2tbspBacon drippings or vegetable oilYou can use vegetable oil or butter
1/4Lb Breakfast sausage
2tbspall purpose flour
2green onions, diced (optional)
2-3cups whole milk
salt and pepper to tasste
cayenne pepper (optional) optional
For the Biscuits
2 1/2cups all purpose flour (spoon and leveled)
1tspsalt
2tspbaking powder
pinch of baking soda
1/2cupbutter, cold and grated or shortening
1cupplus 2 tablespoons cold buttermilk
2tsphoney (optional)
melted butter for brushing when out of the oven
Instructions
Add the oil to a skillet, then add your sausage, breaking up with a spoon or spatula. Cook until sausage as lightly browned. Add the diced green onions and cook another minute or two.
Add the flour and cook about 2 minutes. Then add the milk and whisk to prevent lumping. Cook until thickened adding more milk if needed. Season with salt and black pepper. Cayenne pepper optional.
For the Biscuits
Preheat the oven to 425 degrees F. Add the flour, salt, and baking powder to a large bowl. Grate the cold butter into the dry ingredients and with a pastry cutter, two forks or my favorite, your hands, cut the butter into the flour until coarse crumbs form. Make a well in the center of the mixture and add the buttermilk and the honey. Stir just to combine. Do not overwork.Turn the dough out onto a lightly floured work surface and gently mold it into a rough looking rectangle using your hands. Fold one side into the center, then the other side. Turn the dough so it’s long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it’s long horizontally once more. Gently flatten. Repeat the folding one more time.Gently roll the dough out with a rolling pin until it’s 1 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have 9-12 biscuits. Arrange in a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet. (Make sure they’re touching.)Brush the tops with a little buttermilk. Bake for 15 minutes or until biscuits are golden brown on top.Brush the tops with butter. Enjoy warm! Place the leftover biscuits in a zip lock back or air tight container and store in the refrigerator for 4 or 5 days.
Keyword biscuits and gravy, buttermilk biscuits, homemade biscuits, sausage gravy