Arlene's Urban Homestead

Ingredients:

Biscuits:

• 2 Cups All Purpose Flour
• 1 Tbsp. Baking Powder
• 1/4 Tsp. Baking Soda
• 2 Tsp. Sugar
• 1 Tsp. Salt
• 6 Tbsp. Butter, Cold and cut into cubes
• 3/4 Cup Buttermilk, Plus alittle more for brushing on the top

Sausage Gravy:

• 1 Lb. Package of Pork Breakfast sausage, can use turkey or chicken as well
• 1/4 Cup All Purpose Flour
• 2 1/2 Cups Milk, any kind will work
• 1/2 Tsp. Salt
• 1 1/2 Tsp. Ground Black Pepper
• 1/4 Tsp. Onion Powder
• 1/4 Tsp. Garlic Powder

Instructions:

1. Preheat the oven 450 degrees. Line a baking sheet with parchment or foil and brush lightly with butter or spray with cooking spray lightly.
2. In a bowl, whisk together the Flour, baking powder, baking soda, sugar and salt. Add the cubed butter and “cut” it into the flour. I use a wire whisk too break up the butter into smaller bits. Using your hands is faster and you can make sure you have even distribution of butter throughout.
3. Pour in the buttermilk and mix it in with you hands. Be careful to only mix it until it just comes together.
4. Pour the dough onto a floured surface and fold it onto itself a couple times until it just barely holds together. Use a biscuit cutter to cut the rounds. You can press the left over dough together once or twice to get a bit more, but make sure the dough is still crumbly. Once it starts to blend into a smooth dough, discard it.
5. brush the tops with buttermilk and place in the oven. Bake them for 10- 15 minutes. I keep the light on and watch them. Once they are golden brown, I take them out.
6. For the Gravy: Heat a medium pan on medium and add the sausage. Break it up and allow to cook completely. *Add the flour to the sausage and mix it up. Cook the flour sausage mixture for a minute to make sure there are no lumps of flour and it is all cooked through.
7. Add the milk to the pot and stir to combine. add the seasonings and allow to simmer for a few minutes. If it starts to get too thick, loosen it up with and extra 1/2 cup of milk. Reduce the heat to low and keep warm until ready to serve.
8. To Plate: Break the biscuits in half and spoon the gravy over the top. Serve hot and enjoy!!!

• If you choose to use a sausage like turkey or chicken, it may be leaner than the pork. Add a tablespoon or two of the fat of your choice. Butter is best, but canola or veg oil will do. If you use an olive oil, make sure it is light to not impart the strong flavors of a first press or robust. This will ensure you have the proper amount of fat for the roux.