Mom aways talks about biscuits and gravy and when she has a chance to order it in restaurant, she will. Here is my take on the southern classic biscuits and gravy. First step is to make a flaky biscuit, second a creamy sausage gravy with little kick from cayenne pepper. Your mouth will water just watching the video. Mine does, thinking about every bite full and a second helping. Just make it.
Enjoy,
Michael
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Biscuits:
In a medium bowl pour 2 cups flour, and grate 1/4 cup frozen butter, and toss until the butter is coated. Nest add 2 teaspoons baking powder, 2 teaspoons sugar, 1/2 teaspoon salt and 1/2 teaspoon cream of tartar. Give it one final toss and pour in 2/3 cup buttermilk. Stir until the mixture is moist and loose. Pour out onto the counter and shape. Pat out into a long rectangle and do a letter fold. Repeat this step two more time. The dough will look more combined at this point. Roll out into a square and cut into 9 biscuits. Place on a baking tray and freeze for 1 hour. Brush with melted butter and bake at 450° for 12 minutes. The biscuits will be slightly brown and puffed up.
Gravy:
In a medium frying pan fry add 2 chopped up sausage links and 1 tablespoon butter. Once brown add 1 tablespoon flour and create a roux. Then pour in 1/2 cup milk. Stir. The gravy with thicken and at the end add in 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon cayenne pepper. Stir and remove from the heat and top your biscuits. If you like garnish with a little parsley.