My son always wants this delicious, classic meal

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There’s nothing like a classic. When you think classic, do you think literature? Cars? Something iconic, and timeless. Why not food? After all, what could be more iconic or timeless than a recipe passed down through generations? Something like buttermilk biscuits and sausage gravy, for instance.
This recipe is easier than it looks. The only vaguely intimidating part is not overworking the biscuit dough, but once you get the hang of it, you'll have not only delicious biscuits to show for it, you’ll have a recipe you can teach to your kids, that they can pass down to theirs, and down to theirs ...
Southern classic biscuits with sausage gravy
20 minutes
30 minutes
50 minutes
2 ½ cups self-rising flour
2 tablespoons sugar
½ teaspoon salt
4 tablespoons vegetable shortening, cut into cubes
¼ cup butter, cold and cut into cubes
1 cup buttermilk
1 tablespoon melted butter
1pound pork breakfast sausage, casings removed
1/3 cup all-purpose flour
3 ½ cups whole milk
Freshly ground pepper
½ teaspoon nutmeg
1 teaspoon Worcestershire sauce
Preheat the oven to 450 F.
In a large mixing bowl, whisk together the flour, sugar and salt.
Add the shortening and butter, and use a fork to cut and press the fat into the flour mixture, just until crumbly.
Make a well in the center of the mixture, and add the buttermilk. Stir just until the mixture is blended and starts to form a tacky dough. Do not overmix.
Turn the dough out onto a floured surface, fold it over itself once or twice, and then, using a floured rolling pin, roll it out to be about 1 inch thick. Use a cookie cutter or a glass coated in flour to cut out biscuits from the dough, and place them up on a baking sheet lined with parchment paper.
Lightly brush each biscuit with melted butter before baking for 15-17 minutes, or until golden brown. Allow to cool slightly before transferring to a wire rack to cool completely.
While the biscuits bake, place the pork sausage in a heavy-bottomed skillet over a medium heat. Crumble and stir until evenly browned.
Add the flour, two tablespoons at a time, stirring regularly, and waiting for the flour to disappear completely before making the next addition.
Once all the flour is incorporated, add the milk in a steady stream, stirring constantly, and then allow the mixture to simmer and thicken for about 10-12 minutes. Taste for seasoning with the pepper, nutmeg and Worcestershire sauce before serving over the biscuits.
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