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Ingredients
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For the Buttermilk Biscuits
For the Sausage Gravy
Method
For the Buttermilk Biscuits
- 1
Preheat the Oven
Preheat your oven to 450°F (232°C).
- 2
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk together until well mixed.
- 3
Cut in Butter
Add the unsalted butter to the dry mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- 4
Add Buttermilk
Make a well in the center of the flour mixture and pour in the buttermilk. Stir gently until just combined; do not overmix.
- 5
Shape the Biscuits
Turn the dough onto a lightly floured surface and knead gently 4-5 times. Pat or roll the dough to about 1-inch thickness. Use a biscuit cutter to cut out biscuits.
- 6
Bake the Biscuits
Place the biscuits on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes or until golden brown.
For the Sausage Gravy
- 7
Cook the Sausage
In a large skillet over medium heat, add the ground sausage. Cook until browned and fully cooked, breaking it apart as it cooks.
- 8
Make the Roux
Once the sausage is cooked, sprinkle the flour over the sausage. Stir well to combine and cook for about 1-2 minutes to eliminate the raw flour taste.
- 9
Add Milk
Gradually pour in the milk while stirring constantly to avoid lumps. Bring the mixture to a simmer.
- 10
Season the Gravy
Add salt, black pepper, and red pepper flakes to the gravy. Continue to simmer until the mixture thickens, about 5-7 minutes.
- 11
Serve
Serve the hot sausage gravy over the freshly baked buttermilk biscuits.