Ingredients :
Biscuits
3 cups Gold Medal All-purpose Flour
2 Tablespoons Baking Powder
1/2 teaspoon Morton Salt
1-1/2 stick (3/4 Cup) Cold Butter, Cut Into Pieces
1-1/4 cup Buttermilk
SAUSAGE GRAVY
1 pound Johnsonville Breakfast Sausage, Hot Or Mild
1/3 cup All-purpose Flour
4 cups Whole Milk
1/2 teaspoon Seasoned Salt
2 teaspoons Black Pepper, More To Taste
Instructions ;
BISCUITS
Preheat oven to 400 degrees.
Add flour, baking powder, and salt to the bowl of a food processor (or a large bowl.) Add butter pieces and pulse until butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl.) While pulsing (or stirring) drizzle in the buttermilk until dough just comes together and is no longer crumbly.
Drop in clumps on two baking sheets, then bake for 15-17 minutes, or until golden brown. (Optional: Brush with melted butter when biscuits first come out of the oven.)
SAUSAGE GRAVY
With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add a little more until just before the sausage looks too dry. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
Cook the gravy, stirring frequently, until it thickens. (This may take a good 10-12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in 1/2 cup of milk or more if needed. Taste and adjust seasonings.
Spoon sausage gravy over warm biscuits and serve immediately!
