Hear that? Yeah that’s the sound of your New Year’s resolution being flushed down the toilet.
Isn’t it wonderful?
If I had any say at all in this mess we call life, I’d vote for resolutions beginning in the spring, when things are all bloomy and pretty outside. Not when the entire world is frozen over in a dark and dangerous icy tundra and all you crave is comforting slop-a-licious warm yummy food that runs down your face and all over your sweatshirt and gives you the promise of a new day.
But I don’t make any resolutions so I wouldn’t be able to vote.
Wait I did make one resolution this year! And that is to listen to more Wilson Phillips.
And I probably should have kept that to myself.
I just gotta tell ya, thiiiiis one is a humdinger. A frickin’ doozy. The whopper of wolfin’ it. The pistol of porking out. The crackerjack of chow town. The . . . the . . . champion of chompville!
I should drink less coffee.
So guess who made this? And guess who’s been perfecting his craft for months and months? And guess who finally nailed it over the holidays? And guess who also didn’t remove open bags of birdseed on the picnic table before the rain came? And guess who was all, “dude you should probably close those bags and put them up before the rain comes?” And guess who was all, “yeah I’ll get to it.” but didn’t? And guess who now has massive clumps of sticky birdseed on the picnic table, like basically an open invitation for a bald eagle or dragon to come scoop me up and take me away forever in the middle of the night with no makeup on?
Wait I’m confused, what are we talking about?
Oh yeah. OMG, biscuits and gravy. When was the last time you had biscuits and gravy? Be honest, like 1987? Because you can change that, ya know. Eat some biscuits and gravy. Eat some biscuits and gravy. If I say biscuits and gravy over and over it’s like hypnotism, right?
You’re getting veeeery sleepy. You need some buttermilk biscuiiiiits and sausage graaaaavy. Just surreeeeeender to the force.
But really, yo. This is seriously insane. Host a brunch this winter and make these. I’m not kidding. It’s so ridiculously good your entire head will slide off in a river of giddy drool. And you deserve that.
I should totally get into hypnotism.
Herbed Buttermilk Biscuits with Sausage Gravy:
What it took for 4 servings:
for the biscuits:
(adapted from this here recipe)
* 1 cup all-purpose flour, plus more for dusting
* 1/8 tsp baking soda
* 1/2 Tbs. baking powder
* 1/2 tsp coarse salt
* 3 Tbs. cold butter (unsalted)
* 1/2 cup buttermilk
* 1 scallion, finely chopped (save whites for the gravy)
* 2 Tbs. freshly chopped parsley
for the sausage gravy:
* the remaining scallion whites, finely chopped
* 1 pound breakfast pork sausage
* 4 Tbs. butter
* 4 Tbs. flour
* 1 cup heavy cream
* 1 cup milk (I used reduced fat. And actually, to cut calories, you could just use a full 2 cups of this in place of the cream.)
* 1 pinch cayenne pepper
* 1 pinch coarse salt
* 1 tsp freshly ground pepper
Preheat oven to 450.
Combine the flour, baking soda, baking powder and salt in a large bowl.
Cut the butter into small chunks and crumble it into the flour until it’s . . . crumbly.
Add the buttermilk, scallions and parsley. Stir until JUST combined. Don’t overdo it. It should be on the wet side.
Plop it out onto a floured work surface. Gently pat the mix until it’s about 1/2 inch thick. Fold it over 4 or 5 times and pat it down until it’s about an inch thick. Don’t roll it out or do too much. The key is just baaaarely working it.
Using a cookie cutter, cut the dough into 4 or 5 circles.
Place them on a (very lightly greased) baking sheet. Now, I read that if you put the biscuits right next to each other, they’ll rise more. If you space them out about an inch apart, they won’t rise as high, but you’ll get a nice crusty exterior all over. We didn’t have them touching, and I liked the way they turned out.
Bake for 10 to 12 minutes, checking to see when they’re golden brown.
In the meantime, make your gravy.
Preheat a large skillet to medium-high. Add the scallion whites (and a tiny drop of oil) and sauté them for about a minute. Add the pork sausage and break up with a wooden spoon, browning all over for about 8 minutes. Taste it to make sure the pig did it right. Oh, oh it did.
While the sausage is browning, melt the butter in a medium sauce pan. Once melted and the foaming has subsided, add the flour. Whisk until it becomes a nice golden paste, about a minute. Add the cream, milk, cayenne, salt and the tsp of pepper. Whisk whisk whisk until niiiiice and thick and creamy and you begin to sob.
Pour the sausage into the cream sauce, little by little. If you don’t want to put the entire pound in, that’s fine. Do what you like! Mix until it’s the most beautiful thing you’ve ever seen in your lifetime.
Serve sliced biscuits with a few good spoonfuls of the gravy, and garnish with parsley!
Beez-keeetz!
My dad makes his annual sausage gravy Christmas morning. And we usually sneak it in for Thanksgiving and other family get togethers. Yours looks so so good. Drooling a bit. Those biscuits look perfect!
I want to LICK that. Just lick it.
My NY resolution is to eat more delicious food. And there are few things that sound more delicious than this!
Mmmmmm biscuits and gravy are my favorite! But I especially love those herbed buttermilk biscuits!
This is my husband’s all time favorite meal and I’ve never even made it. He thanks you very much for this recipe.
I never made any resolutions, so I’m good to go. WANT…NEED.
My boyfriend would LOVE this. Why do men love biscuits so much??
Yummm! Luckily this works with my new years resolution, which is not to have any resolutions
Really. What kind of cruel, unfeeling person decided January was the time to eat salads? It’s freaking 14 degrees outside and you want me to eat cold, bitter salad? That ain’t right.
Thank you for restoring common sense and decency with some good solid comfort food. I will be partaking happily…and without guilt.
This is so close to baking, I mean it’s riiight there…almost. And I think it goes without saying, but I love any recipe that tells me to PLOP the dough on a work surface. PLOP is my word of the day. I will Ploping work that into every conversation. And already, PLOP looks mis-spelled….
Ay mami!
Wow. Just Wow. See I just don’t make resolutions because I KNOW that I follow blogs like yours and how would I ever make it with freaking biscuit hypnotism over here? I surrender. Please send me a dozen
or a million.
These look beyond delicious! So delicious that I am drooling all over my computer and have probably ruined it. But it would be worth it for these biscuits!
“Buttermilk biscuits here we go, sift the flour and roooolllll the dough” hahaha.
Surprised you didn’t reference the song!!
Oh goodness, these look downright dangerous. The photos are making the carrot sticks I am presently eating taste like the branch of a tree. A very dry, crunchy, and flavorless tree. Thanks a lot.
Biscuits and gravy are my faaavorite brunch item at my usual brunch spot. I also love when little green things are sprinkled throughout biscuits. Jalapenos…chives…scallions…herbs…doesn’t even matter what kind of green thing, I just dig it!
PINNNNNNNN!!!! You have no idea just how happy this will make my southern hubby. Thank you!
Oh, man, those look good! And I actually had biscuits and gravy just the other day at my favorite breakfast place! Well, my husband had some, and I stole bites whenever I could. I’ve never made real biscuits but I think it’s time to start!
I usually don’t like sausage gravy because it’s a big gloopy mess (I’m not a fan of gloop), but this gravy doesn’t look gloopy at all. I am totally hypnotized!
You are KILLING me over here! How did you know my week spot?!
What resolutions? I want biscuits and gravy EVERY DAY.
Just so you know…I’ve never had biscuits and gravy (I know, how unamerican.) and you just made me want to make some. Thanks. And I gave up wheat for a January resolution, thanks again. Looks delicious!
my husband thanks YOU in advance!
I’d say them there bizkits are worth the messy bird seed. Tell the man he done gooooood.
New plan: Use the clumpy birdseed as bait, hypnotize the dragon when he swoops in, and then take back the Iron Throne.
Is it March 31st yet?
LOL!!
My favorite breakfast of all time. Though I’ve never made it at home and I never order it out. I usually manipulate someone else into ordering it and then eat off their plate. Your biscuits look perfect- love this one. Have a great weekend!
Oh the herbed biscuits look beautiful. I know my husband would enjoy the gravy portion, too!
This looks to. die. for. My fiance loves biscuits and gravy more than anything for breakfast or brunch. If it’s on the menu, you can be certain he’s ordering it. I make it for him every once in awhile, but it’s about time I revamp by boring old recipe and make this. AMAZING!!
Oh yeah – news years resolutions clean eating is gone! I’m definitely making these, and eating every last bite!
Hey, we only live once, right?
I LOVE this! Southern to the core!
Guuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuurl….I’m from South Carolina…I eat biscuits & gravy every Saturday…ok, not really any more, but I used to. Yeeeeeeeeeeeeeeeeeeeeeeeeeeeees!
You had me at BUTTERMILK….
I found this recipe last Friday, drooled over it, and then went home and make it for dinner. HOLY BISCUITS. The best biscuits and gravy I’ve ever made!!
Those biscuits and gravy look so good!
My gusband loves biscuits and gravy and I can easily make homemade biscuits but the gravy had me stumped. Thank you, thank you!
Saw this on Pinterest and just had to try it! We had it for dinner last night and it was just delicious! Definitely be making it again real soon, thank you for such a great recipe
I found this via Pinterest and made it tonight. Best biscuits and gravy I’ve ever had, hands down! The herbs were the extra touch that elevated these from good to great! The cream in the gravy was key to it’s deliciousness. I love that most ingredients are pantry staples. This will become part of our meal rotation. Thank you!
One word – Brilliant
I found your recipe thru Pinterest, and I re-pinned it right away! I absolutely love Biscuits and Gravy, your recipe looks fabulous!! =)
Im a new follower!
Melissa
This is probably my favorite dish of all time. I could eat this any day at any time. Pathetically, I cannot make gravy to save my life. I have tried over and over. Chicken gravy, ham gravy, pork gravy. I always end up with a miserable mess that either tastes like pasty flour or tastes like nothing. I’ve watched my grandmother hundreds of times, no exaggeration here. And still I cannot seem to get it right. I will just have to keep trying.
I WILL figure out a way to include this in my diet.
I just found you via Pinterest. I’ve had this recipe for YEARS, but have never made sausage gravy. How insane is that?
I serve it over toast with leftover turkey from the holidays and my family weeps. I will make biscuits and grave this weekend! Thank you!
im all about trying new biscuit recipes and yours i definately have to try!!!