Southern Style Buttermilk Biscuits with Sausage Gravy

Name: Southern Style Buttermilk Biscuits with Sausage Gravy
Yield: Serves 4 to 6
Cuisine: North America
Ingredients: 1 teaspoon salt; 240 ml buttermilk (or skimmed milk with the juice of a lemon added); 125 g Trex or white vegetable fat (or butter); 375 g self-raising flour; 2 teaspoons cider apple vinegar; 600 ml whole milk; 2 tablespoons melted butter; 450 g pork sausages, skinned (use high meat content such as 85% meat); 50 g plain flour; 60 ml double cream; ½ teaspoon garlic granules; ½ teaspoon freshly ground black pepper

North America

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Lavender & Lovage

By Karen Burns-Booth

Published 2019

About

Fabulous Southern style biscuits that are perfect when served with sausage gravy for breakfast and brunch. NB: Biscuit is a term used for a variety of primarily flour-based baked food products. The term is applied to two distinct products in North America, the Commonwealth and Europe. The North American biscuit is a soft quick bread, similar to a British scone. Other types of biscuits as found in Britain, Europe and Australasia are typically hard, flat and unleavened, that are known as cook