Light and Flaky Buttermilk Biscuits with Southern Style Sausage Gravy – These fabulous Biscuits are perfect with creamy sausage gravy for breakfast & brunch or for Cast Iron Casseroles.
Southern Style Breakfast & Brunch Recipes
Biscuit is a term used for a variety of primarily flour-based baked food products. The term is applied to two distinct products in North America and the Commonwealth of Nations and Europe. The North American biscuit is typically a soft quick bread, similar to British scone. Other types of biscuit as found in Europe and Australasia, are typically hard, flat and unleavened that are known as cookies in North America.
When I lived in the States many years ago, I made a road trip from Pennsylvania where I was living at the time, right down to Florida, in an old beat-up Ford Mustang! The trip took me four days, and saw me travelling through Maryland, Virginia, North Carolina, South Carolina and Georgia. Nights were spent in motels and small hotels, and as I drove down the East coast down towards the Southern states, the landscape, accents and food changed every fifty miles or so……it was a trip of a lifetime, hugely exciting as well as being a fascinating snapshot into every day life in the States. As my bright yellow “Fastback” mustang ate up the miles, frequent stops for the loo, “gas” (petrol) and of course food introduced me to new ingredients and meals, mostly taken in roadside diners, gas stations and motels. It was about half way through the Carolina’s that I discovered my first “biscuits and gravy”, something that wasn’t that prevalent in Pennsylvania where I lived; pulling in to an unassuming diner for an early morning breakfast I was presented with the “special” of the day, Buttermilk Biscuits with Sausage Gravy. A plate of light, fluffy scone-like buns were placed in front of me, which were smothered in a creamy sauce that appeared to have crumbled sausages in it, along with a pot of coffee, and so began my lifelong love affair with this most Southern of American breakfasts and brunch.
The diner was full, and everyone was enjoying the homemade fare which was as I imagined it to be, fluffy pancakes with maple syrup and bacon, country-style fried potatoes, enormous ham and spicy vegetable filled omelettes, bacon and eggs with hash browns and of course buttermilk biscuits and sausage gravy. Looking back, and it was many years ago now, I think my breakfast cost me about $2:50 with unlimited coffee, which equates to about £1:75 now, it was certainly not very expensive and suited my very frugal “travel budget” at the time. I got talking to a couple of ladies who sat next to me at the breakfast bar on red leather swivel stools, who told me they travelled over twenty-five miles every weekend to enjoy the diner’s famous home-made buttermilk biscuits and gravy; apparently the lady owner of the diner had won “State Fair” prizes for her delectable flaky biscuits and she’d been baking and selling them in the same diner for over forty years. I knew that she would never divulge her “secret recipe”, and ever since that day, I have been searching for a recipe that emulates the very same breakfast biscuits that I enjoyed all those years ago. After much research and many attempts at baking Southern Style Buttermilk Biscuits, I finally found a recipe in an old Taste of the South magazine, that a friend in the States had sent me a few years ago, and one that seemed to fit the bill.
Today’s recipe for Buttermilk Biscuits with Sausage Gravy is almost exactly as I remembered them, the biscuits are light and flaky with an amazing crumb, as you can see from the photos; the sausage gravy is creamy with tantalising mouthfuls of crumbled sausage in every bite, and the combination is one of those food combos that on paper doesn’t seem to work, especially as I am a big fan of scones, which are served warm with butter, jam and cream, or with cream cheese and ham for the savoury versions – I would never dream of serving scones with gravy, but it works! I suppose it’s a similar concept to baked scone type dumplings on top of a stew or casserole, that flaky bake with lots of sauce and/or gravy. One thing you must do when making this recipe for Buttermilk Biscuits, is to make sure you do the rolling and folding of the dough at least three or four times, it’s that procedure that gives these biscuits their flaky texture. I made a double batch of these last time I baked them, and popped them into the freezer, I then defrosted them and made breakfast sandwiches with them, using crispy fried bacon and fried eggs, similar to Freezer Breakfast Sandwiches with Ham, Eggs and Cheese. I’m sharing both recipes today for the Buttermilk Biscuits and the Sausage Gravy, so you can choose whether to serve them together or separately. DO let me know if you make them and what you think, that’s all for today, have a great weekend, and I’ll be back soon with more recipes, kitchen and travel news, Karen