Even though I was born in the South (hi Fulton county), my love for biscuits didn’t begin until I went to high school and would leave my four hour tennis practices depleted and hungry. Luckily there was a Popeyes right by the courts, but I never wanted to ruin my dinner completely so instead of getting chicken and a whole plate, I’d just order two biscuits with a side of butter and honey. Oh man, they were SO good. I couldn’t be more excited to share these Flaky Buttermilk Biscuits!
That experience turned me into a hardcore biscuit-loving human. I love biscuits of all kinds but to be honest, ones made with shortening are it! And guess what, I’ve never baked them. I’ve always opted for full butter. And yes, they’re good, delicious even, but they’re not like this. I’m here to say that if you’re shy to bake with shortening, so was I but we’re here together, let’s do it!!
Last week I had the pleasure of going to lunch with Carla Hall and she was so amazing. We talked for a few hours about all sorts of things. I’m not gonna lie, I was a little nervous before, but once I sat down I was like, why was I so stressed?! She’s such a beautiful person, even better in person than what you see and know from TV.
Drop biscuits are the lazy person’s biscuits. That’s how they should be advertised. There’s no kneading, no rolling out, no cutting out. No nothing. Just mix, drop and bake.
I’m currently in hardcore planning mode for my boyfriend’s birthday bbq this weekend. He wanted something low-key with just his closest friends and family so I said, OK, but I’m going to create a Pinterest board and maybe get a little psycho about the decorations because I’m me! He’s breaking out the smoker to smoke some pulled pork and beans and of course I’m making biscuits, Arnold Palmers and putting together a Bloody Mary Bar.
I was playing around with some other ideas besides my favorite classic biscuit recipe. I wanted something that had a bit funkier taste and I love the salty bacon.
Spicy Sausage Country Gravy with Buttermilk Biscuits…because you’re worth it, gurlfrien’.
This is the recipe I want to make/eat/eat/eat before all the stupid juice cleanses, resolutions to be a better human, dog mother and eater begin. This is a good I-don’t-give-a-shit-let-me-live meal.
I don’t often make country gravy with biscuits; and it’s not because I love it, but it’s usually just too rich for me. I don’t typically go for the butter on top of cream on top of butter stuff. I need bite; I need heat; I need contrast. For me, this meal is simply just too much.
That’s why I’ve made some tweaks that I think make it a bit more interesting. First, there needs to be some spicy Italian sausage all up in it. That means there’s little instant notes of fennel, shallot and other stuff going on. Yes.
And then, Dijon mustard. Oh yeh. A bit of Dijon mustard in the gravy gives it just a hint of acid that I think the gravy benefits from. It’s not mustardy; I’d say it’s almost nearly undetectable. Of course, I ended up going back and adding a bit more and it was awesome, but you could definitely taste the mustard. The recipe below reflects pre-addition. But, add more if you like!
This dish has Christmas breakfast written all over it.
Christmas morning breakfast might go down as my favorite meal all year. ALL YEAR!
Is there any meal that’s cozier than Christmas breakfast?!! NO!
This meal is awesome because you can make it the night before, though I do strongly urge the baking of the biscuits to happen the morning of. (There’s nothing quite like a warm, just-got-out-of-the-oven biscuit.)