Guests at Dresser Palmer House Inn often ask if we make a “real” Southern breakfast. Now, we do get a lot of Yankees come a visitin’ and they first exclaim “No grits, please” when we discuss breakfast. But you know, we just ignore them. How else are they going to get a Southern breakfast? We take our grits seriously: only the freshest stone ground white corn, heavy cream, a dash or so of salt, maybe a bit of chicken stock, and cook them long and slow. We are proud to tell you that we have converted many a Northerner, and a few Southerners as well, with our Creamy Southern Grits.
Now grits have nothing to do with this recipe. I just like to tell a tale or two. We are getting ready to talk about something that will take you to Breakfast Heaven – stick-to-your-ribs deliciousness of flaky biscuits topped with hot sausage gravy!
First up, let’s make the biscuits. You might have to take a try at these a time or two, but once you get used to how to handle the dough you will be making these every Sunday.
Here’s your ingredient list:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoons sugar
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter
- ¾ cup cold buttermilk
Combine all the dry ingredients with a fork. Cut the butter into small cubes. Gently rub between your fingers till all the dry ingredients and that butter look like little peas. Next, make a well in your ingredients and add the buttermilk, slowly, not all at once, mixing with your fork until the dough just follows the fork around the bowl. We know you will be tempted to dump in all the delicious buttermilk but please don’t – you’ll get wet dough. You might think throwing in a bit more flour will fix that – it won’t! You’ll just end up with hard biscuits.
Flour your board (or countertop, we’re not fussy) and turn the dough onto the counter. Gently fold the dough over on itself a few times, flipping it over a few times and folding it back into itself (you are kneading the dough). Flatten your dough out to about a 1-inch thickness. Using a biscuit cutter (or a water glass) that has been dipped in flour, cut about 6 to 8 biscuits depending on your cutter size. Dip that cutter into flour often, and DON’T twist the cutter. Twisting seals the edges. Then your biscuits won’t rise and you just wasted your time.
Pop into a 425-degree oven for about 20 minutes or until golden brown. Set aside.
While your biscuits are cooking, brown one pound of hot sausage on the stovetop until done. Scoop out the sausage leaving the grease behind. Add 3-1/2 tablespoons all-purpose flour to the pan and cook till the flour turns a light brown. Slowly add 2 cups of whole milk, stirring the entire time. (If it seems too thick, add more milk.) Add salt and pepper to taste. Satisfied with the thickness and the flavor? Throw that sausage back in the gravy and get ready to knock on the gates of heaven. Mmmm. Mmmmm.
Ready? Pull those biscuits from the oven and split ‘em open. Ladle as much of the gravy and sausage on as you please and sit down before your knees get weak from the aroma. You can serve this with fresh and fluffy scrambled eggs, or perhaps skillet potatoes, and some fruit – if you have someone trying to eat healthy.