Flakey AF Buttermilk Biscuits
My mother is Texas born and raised, so real deal buttermilk biscuits is something I grew up off of. No store-bought or fast food chain will ever be able to stand up against these incredibly flakey and buttery homemade biscuits. The cool thing about these beautiful little quick breads is that they are exactly that; quick. You can make these so fast and easily, and yet the final product looks and tastes like hours of work. Make these any day of the week for any purpose, but they go best with a group of people. Breakfast, brunch, lunch, dinner, you name it. Plus Easter is coming up... you're family and friends will thank you if you make this for them. You read the title...they're flakey af.
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*Recipe adapted from Bon Appetit*
Ingredients you'll need:
463 grams all purpose flour (3 cups)
195 grams cold unsalted butter (3/4 cup plus 2 tablespoons)
250 grams cold buttermilk (1 cup plus 2 tablespoons)
1/4 teaspoon baking soda
10 grams white sugar (2.5 teaspoons)
8 gramskosher salt (2.5 teaspoons)
10 grams baking powder (2.5 teaspoons)
Country Style Sausage and Gravy | Biscuits and Gravy
Country Style Sausage and Gravy Ingredients
1 lb. Ground Pork
1/3 cup All Purpose Flour
2 tbsp Butter or Bacon Grease
2 cups Whole Milk
3 tsp Black Pepper minimum
1/8 - 1/2 tsp Red Pepper Flakes (optional)
1 tsp Creole Kick (optional)
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This Buttermilk Biscuit With Sausage Gravy Recipe Is Simply Delicious | Chefs At Home
Michael Reed—co-owner and executive chef of beloved brunch restaurant Poppy + Rose—is sharing his recipe for impressively flakey Buttermilk Biscuits topped with hearty Sausage Gravy. Michael adds very cold thinly sliced butter to the dry ingredients and folds the dough over several times to create biscuits with incredibly distinctive flaky layers. The gravy is packed with sausage and makes for a truly rib-sticking breakfast. The recipe calls for pork sausage, but you can use chicken or turkey sausage instead. To really gild the lily, top it with two fried eggs for some extra richness and protein.
#Brunch #BiscuitsAndGravy #Recipe #MichaelReed #ChefsAtHome
0:00 Introduction
0:30 Buttermilk Biscuits
3:23 Sausage Gravy
5:26 Fried Egg
5:41 Plating the Dish
6:10 Taste Test
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This Buttermilk Biscuit With Sausage Gravy Recipe Is Simply Delicious | Chefs At Home
Biscuits and gravy! 
Recipe
Biscuits
Ingredients
- 425g flour
- 20g sugar
- 15g baking powder
- 2g baking soda
- 10g salt
- 225g unsalted butter frozen
- 300ml buttermilk
Method
1. Start by placing the flour, sugar, baking powder, baking soda and salt into a large mixing bowl.
2. Next, grate your frozen butter into the bowl and lightly toss, making sure the butter is evenly distributed.
3. Make a well in the centre and pour in your buttermilk. Mix this until your dough has just started to form then turn it out onto a floured bench.
4. Bring the dough into a rectangular shape and fold it twice like you're folding a letter for an envelope.
5. Turn this 90° and roll it with a rolling pin and repeat the folding step.
6. Repeat the last two steps four more times.
7. Once your folding has finished, cover with clingfilm and rest in the fridge for at least 1 hour.
8. Preheat your oven to 200°c. Remove the dough from the fridge, roll it out so it's roughly 3cm thick. With a knife cut into six even pieces.
9. Brush this with some melted butter and flaky salt and bake for 25 minutes or until doubled in size and golden brown.
**Sausage and gravy**
- 6 sausages
- 2 tbsp flour
- 50g butter
- 230ml milk
- Chives, finely sliced
- Salt and pepper to taste
**Method**
1. Take your sausages out of the skins and break them up in a saucepan over medium-high heat. Once they're broken up and have some nice colour, add the butter to the pan.
2. Once the butter is melted, add the flour and stir well - you should end up with a smooth roux.
3. Pour in the cold milk and stir until you have a smooth sauce. Season with salt and pepper.
4. Serve the gravy over the warm biscuits and finish with some chopped chives. Enjoy!
How To Make The World's Best Buttermilk Biscuits | Southern Living
Southerners have mastered the art of the flaky, buttery biscuit. Our test kitchen baked hundreds of biscuit recipes to find our all-time best batch of buttermilk biscuits – and they're amazing. In fact, we think they're the best biscuits ever. Whether you're on the side of fluffy vs. flaky or butter vs. lard, this homemade biscuit recipe will please every Southerner you know. Top these warm, soft biscuits with a pat of butter, a drizzle of honey, some freshly made sausage, or a hearty helping of Chocolate Gravy – we don't discriminate. This biscuit recipe is perfect for serving at breakfast with a plate of eggs or as a side for lunch and dinner. (Trust us, you'll want to eat these biscuits at all three meals!) Be sure to make at least one batch, because these biscuits go fast.
Get the recipe for our Favorite Buttermilk Biscuits:
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Southern Style Buttermilk Biscuits and Sausage Gravy
If you love breakfast, then this Southern Style Homemade Buttermilk Biscuits Recipe and Country Sausage Gravy is going to blow you away!
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.
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Ingredients for this recipe:
For the Biscuits:
• 6 cups Bob’s Red Mill All-Purpose Organic Flour
• 4 tablespoons baking powder
• 1 ½ teaspoons sea salt
• 1/3 cup sugar
• 2 ¾ cups ice cold unsalted butter shredded on a cheese shredder
• 5 large eggs
• 1 ¾ cups buttermilk
For the Country Sausage Gravy:
• 1-pound loose pork sausage
• 1 tablespoon unsalted butter
• ¼ cup Bob’s Red Mill All-Purpose Organic Flour
• 4 cups whole milk
• sea salt and pepper to taste
Makes 20 Biscuits
Prep Time: 20 minutes
Cook Time: 30 minutes
Procedures:
1. Preheat the oven to 375°.
2. In a stand mixer with the hook attachment add in the flour, baking powder, salt, sugar and butter and mix on low speed just until combined.
3. In a separate medium size bowl whisk together the eggs and cream until combined and then pour into the dry mixture bowl and mix on low speed just until combined.
4. Transfer to a clean surface lightly dusted with flour. Dust the top of the dough with flour and roll it out until it is 1 ½” to 2” thick. Use a circle cutter to make rounds and then transfer them to a few large cast iron skillets or casserole dishes. Note: you will have to reform the dough after cutting it out with circles in order to get to 20-22 biscuits.
5. Bake in the oven for 26-30 minutes or until lightly browned and cooked in the center.
6. Serve immediately!
7. Gravy: Cook the pork sausage in a large sauté pan over medium high heat until cooked through out. Set aside the sausage aside.
8. Add the butter to the pan and once melted whisk in the flour until combined.
9. Pour in the milk and whisk together over medium-high heat until the mixture becomes very thick, about 3 to 4 minutes, think alfredo sauce. Add the sausage back in, season with salt and pepper and serve with buttermilk biscuits.