These fluffy and tender biscuits are heavenly when covered in a creamy and savory sausage gravy. But be sure to save some to eat with jam and honey for your breakfast dessert!
Cliff Notes: For Biscuits: Heat baking pan or cast iron skillet in 450° oven for at least 15 minutes.; working quickly and directly on the countertop, mix dry ingredients and buttermilk together until it forms a soft dough; roll or pat to 3/4″ thickness; cut into biscuits; remove hot pan from oven and add in butter to melt; dip each biscuit into butter, then set it, butter-side-up, in the pan; bake 10-15 minutes until golden brown. For Sausage Gravy: Brown sausage; mix in flour until fully absorbed by the sausage grease; add milk; cook until thick; season to taste with salt & pepper
Make It Your Own: – For dinner biscuits, add thyme, cheese, chili powder, jalapenos or garlic – Use the dough to make a pull-apart bread; dip 1″ pieces into butter and then cinnamon-sugar. Pile into a well-buttered pan and bake at 375° for about 40 minutes or until cooked through – Use spicy sausage, or use ground beef for a quick and easy dinner biscuits and gravy.
These are the biscuits both my husband and our sons grew up on … a treasured family recipe from his grandmother (Nanny). They are fluffy, tender, and perfectly delicious whether they’re covered in sausage gravy, dripping with honey, or slathered with butter and jam.
The method for making these biscuits is different than most recipes you’ll find – there’s no butter in the dough. All the rise in the biscuits comes from baking powder and the tenderness is from the buttermilk, so there is a trick to making them … you have to move quickly to make, roll, and cut the dough; have a screaming hot oven and pan ready; and be brave. As you put each piece of dough in the pan, you dip it first in hot, melted butter, then snuggle all the pieces together, buttered side up.
If you don’t get them perfect the first time you try, don’t give up … you’ll get it figured out, and the rewards are fluffy, hot biscuits any time you want!
Place a cast iron skillet or similarly sized baking pan in the oven and preheat the oven to 450° for at least 15 minutes or until oven is fully up to temperature.
Once the oven and baking pan are hot, begin making the biscuit dough.
Using a fork, stir the baking soda into the buttermilk.
Directly on the counter-top, or in a medium bowl, mix the flour, baking powder, and salt together. Add most of the buttermilk and mix together with a fork. Continue adding buttermilk a bit at a time until the dough comes together.
Remove the hot baking pan from the oven and set on a trivet or hot pad near your workspace, with a towel under one side to tilt the pan slightly. Put the butter in the pan and allow to melt.
Use a rolling pin or your hands to roll or pat the dough out to 1/2″-3/4″ thickness. Cut the dough into rounds with a biscuit cutter or the rim of a drinking glass (or use a knife and cut into squares. Gather any scraps together, roll/pat out again, and cut as many additional biscuits as you can (you can re-roll twice, but after that they will become tough and flat).
Carefully take each piece of biscuit dough and dip it into the melted butter in the pan, then turn it over and place it buttered-side up in the pan.
Repeat until all the pieces of dough are in the pan, tops buttered, and sides touching.
Immediately put the pan in the oven and bake for 15-18 minutes until light brown and risen.
Serve with sausage gravy, butter, honey, and/or jam.
Brown sausage thoroughly in a skillet. Do not drain grease unless there is more than approximately 2 Tablespoons in the pan, then remove some with a spoon or a paper towel. Sprinkle flour over the sausage and mix well until it is completely absorbed by the sausage grease. Pour in milk all at once, and cook over medium-high heat, stirring often, until gravy has thickened. Season to taste with salt and pepper.