Fluffy Buttermilk Drop Biscuits with Country Sausage Gravy

Fluffy Buttermilk Drop Biscuits with Country Sausage Gravy ingredients

• 2 cups All-purpose flour
• 1 tbsp Granulated sugar
• 1 tbsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Salt
• 6 tbsp Unsalted butter
• 3/4 cup Buttermilk
• 1 lb Breakfast sausage
• 2 tbsp Unsalted butter
• 1/4 cup All-purpose flour
• 3 cups Whole milk
• 1/2 tsp Salt
• 1/2 tsp Black pepper
• 1/4 tsp Red pepper flakes

How to make Fluffy Buttermilk Drop Biscuits with Country Sausage Gravy

1. Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it; set aside. Cut 6 tablespoons of very cold unsalted butter into small 1/2-inch cubes.
2. In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
3. Add the cold butter cubes to the dry ingredients. Using your fingertips or a pastry blender, quickly cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Pour in 3/4 cup of cold buttermilk. Stir gently with a spoon or spatula just until the dough comes together and no dry flour remains. Do not overmix, as this will result in tough biscuits.
5. Using two spoons or a large cookie scoop, drop approximately 1/4-cup portions of the sticky dough onto the prepared baking sheet, leaving about 2 inches between each biscuit. You should get about 8-10 biscuits.
6. Bake the biscuits for 12-15 minutes, or until they are golden brown on top and cooked through. Remove from the oven and let them cool slightly on the baking sheet.
7. While the biscuits are baking, prepare the gravy. In a large skillet over medium-high heat, break up and cook 1 pound of breakfast sausage, stirring frequently, until it is fully browned and no pink remains, about 8-10 minutes.
8. Drain off most of the excess grease from the skillet, leaving about 1-2 tablespoons of fat along with the cooked sausage. Reduce the heat to medium-low.
9. Add 2 tablespoons of unsalted butter to the skillet with the sausage. Once melted, sprinkle in 1/4 cup of all-purpose flour over the sausage and butter. Cook, stirring constantly, for 1-2 minutes, allowing the flour to absorb the fat and create a light roux.
10. Gradually whisk in 3 cups of whole milk, a little at a time, ensuring each addition is fully incorporated before adding more. This prevents lumps. Continue whisking until the gravy is smooth.
11. Increase the heat slightly to medium and bring the gravy to a gentle simmer, stirring frequently. Allow it to cook for 5-7 minutes, or until it has thickened to your desired consistency. The gravy will thicken further as it cools.
12. Stir in 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and optionally 1/4 teaspoon of red pepper flakes for a subtle kick. Taste and adjust seasonings as needed.
13. Serve the warm, fluffy buttermilk drop biscuits split open and generously smothered with the hot country sausage gravy for a classic Soul Food breakfast experience.

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