To make the Biscuits, whisk together the Flour, Baking Powder, Baking Soda, and Salt in a large bowl.
Cut in the Cold Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Gradually add the Buttermilk and Heavy Cream, mixing until just combined. Do not overmix.
Turn dough out onto a lightly floured surface and gently pat down to about 1 inch thickness. Cut out biscuits using a 2-3 inch cutter.
Place biscuits on an ungreased baking sheet and bake for 12-15 minutes, or until golden brown.
While biscuits are baking, make the Sausage Gravy. Cook the Italian Sausage in a large skillet over medium heat, breaking it up with a spoon, until browned.
Drain off any excess grease.
Sprinkle the Flour over the cooked sausage and cook for 1 minute, stirring constantly.
Gradually whisk in the Whole Milk, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5-7 minutes.
Stir in the Black Pepper, Salt, Sage, and Thyme.
Split the warm biscuits in half and spoon the Sausage Gravy generously over the bottom half of each biscuit. Top with the other half.
Serve immediately.
Ingredients
6
2 cups240 gAll-Purpose Flour
1 tbsp15 mLBaking Powder
1/2 tsp2.5 mLBaking Soda
1 tsp5 mLSalt
3/4 cup170 gCold Butter-cut into cubes
3/4 cup177 mLButtermilk
1 tbsp15 mLHeavy Cream
1 lb454 gItalian Sausage
1/4 cup30 gAll-Purpose Flour
3 cups710 mLWhole Milk
1/2 tsp2.5 mLBlack Pepper-freshly ground
1/4 tsp1.25 mLSalt
1 tbsp15 mLFresh Sage-chopped
1 tbsp15 mLFresh Thyme-chopped
Equipment
Large Bowl
Pastry Blender (optional)
Baking Sheet
Large Skillet
Whisk
Instructions
Preheat oven to 450°F (232°C).
To make the Biscuits, whisk together the Flour, Baking Powder, Baking Soda, and Salt in a large bowl.
Cut in the Cold Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Gradually add the Buttermilk and Heavy Cream, mixing until just combined. Do not overmix.
Turn dough out onto a lightly floured surface and gently pat down to about 1 inch thickness. Cut out biscuits using a 2-3 inch cutter.
Place biscuits on an ungreased baking sheet and bake for 12-15 minutes, or until golden brown.
While biscuits are baking, make the Sausage Gravy. Cook the Italian Sausage in a large skillet over medium heat, breaking it up with a spoon, until browned.
Drain off any excess grease.
Sprinkle the Flour over the cooked sausage and cook for 1 minute, stirring constantly.
Gradually whisk in the Whole Milk, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5-7 minutes.
Stir in the Black Pepper, Salt, Sage, and Thyme.
Split the warm biscuits in half and spoon the Sausage Gravy generously over the bottom half of each biscuit. Top with the other half.
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