Southern-Style Biscuits and Gravy

Ingredients:

For the Biscuits:

• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 3/4 cup buttermilk (plus extra for brushing)

For the Gravy:

• 1 lb CT Ranches Pork Country Sausage
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk (plus more if needed)
• Salt and freshly ground black pepper to taste
• Crushed red pepper flakes (optional, for a little heat)
• Freshly chopped parsley (for garnish, optional)

Instructions:

For the Biscuits:

1. Preheat your oven: Set your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
2. Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda.
3. Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter, forks, or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
4. Add the buttermilk: Pour in the buttermilk and stir gently with a spoon or spatula until just combined. Be careful not to overmix—just mix until the dough begins to come together.
5. Form the biscuits: Turn the dough out onto a lightly floured surface and gently knead it 3-4 times to bring it together. Pat the dough into a 1-inch thick rectangle, then use a round biscuit cutter to cut out biscuits. Press the cutter straight down without twisting to ensure fluffy biscuits.
6. Bake the biscuits: Place the biscuits on the prepared baking sheet, close together for soft sides or spaced apart for crispier edges. Brush the tops with a little extra buttermilk for a golden finish.
7. Bake for 10-12 minutes or until the tops are golden brown. Remove from the oven and set aside to cool slightly.

For the Sausage Gravy:

1. Cook the sausage: In a large skillet over medium heat, crumble and cook the CT Ranches Pork Country Sausage until browned and cooked through, about 5-7 minutes. Stir occasionally to break up the sausage into small pieces.
2. Make the roux: Once the sausage is cooked, remove it from the skillet and set aside, leaving some rendered fat behind. Add the butter to the same skillet and melt over medium heat.
3. Add the flour: Sprinkle the flour into the skillet with the butter and stir continuously to form a roux. Cook the mixture for about 1-2 minutes until it’s golden brown but not burnt.
4. Add the milk: Gradually whisk in the milk, a little at a time, to avoid lumps. Keep whisking until the gravy starts to thicken, about 3-5 minutes.
5. Season the gravy: Add the cooked sausage back into the skillet, and stir to combine. Season the gravy with salt and freshly ground black pepper to taste. If you like a bit of heat, you can sprinkle in some crushed red pepper flakes.
6. Adjust the consistency: If the gravy is too thick, add a little more milk to reach your desired consistency. Let it simmer for another 2-3 minutes to ensure everything is heated through.

To Serve:

1. Split the freshly baked biscuits in half and place them on serving plates.
2. Spoon the warm sausage gravy generously over the biscuits.
3. Garnish with fresh chopped parsley for a pop of color (optional).
4. Serve immediately and enjoy!

Tips:

• For fluffier biscuits: Make sure your butter is cold and handle the dough as little as possible. The less you work the dough, the fluffier the biscuits will be.
• Sausage gravy variations: If you prefer a spicier gravy, you can add some cayenne pepper or hot sauce to the gravy for an extra kick.
• Biscuits in advance: You can make the biscuit dough ahead of time, refrigerate it, and bake them just before serving.

Enjoy this classic Southern comfort food with the unbeatable flavor of CT Ranches Pork Country Sausage!