Buttermilk Biscuits with Maple Sausage Gravy
Homemade biscuits are so much easier to make than you think – and they taste even better when smothered in homemade sausage gravy with a hint of maple goodness!
This week’s installment of #SundaySupper is a particularly special one as we have partnered up with LAND O LAKES® to introduce their new product LAND O LAKES® Butter with Olive Oil & Sea Salt, which contains wholesome ingredients such as sweet cream, olive oil and sea salt. Available in premeasured half-stick size, this product can be used as an easy and convenient way to simply enhance the flavor of your favorite foods, combing the two ingredients consumers often combine separately when frying or sautéing foods.
Now I actually used this product to make some fresh buttermilk biscuits. I’ve never made biscuits before (although it’s been on my cooking bucket list for quite some time now) because I always thought it would be too time-consuming or difficult, but boy was I wrong. Making biscuits is incredibly quick and easy, and playing with the dough is always an adventure. But once I made these oh-so-flaky biscuits with just the right amount of seasoning thanks to the LAND O LAKES® Butter with Olive Oil & Sea Salt, I couldn’t help but make this AH-MAZING maple sausage gravy. This is also a cinch to whip up, and provides the best type of comfort food when slathered on a freshly baked, piping hot biscuit.
So here’s how you make this:
Let’s first start by mixing up our dry ingredients.
Then take out your awesome LAND O LAKES® Butter with Olive Oil & Sea Salt,
cut them into cubes and throw them in the bowl with the dry ingredients.
Use your fingers or a pastry cutter to work them into the dry ingredients until it gets really crumbly.
Now it’s time to mix your wet ingredients – milk, heavy cream, Greek yogurt, vinegar and egg.
Add the wet mixture to the dry mixture, stirring just until moist.
Then we’re going to dump out the dough onto a well floured surface. Go ahead and knead the dough for about 5-6 times. Creating layers of dough will help create awesome flakiness.
Roll out the dough to a 1-inch thickness and cut out 2-inch biscuits. Roll up the scraps and continue cutting them out. You should get about 8 biscuits. Then put them on a baking sheet lined with parchment paper or a Silpat mat and brush the tops with some heavy cream. This will give the tops of the biscuit a nice, rustic golden brown color.
Pop it in the oven for about 15-18 minutes and you’ll have some piping hot, super moist and wonderfully flaky biscuits. You can stop here and slather on some more of that LAND O LAKES® Butter with Olive Oil & Sea Salt as a perfect breakfast option, or you can go a step further and make the gravy.
To make the gravy, we’ll start with your favorite breakfast sausage – I used this awesome bratwurst I found at Fresh & Easy.
Throw it in a saucepan with some pureed onions and sauté until the sausage has browned and crumbled.
Stir in the flour and cayenne pepper.
The mixture will get really thick and resemble some sort of paste.
Then add in the milk and heavy cream and watch the magic happen as this thickens up into a gravy that is absolutely to die for.
Stir in some maple syrup…
and there you’ll have a maple sausage gravy that you’ll want to eat right out of the pan.
But before you do, just top some off onto a piping hot biscuit and you’ll be in heaven.
Buttermilk Biscuits with Maple Sausage Gravy
Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup LAND O LAKES® Butter with Olive Oil & Sea Salt, cut into bits
- ¾ cup milk
- ¼ cup heavy cream, plus more for brushing
- 1 ½ tablespoons Greek yogurt
- ½ teaspoon vinegar
- 1 large egg
For the gravy
- 2 tablespoons olive oil
- 1 small onion, pureed
- 1 12-ounce package bratwurst sausages, casings removed
- ¼ cup all-purpose flour
- ½ teaspoon cayenne pepper
- ⅔ cup milk
- ½ cup heavy cream
- 3 tablespoons maple syrup
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- In a large bowl, combine flour, sugar, baking powder and baking soda. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
- In a large glass measuring cup or another bowl, whisk together milk, heavy cream, Greek yogurt, vinegar and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Pour the dough onto a well floured surface and knead lightly about 5-6 times. Roll the dough to a 1-inch thickness and use a 2-inch round cutter to cut out the biscuits. Press together the scraps and repeat, making about 8 biscuits.
- Place biscuits onto the prepared baking sheet and brush the tops with heavy cream. Place into oven and bake for 16-18 minutes, or until the tops are golden. Remove from oven and cool on a wire rack.
- To make the gravy, heat olive oil in a medium saucepan over medium heat. Add onions and sausage and cook, stirring frequently, until the sausage has browned, about 5-10 minutes, making sure to crumble the meat as it cooks. Stir in flour and cayenne pepper until moistened, about 1 minute. Gradually stir in milk and heavy cream until the sauce has begun to thicken, about 1-2 minutes. Remove from heat; stir in the maple syrup and season with salt and pepper, to taste.
- To serve, split the biscuits in half and top with maple sausage gravy. Serve hot.
Notes
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Disclosure: The author received a full-value coupon redeemable for LAND O LAKES® Butter with Olive Oil & Sea Salt, for recipe development and review purposes. All opinions are my own.