Preheat the oven to 500F. Spray a 9-inch pan with nonstick cooking spray. In a bowl,
combine the flour, baking powder, sugar, salt, and baking soda. Using a pastry cutter or fork,
cut in the butter until you have coarse crumbs. Fold in the buttermilk. Stir just until blended.
the mixture will still be lumpy. Line a small plate or bowl with flour. Use a 1/4 cup measuring
cup or and ice cream scoop to scoop out the dough and put on the plate of flour. Roll the
dough in the flour to coat. (Note the dough will be very stick and wet, not like typical biscuit
dough. It is best to use a scoop so that the mixture won't stick to your hands.) Place the
dough balls in the prepared pan. 9 balls around the outside and 3 balls in the center. Brush
the tops of the balls with melted butter. Bake in the preheated oven for 5 minutes then lower
the temperature to 450 and bake another 15 minutes, or until golden brown.
|
Heat the 2 teaspoons of vegetable oil in a heavy duty skillet or cast
iron skillet . Add the sausage and cook until cooked through,
breaking up the sausage as it cooks.
Remove the sausage and drain, reserving the fat. Return 3 to 4
tablespoons of the fat to the pan. (If you don't have enough grease,
add more bacon grease or butter to make up for the difference.)
Add the flour and whisk, allowing the flour to brown and form a
dark roux. Keep whisking and pour in the milk. Whisk out the
lumps. Return the sausage to the skillet and add in any herbs you'd
like. Simmer the gravy until it thickens.
Serve the gravy over split biscuits.
|