Growing up biscuits, gravy, sausage, and sunny-side up eggs was a standard breakfast. Sometimes we would eat pancakes or johnny cakes, of course we ate Malt-O-Meal and standard cereal. But, biscuits were always king and usually served with butter and jam. Really is there anything better than fresh bread with butter? I think not… I actually don’t have a biscuit recipe from my Mema, but I have several from my husband’s family and I have made many a variety over the years.
This one in particular is sure to please – it makes big, tender, and creamy – yes creamy biscuits. The buttermilk and butter are paramount to the flavor so I wouldn’t substitute, but of course you may if you deem it necessary.
makes 6 over-sized or 10 regular biscuits
- 2 1/2 cups flour, plus more for dusting
- 1/4 teaspoon salt
- 4 teaspoons baking powder
- 1/8 cup sugar
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 5-6 Tablespoons butter, melted and cooled slightly
DIRECTIONS: Preheat oven to 425 degrees Fahrenheit and line a large cookie sheet with parchment paper.
Combine the flour, salt, baking powder, and sugar in a large bowl.
Add the cream and sour cream – stir until dough forms.
Don’t overmix the dough or it will become tough.
Form dough into a flattened ball on floured work surface. I fold the dough a couple times to incorporate all the flour
working delicately as to not overmix.
Using a lightly floured rolling pin, roll the dough out to about 1/2 inch thickness.
Using biscuit cutter, cut out rounds or squares of desired size.
Gently re-roll any scraps and cut out more biscuits until dough has been used up.
Dip each biscuit in melted (and cooled) butter before arranging on
the parchment lined cookie sheet.
Bake in preheated oven for 8 to 12 minutes or until they begin to brown.
Rotate the pan halfway through to ensure even browning.
Honestly I got busy making gravy and I didn’t do this, but it’s a good idea…
needless to say my biscuits were fine.
Remove the biscuits from the oven and cool on a baking sheet for 5 torturous minutes before serving.
Serve with love. I mean butter, but butter and love is kinda the same thing.
I ate mine with some of Mema’s Pear Preserves. And of course, butter.
For a more hearty meal though you can whip up some good ol’ sausage gravy like so:
I apologize I didn’t stop and do an ingredient pic, but here is a list anyways.
serves 2 – can be doubled, tripled, and so on
- 1/2 pound sausage, ground/uncooked
- 2 Tablespoons butter
- 1/8 cup flour
- 1 1/2 – 2 cups of milk
- pinch cayenne, or more to taste
- salt & pepper to taste
DIRECTIONS: In a medium to large skillet brown sausage.
*Any flavor of your choice- we had regular, but country, smoked, spicy, or even sage is lovely.
Once cooked remove and drain on paper towel or colander and set-aside. Add butter to skillet and melt. Stir in flour and cook for about 2-4 minutes, on medium-heat. You don’t want it to start browning, if it does simply remove from the heat and keep stirring. The goal is to cook the flour enough to remove the “floury” taste. This is called a roux and it’s the heart of your gravy.
Once it’s cooked pour in the milk while stirring to incorporate. Continue stirring or whisking and increase heat to medium-high and the gravy will thicken quickly as it comes to boil.
The big things here are the more milk the more gravy. I wanted more sausage and less gravy so I only added about 1 1/4 cups of milk. Keep stirring to prevent lumps. The longer you cook on high heat the thicker it will become.
Once it reaches desired thickness remove from heat and stir in cayenne, sausage (should still be warm), and salt & pepper to taste. Serve immediately on warm biscuits. This gravy of course could be made without sausage, but I have a more in depth and more flavorful recipe for plain white gravy. I will endeavor to post it in the future.
I like my gravy heavy on the sausage and the black pepper, obviously.
Happy Cooking, ApronClad