With Spring right around the corner and winter in its final days (hopefully), the time has come to rev up the diet and exercise program.
But before we do, I wanted one last fatty indulgence that I could enjoy before breaking out the scale and lacing up the running shoes. And there’s nothing more unhealthy for you than buttermilk biscuits and country gravy.
The simplest and most comfortable of comfort foods, buttermilk biscuits and sausage gravy is reminiscent of a bygone era, a time when people could enjoy this super heavy breakfast without feeling guilty the rest of the day.
While that time has past, the appeal of this delicious, non-nutritious breakfast has not. Other than how good it tastes, the only other positive thing I can say about it is that it is actually inexpensive to make, with the sausage being the only ingredient that costs more than just a few pennies.
This was so delicious and so indulgent that I could almost hear my arteries filling up as I ate it. But it felt like the most appropriate way to mark the end of winter and the beginning of a new season.
Buttermilk Biscuits and Sausage Gravy
For the biscuits
3 cups all purpose flour
3 tsp baking powder
3/4 cup buttermilk
1 tsp salt
3/4 tsp baking soda
3/4 cup Crisco shortening
1 TBS butter, melted
1. Preheat oven to 450F. Combine dry ingredients in a mixing bowl, then add the shortening, a clump at a time, mixing it in with a biscuit cutter or just your hands. When it is all blended, slowly mix in the buttermilk just until a smooth dough is formed. Don’t overmix.
2. Flour a work surface then flatten out dough with a rolling pin until it’s about 3/4 inch thick. Use a cookie cutter to cut dough into circles, then lay them out on a sheet pan sprayed with pan spray. Brush the tops with melted butter then bake for 18 minutes. Let cool a little before serving.
For Sausage Gravy
1/2 lb bulk breakfast sausage
2 cups fat free milk
2 TBS butter
3 TBS all purpose flour
Fresh cracked black pepper
1. Put cast iron pan on the fire. When hot, add the sausage. Use a spatula to break into smaller peices and cook until browned, about five minutes, stirring frequently.
2. Heat milk in saucepan until simmering. In a separate saucepan, melt butter then whisk in flour to form a roux. Cook together until roux turns a light brown, then whisk the roux into the boiling milk and cook until milk thickens to gravy consistency, about 3 minutes. Stir in sausage and season with salt and pepper to taste.
To plate, pile biscuits in center of plate then ladle a generous portion of sausage gravy over the top. If you need me, I’ll be over here having a heart attack.
What kinds of foods do you eat when you want to indulge yourself? Share your story in the comments section below. And thanks for looking at my blog!