Old Fashion Buttermilk Biscuits With Sausage and Black Pepper Gravy
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Pinch of cayenne pepper
- 1/2 cup vegetable shortening
- 1 1/4 cups buttermilk
- 1/4 cup butter, melted and divided
- 1 pound Paula Deen Breakfast Sausage by Smithfield (either hot or mild)
- 3/4 cup flour
- 4 1/2 cups milk
- 1 tablespoon Louisiana style hot sauce
- 1/2 tablespoon freshly cracked black pepper
- Salt to taste
- 2 tablespoons butter
- Preheat oven to 450°F. In large bowl mixing bowl, combine flour, sugar, baking powder, baking soda, salt and cayenne pepper. Cut in shortening with a pastry blender or two forks until crumbly. Gradually add buttermilk, stirring just until dry ingredients are moistened. Dough should be sticky. Do not overwork dough.
- On a lightly floured surface, roll dough to 1/2-inch thickness with floured rolling pin. Cut 12 biscuits with a 2 1/2-inch round biscuit cutter. Place biscuits in cast iron skillet or hoecake pan that has been sprayed with non-stick spray, and brush tops with half of melted butter. Bake for 12 to 14 minutes, or until lightly browned. Brush with remaining melted butter before serving.
- While biscuits are baking, start gravy. In large saute pan or cast iron skillet, cook sausage over medium-high heat until browned and crumbly. Reduce heat to medium and add flour to sausage; mix thoroughly. Cook until flour browns, about 4 minutes stirring constantly.
- Add milk slowly and increase heat to medium-high. Continue to stir. Add hot sauce, pepper and salt. As the gravy comes to a boil, it will thicken. If too thick, add additional milk. After boiling, reduce heat to a simmer and add butter.
- To serve, place two of the buttermilk biscuits on each plate and top with sausage gravy and garnish with freshly cracked pepper.
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