Servings: 8 servings
Calories: 583kcal
Ingredients
Buttermilk Biscuits:
- 3 cups all-purpose flour plus more for rolling
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 tablespoons sugar
- 10 tablespoons unsalted butter chilled & divided
- 1 1/4 cup buttermilk chilled
- 2 tablespoons unsalted butter melted
White Sausage Gravy:
- 3 tablespoons unsalted butter divided
- ½ medium yellow onion chopped
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 lb. breakfast turkey sausage
- ¼ cup unbleached all-purpose flour
- 2 cups half and half
- 4 green onions sliced
Instructions
To Make Buttermilk Biscuits:
- Preheat oven to 450°F.
- In a large bowl, whisk together dry ingredients: flour, baking powder, baking soda, salt, and sugar until thoroughly blended.
- Cut 8 tablespoons of cold butter into cubes and add it to the flour mixture. Use your hands, a fork, or a pastry blender to create a crumble. Use cold hands and try to work quickly, so the butter doesn't melt.
- Create a well in the middle of the bowl. Pour in chilled buttermilk in the center of the well. Use the rubber spatula to fold the ingredients together and incorporate the wet with the dry. Continue to fold until the dough pulls away from the edges of the bowl. The dough should be crumbly.
- Pour the dough out onto a well-floured surface. Lightly flour your hands, then shape th no e dough into a rectangle approximately 10 inches long. Fold the rectangle in thirds, folding the left side into the middle, then the right side into the middle. Rotate the dough horizontally and repeat the folding in thirds again. Gather any crumbs, flatten the dough back into a rectangle and repeat the folding process 1-2 more times.
- Roll or flatten the dough into a rectangle one final time,(1 ¼ to 1 ½ inches tall). Use a 2-inch cookie cutter to cut out 12-15 biscuits. Repeat the process if you have any excess dough.
- Place the biscuits onto a prepared baking sheet or baking mat. Melt the remaining 2 tablespoons of butter and brush the tops of each biscuit. Place into oven and bake for 12-15 minutes or until golden brown. Serve warm.
To Make White Sausage Gravy:
- Mix together seasoning; salt, black pepper, garlic powder, and onion powder in a small bowl.
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add in onions and saute for 3 minutes or until fragrant.
- Add sausage and seasoning blend, and use a spoon to break meat into crumbles. Stir until the meat is browned.
- Add 2 tablespoons of butter and stir until melted. Sprinkle flour over sausage, stir and stir to coat. Cook flour for 2 minutes, then slowly whisk in half and half. Bring to a gentle boil, then reduce to a simmer for 10 minutes. Gravy should be smooth and coat a spoon.
- To serve, split the biscuits in half and pour over a generous amount of sausage gravy. Garnish with chopped green onions.
Tried this recipe?Mention @MeikoAndTheDish or tag #MeikoAndTheDish
Notes
- Biscuits are best 3 days after baking but will be fresh for 7 days in an airtight container in the fridge. Keep biscuits in a freezer storage bag for 3 months.
- Keep sausage gravy in an airtight container for 7 days. Gravy is best 3 days after making it. To reheat gravy, place over a medium heat and cook until hot. Add additional liquid to thin out the gravy if needed.
- Feel free to use chicken sausage as a swap in turkey sausage.
Nutrition
Calories: 583kcal | Carbohydrates: 48g | Protein: 20g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1188mg | Potassium: 376mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1036IU | Vitamin C: 4mg | Calcium: 229mg | Iron: 3mg
*Nutrition information is a rough estimate.
**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.