I realized when I went to make these that I didn't have buttermilk on hand. Here's a handy tip for a subsitute: Get a one cup measuring cup out, put 1 tablespoon lemon juice in it, and then top the remaining space with milk. Let sit for about five minutes.
|The final product! (Yes, I added some additional pepper, just becasue)|
Total time: 35 minutes
- 2 cups all-purpose flour
- 3 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup vegetable shortening
- 1 cup buttermilk
- 1 tablespoon salted butter
- 1/4 pound pre-cooked breakfast sausage, cut into small pieces
- 1 teaspoon minced onion
- 2 1/4 cups 2% milk, divided
- 1 teaspoon dried sage
- 1 teaspoon black pepper
- 2 1/2 tablespoons all-purpose flour
Preheat oven to 450 degrees. In a large bowl, combine flour, baking powder, baking soda and kosher salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add buttermilk; stir just until moist.
Turn dough onto a floured surface and knead five times. Take off pieces of the dough into biscuit sized pieces (about 3 1/4 inches), and flatten slightly before placing on a baking sheet coated well with cooking spray. Repeat with remaining dough. Bake for about 10 minutes or until golden.
Meanwhile, in a large skillet, melt butter over medium heat. Add sausage, onion, 2 cups milk, sage and black pepper.
In a small bowl, combine remaining 1/4 cup milk and 2 1/2 tablespoons flour, stirring well with a whisk. Add to the sausage mixture. Cook, stirring constantly for about 3 minutes or until sauce is thick and bubbly. Spoon gravy over biscuits.