FLUFFY BUTTERMILK BISCUITS W SAUSAGE GRAVY

Yields4 Servings
Prep Time40 minsCook Time20 minsTotal Time1 hr

BISCUITS, HERE’S WTF YOU NEED:
 4 cups self-raising flour
 ½ tsp salt
 1 stick cold salted butter
 3 cups cold buttermilk
 3 tbsp melted butter
 3 tbsp butter, browned
 1 tbsp honey
GRAVY, HERE’S WTF YOU NEED:
 300 g sausage (of your choice)
 salt and crushed black pepper
 2 tbsp all-purpose flour
 ½ cup cooking cream
 ¼ cup white wine
 1 cup parmesan, grated
 a hunka butter

HERE’S WTF YOU DO:
1

Freeze a large mixing bowl, pastry cutter, the flour and butter for 20 minutes, before assembling the biscuits. Preheat oven to 425°F, place your baking tray inside to preheat. Now start on your biscuits. Take the bowl out, and cut the butter into chunks, next mix it with the flour and create lumpy crumbly pieces, very very gently. The key here is that you MUST be gentle. You don't want the butter to loose it's cool (geddit?).

2

Slowly start pouring the buttermilk in, now I’ll leave that to your common sense. But you’d usually require between 2-3 cups; it should become very moist yet cohesive.

3

Then turn this mess onto a floured surface and very very gently press it down into a 1-inch high. Using a biscuit sized glass or biscuit cutter or whatever you have on hand, cut your biscuits up (around 8-10).

4

Then take out your preheated tray and pour the melted butter into it, lay your biscuits side by side, and brush on top with the browned butter/honey mix. Pop them into the oven, increase the heat to 500°F and bake for 15-20 minutes, or until just golden brown. Once down, immediately take out from the oven and tray, and lay them on a plate, covered with a tea towel.

5

Meanwhile, while your biscuits are baking, we'll get started on the creamy part. Remove the sausages from their casing, and then fry the sausage chunks up in some butter. Sprinkle the flour over and let this goodness cook a few minutes. Pour in the cooking cream and white wine, sprinkle over the cheese and season liberally. Let it bubble for around 10 minutes and then take off fire.

6

Now go on, stuff your fat face! This has to be had warm.

Ingredients

BISCUITS, HERE’S WTF YOU NEED:
 4 cups self-raising flour
 ½ tsp salt
 1 stick cold salted butter
 3 cups cold buttermilk
 3 tbsp melted butter
 3 tbsp butter, browned
 1 tbsp honey
GRAVY, HERE’S WTF YOU NEED:
 300 g sausage (of your choice)
 salt and crushed black pepper
 2 tbsp all-purpose flour
 ½ cup cooking cream
 ¼ cup white wine
 1 cup parmesan, grated
 a hunka butter

Directions

HERE’S WTF YOU DO:
1

Freeze a large mixing bowl, pastry cutter, the flour and butter for 20 minutes, before assembling the biscuits. Preheat oven to 425°F, place your baking tray inside to preheat. Now start on your biscuits. Take the bowl out, and cut the butter into chunks, next mix it with the flour and create lumpy crumbly pieces, very very gently. The key here is that you MUST be gentle. You don't want the butter to loose it's cool (geddit?).

2

Slowly start pouring the buttermilk in, now I’ll leave that to your common sense. But you’d usually require between 2-3 cups; it should become very moist yet cohesive.

3

Then turn this mess onto a floured surface and very very gently press it down into a 1-inch high. Using a biscuit sized glass or biscuit cutter or whatever you have on hand, cut your biscuits up (around 8-10).

4

Then take out your preheated tray and pour the melted butter into it, lay your biscuits side by side, and brush on top with the browned butter/honey mix. Pop them into the oven, increase the heat to 500°F and bake for 15-20 minutes, or until just golden brown. Once down, immediately take out from the oven and tray, and lay them on a plate, covered with a tea towel.

5

Meanwhile, while your biscuits are baking, we'll get started on the creamy part. Remove the sausages from their casing, and then fry the sausage chunks up in some butter. Sprinkle the flour over and let this goodness cook a few minutes. Pour in the cooking cream and white wine, sprinkle over the cheese and season liberally. Let it bubble for around 10 minutes and then take off fire.

6

Now go on, stuff your fat face! This has to be had warm.

FLUFFY BUTTERMILK BISCUITS W SAUSAGE GRAVY

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