Dip cutter into flour between cuts and reroll scraps as necessary.

3. Place dough rounds 1 inch apart on an ungreased baking sheet. Bake for 15 to 18 minutes or until golden brown. Remove biscuits from baking sheet. Cool slightly.

4. To serve, split biscuits and place on six serving plates. Spoon Sausage Gravy over split biscuits. If desired, sprinkle with chives.

From the Test Kitchen*Tip:
  • To make 1 1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 1/4 cups total liquid; stir. Let stand for 5 minutes before using.
Make-Ahead Tip:
  • Prepare biscuits as directed; cool completely. Place biscuits in a resealable plastic freezer bag; seal, label, and freeze for up to 2 months. Prepare Sausage Gravy as directed. Place in an airtight container; seal and chill for up to 48 hours. To serve, thaw biscuits at room temperature (allow about 2 hours). If desired, preheat oven to 350 degrees F. Place biscuits on a baking sheet. Bake for 5 minutes. In a medium saucepan reheat Sausage Gravy over medium-low heat for 5 to 10 minutes or until heated through. If necessary, stir in additional milk to make desired consistency.
Sausage Gravy

Yield: about 5 cups
Ingredients
  • 1 1/2  pounds  bulk pork sausage
  • 1  cup  chopped onion (1 large)
  • 1/4  cup  all-purpose flour
  • 3  cups  milk
  •  Salt and ground black pepper
  • 2  teaspoons  snipped fresh thyme (optional)
Directions

1. In a very large skillet cook bulk pork sausage and chopped onion over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Do not drain. Sprinkle all-purpose flour over meat mixture; stir into the meat mixture. Cook and stir over medium heat for 1 minute. While whisking, gradually add milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season with salt and pepper. Stir in snipped fresh thyme, if desired. Makes about 5 cups.

Nutrition Facts (Flaky Biscuits and Sausage Gravy)
  • Servings Per Recipe 6,
  • cal. (kcal) 897,
  • Fat, total (g) 57,
  • chol. (mg) 155,
  • sat. fat (g) 26,
  • carb. (g) 65,
  • Monosaturated fat (g) 20,
  • Polyunsaturated fat (g) 5,
  • Trans fatty acid (g) 1,
  • fiber (g) 2,
  • sugar (g) 12,
  • pro. (g) 30,
  • vit. A (IU) 972,
  • vit. C (mg) 4,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 9,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 141,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 1704,
  • Potassium (mg) 711,
  • calcium (mg) 414,
  • iron (mg) 5,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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