Buttermilk Biscuits with Sausage Gravy

Buttermilk Biscuits with Sausage Gravy
Git yerself a taste of good wholesome Southern food with this simple yet delicious recipe for buttermilk biscuits and sausage gravy.
  Serves:  6 biscuits       Print   FavoriteLoading Add to My Favourites
Ingredients
For the biscuits
  • 150 g (5 oz, 1 cup) plain flour
  • 80 ml (3 fl oz, ⅓ cup) buttermilk
  • 2½ tbsp of (vegetable) suet (or lard)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • Melted butter for brushing
For the sausage gravy
  • 500 ml (16 fl oz, 2 cups) milk
  • 250 g (8 oz) sausages or sausage meat
  • 4 tbsp plain flour
  • Salt
  • Pepper
Instructions
Prepare the biscuits
  1. Preheat the oven to 210°C/410°F fan oven, 230°C/450°F normal oven.
  2. Sift the flour, baking powder, baking soda and salt into a bowl. Add the suet and rub together until the mixture has the texture of a coarse meal.
  3. Make a well in the centre and add the buttermilk. Mix briskly, adding extra buttermilk if necessary to give a soft dough.
  4. Turn the dough out onto a lightly-floured surface and, with floured hands, press the dough out to about 12mm (½") thick.
  5. Use a 5cm (2") cookie cutter to cut out the biscuits. Gather the leftover dough together and press out again to cut more biscuits. You should be able to make 6 biscuits in total.
  6. Place the biscuits on a lightly-greased baking tray, brush the tops with butter then bake for 12 minutes.
Prepare the sausage gravy
  1. Remove the skin from the sausages.
  2. Break up the sausage meat into a pan over a medium heat. Stir for 5 minutes or so to cook the sausage meat.
  3. Add the flour, mix and cook for about 1 minute.
  4. Add the milk a bit at a time, stirring well between each addition.
  5. Season well with salt and pepper and bring gently to the boil.
  6. Once the gravy has thickened up serve with warm biscuits.
Titli's Tips
For the biscuits you'll find that cake flour gives you the softest, flakiest biscuits. Don't over-mix or over-handle the dough; more handling means tougher biscuits. When cutting the biscuits use a straight-down action. If you twist the cutter as you press you make it more difficult for the biscuits to rise.

The nutritional information is for a serving of two biscuits with one third of the gravy.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 688 34%
Calories from Fat 347
Total Fat 38.6g 59%
Saturated Fat 16.2g 81%
Unsaturated Fat 15.9g
   
Amount Per Serving       % Daily Value
Total Carbohydrate 56.0g 18%
Dietary Fibre 1.4g 5%
Sugars 9.4g
Protein 27.9g 55%
Cholesterol 84.6mgs 28%
Percent Daily Values based on a 2,000 calorie diet.
September 23rd, 2014 | Category: Beef, Chicken, Lamb, North American