Maybe it’s the deep freeze here in the northeast corner of the US, but I’m still craving some comfort food. Or maybe it’s because last week it was salads? But tonight, I went South…and made some biscuits and sausage gravy.
The biscuits had a firm, golden crust, but were soft and light on the inside. The gravy was velvety smooth and full of flavor. I cut each piece easily with my fork, lapping up bits of fennel scented sausage as I dragged each bite across my plate gathering gravy as it made it’s way into my mouth. I was in heaven!
I was comforted body and spirit – both by seeing the magic of how a few common ingredients can so easily become something so exquisite, and the pleasure of eating it.
I was reminded once again of the alchemy of cooking – that every moment I spent in the kitchen mindfully….
I was The Alchemist.
And for my gluten-free friends, I promise I’ll work on a GF version of this. You shouldn’t have to miss out on something this good.
But before you run to your kitchen to make this deceivingly simple dish, make sure you check out my….
Sunshine Salad with Toasted Nuts and Cranberries. It’ll make you smile and chase away any passing clouds.
So talk to me. Let me know if you make this and how it turns out. Did you enjoy it as much as I did? Or maybe you made something you’d like to brag or ask about. Leave a comment below.
Or maybe you have some requests. Anything you’re craving? Let’s talk food…or spirit.
They’re the same thing…or could be…
Biscuits and Gravy
Ingredients (makes about 18 2 inch biscuits)
3 cups unbleached white flour
1 cup buttermilk
1/2 cup butter – room temperature
I tablespoon sugar (optional)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
In a large mixing bowl sift together the flour, sugar, baking powder, baking soda and salt. Add butter in tablespoon pieces and cut into flour with a fork until all the butter is combined and the flour looks crumbly.
Add buttermilk a bit at a time and mix into the flour. Transfer dough to a lightly floured board and knead a few times. Don’t over knead. It shouldn’t be smooth. Roll with a floured rolling pin to about 1/4″ thick.
Cut with a 2 or 2 1/2 inch round cookie cutter. Gather together the leftover pieces and knead together and cut a few more biscuits.
Place the biscuits on a lightly greased baking sheet (brush tops with more butter if you like) and bake in a pre-heated 400 degree oven for about 20 minutes or until the tops are firm and golden.
8-9 ounces of Italian sausage – casing removed (broken into pea sized pieces)
1/4 cup chopped onions – medium dice
2 – 3 tablespoons olive oil
3 tablespoons flour
2 cups chicken broth
Splash of cream
Torn parsley for garnish
Place a medium saute pan over medium/high heat. Add onion followed by the sausage bits. Cook until sausage is browned (about 3 minutes).
Add flour and stir into a paste. Slowly add the broth and stir to incorporate. Lower the heat and simmer for about 10 minutes until you get a smooth, velvety texture and the raw flour taste is gone.
Finnish with a splash of cream and cook for a minute more. If too thick, add a bit more broth or cream.
Pour over the biscuits and eat your heart out.
Seems these ‘biscuits’ are a lot like a dumpling or our Ozzie ‘scone'(pronounced skon ) biscuit to me is a crunchy thing….a cookie.
I’m printing this and putting the ingredients on my next round of groceries. My husband will love this. 🙂 I love all of your recipes Silvia. Keep it up. 🙂
Thanks Melissa. I made these because my daughter loves them but from all the replies I’ve received from guys…I’m beginning to think guys especially love them. Personally I couldn’t get enough myself. Let me know how your husband enjoys them.
Now, I have to ask… what do you mean by ‘biscuits’? Here in Australia, biscuits are sweet cookies, and I’m having difficulty imagining gravy with them lol.
Sonja, you’re the second person from Australia to say this. No these are definitely not sweet cookies. Basically they’re bread so they go great with the gravy. I can definitely see how they would not be good with Australian biscuits. Yuck! A good example why it’s so necessary to do market research when trying to sell anything in another country. How funny!
There’s nothing like homemade comfort food. I have never made biscuits and gravy (having grown up in California and not the South it wasn’t as popular of a food), but I have a son who loves them. I can’t wait to try something completely new and different on one of these chilly Sunday afternoons. Thanks for sharing. xo
Elise, I had never made them before either but my daughter is crazy about them. And I have to admit, I am too now. And since they’re so easy to make, I think they’re going to be a family favorite. Your son is in for a treat because my daughter says these are the best she ever had!
Ooo, this is like home cooking for me, Silvia! I grew up in Texas, and my dad is from Georgia, so biscuits and gravy were regulars at our Sunday breakfast table. When I was in college, I remember going to the cafeteria one weekend, and all my friends were baffled by the inclusion of gravy with the normal breakfast foods! I had to show them how it was done…
Lacy, So cool how food can take us right back to a particular memory. It’s one of the things I love the most about cooking. And these memories last forever. Did you know that aroma is even more powerful than music as a trigger to memory? Love your story! But I must say I don’t know “red-eye” gravy and though it sounds intriguing, I can’t picture putting coffee in gravy. Maybe I’ll have to experiment and see. I might be surprised.
Have you ever done “red-eye” gravy? Same concept, but it incorporates coffee (or sometimes coffee grounds!) into the gravy. We never ate it much, but my dad remembers his grandparents loving it!
Hi Silvia! These look AMAZING. I have to admit that I was also a little confused by the name “biscuits” because I definitely would have associated something sweet, but after reading all these raving comments and your answers everything is clear. Your recipes are incredible, Silvia, I cannot wait to give this a try! 🙂
Nathalie. They are amazing and just like Lacy says below, my daughter and I ended up eating them for dinner and also for breakfast! Now I can’t get enough of them either!
I noticed that the biscuit recipe calls for 1/2 C of butter at room temperature.
I just got back from Europe where my relatives do not refrigerate butter. They just leave it on the counter in a covered crock. It sure spreads nicely when you need it.
What do you think about leaving the butter out all the time?
Hi Linda, I thought I had replied to this but apparently I never hit reply. Yes, you can absolutely leave the butter out!!!