I guess my website will just have to fit into that category of healthy-ish…well in this case…NOT healthy-in any way, shape, or form. But it’s southern, as am I, and a pretty popular breakfast dish here in Georgia. I actually did not grow up eating this (well not the sausage gravy anyway) until a friend made it for me years ago-properly.
I’ve had the Cracker Barrel Version and as much as I love Cracker Barrel (and their biscuits for that matter) their sausage gravy just kinda…SuCkS. So, here’s the real deal O’Neil for your off days.Whether it be off from your diet days, off from work days, or just your “OfF” days. Hope you like it. Oh, and fry an egg too and toss on top as the icing on this buttery biscuit kinda southern cake called bReAkFaSt.
For Das Biscuits:
Numero uno. In the south, the preferred flour to use is White Lily. It’s a
southern flour that uses soft winter wheat which is lower in protein and gluten. This is ideal for biscuits, cakes, and pastries.
*2 1/2 cups White Lily All Purpose Flour
*2 Tablespoons Baking Powder
*1 Teaspoon Sugar
*1/2 Teaspoon Salt
*8 Tablespoons Salted Butter, Cold
*1 Cup Buttermilk
I make my biscuit dough the same as my pie crust, so start with really cold butter. Cold as in, “put in the freezer” butter.
Preheat your oven to 425°.
Whisk together your dry ingredients and put in a food processor. Add cold butter and pulse 8 to 10 times until the dough has little pea sized flecks of butter running throughout it.
Remove from processor and place in bowl along with buttermilk. Stir with a spatula until just combined. It will be gooey and messy. Flour your hands as well as the surface of your counter top and turn the dough out. Gently roll the dough over itself with your hands (incorporating a little of the flour from the surface) a couple of times.
Don’t Knead Too Much!
You want to handle the dough as little as possible. Using a floured rolling pin (or glass) gently roll out the dough until about 1/2″ thick. Using same glass,or a biscuit cutter,press firmly down and up to make cut outs.
Don’t Twist The Cutter!
This will press the dough’s edges down making it difficult for the biscuit to rise. Place the biscuits side by side on a greased cookie sheet (which helps them rise and makes the sides fluffy and soft).
Bake for 13 to 15 minutes until golden brown. Remove from oven and brush with melted butter.
For this recipe as soon as you put the biscuits in the oven start your sausage gravy. Once the gravy is thickened and ready to serve the biscuits should be coming out of the oven.
*1 pound Tennessee Pride Breakfast Sausage (you can use mild or spicy-I use mild)
*2 Tablespoons A.P. Flour
*1 cup Heavy Cream
*2 Cups Half and Half
*Freshly Ground Black Pepper, To Taste
Brown sausage in skillet until no longer pink. Sprinkle over flour and cook 1 to 2 minutes to remove the raw flour taste. Slowly add in cream and half and half and cook until bubbly and thickened. Grind in black pepper to your desired taste. Serve.
Note: You can sub in regular milk for 1 cup of the half and half to reduce some of the fat content or use all half and half if you like. Half and half is just that-half cream and half milk.
Plate up a biscuit or two. Throw some sausage gravy on top and then top that off with a fried egg..or two. Make yourself a nice cup of coffee. Kick back and plan to do nothing else for the rest of the day. You have now entered biscuit coma.
How do YOU like your biscuits? Plain? (bleck) Buttered up? Maybe stuffed with your favorite jam or dressed up with a fried egg and bacon? Comment below:)