Buttermilk Biscuits with Maple Sausage Gravy — Damn Delicious

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Buttermilk Biscuits with Maple Sausage Gravy

Homemade biscuits are so much easier to make than you think – and they taste even better when smothered in homemade sausage gravy with a hint of maple goodness!

This week’s installment of #SundaySupper is a particularly special one as we have partnered up with LAND O LAKES® to introduce their new product LAND O LAKES® Butter with Olive Oil & Sea Salt, which contains wholesome ingredients such as sweet cream, olive oil and sea salt. Available in premeasured half-stick size, this product can be used as an easy and convenient way to simply enhance the flavor of your favorite foods, combing the two ingredients consumers often combine separately when frying or sautéing foods.

Now I actually used this product to make some fresh buttermilk biscuits. I’ve never made biscuits before (although it’s been on my cooking bucket list for quite some time now) because I always thought it would be too time-consuming or difficult, but boy was I wrong. Making biscuits is incredibly quick and easy, and playing with the dough is always an adventure. But once I made these oh-so-flaky biscuits with just the right amount of seasoning thanks to the LAND O LAKES® Butter with Olive Oil & Sea Salt, I couldn’t help but make this AH-MAZING maple sausage gravy. This is also a cinch to whip up, and provides the best type of comfort food when slathered on a freshly baked, piping hot biscuit.

So here’s how you make this:

Let’s first start by mixing up our dry ingredients.

cut them into cubes and throw them in the bowl with the dry ingredients.

Use your fingers or a pastry cutter to work them into the dry ingredients until it gets really crumbly.

Now it’s time to mix your wet ingredients – milk, heavy cream, Greek yogurt, vinegar and egg.

Add the wet mixture to the dry mixture, stirring just until moist.

Then we’re going to dump out the dough onto a well floured surface. Go ahead and knead the dough for about 5-6 times. Creating layers of dough will help create awesome flakiness.

Roll out the dough to a 1-inch thickness and cut out 2-inch biscuits. Roll up the scraps and continue cutting them out. You should get about 8 biscuits. Then put them on a baking sheet lined with parchment paper or a Silpat mat and brush the tops with some heavy cream. This will give the tops of the biscuit a nice, rustic golden brown color.

Pop it in the oven for about 15-18 minutes and you’ll have some piping hot, super moist and wonderfully flaky biscuits. You can stop here and slather on some more of that LAND O LAKES® Butter with Olive Oil & Sea Salt as a perfect breakfast option, or you can go a step further and make the gravy.

To make the gravy, we’ll start with your favorite breakfast sausage – I used this awesome bratwurst I found at Fresh & Easy.

Throw it in a saucepan with some pureed onions and sauté until the sausage has browned and crumbled.

Stir in the flour and cayenne pepper.

The mixture will get really thick and resemble some sort of paste.

Then add in the milk and heavy cream and watch the magic happen as this thickens up into a gravy that is absolutely to die for.

Stir in some maple syrup…

and there you’ll have a maple sausage gravy that you’ll want to eat right out of the pan.

But before you do, just top some off onto a piping hot biscuit and you’ll be in heaven.

Buttermilk Biscuits with Maple Sausage Gravy

Yield: 6

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Homemade biscuits are so much easier to make than you think – and they taste even better when smothered in homemade sausage gravy with a hint of maple goodness!

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup LAND O LAKES® Butter with Olive Oil & Sea Salt, cut into bits
  • 3/4 cup milk
  • 1/4 cup heavy cream, plus more for brushing
  • 1 1/2 tablespoons Greek yogurt
  • 1/2 teaspoon vinegar
  • 1 large egg
  • 2 tablespoons olive oil
  • 1 small onion, pureed
  • 1 (12-ounce) package bratwurst sausages, casings removed
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon cayenne pepper
  • 2/3 cup milk
  • 1/2 cup heavy cream
  • 3 tablespoons maple syrup
  • Kosher salt and freshly ground black pepper, to taste

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