Buttermilk Biscuits with Andouille Sausage Gravy

Who doesn’t love a hot, freshly made, buttermilk biscuit?

Now, who doesn’t love Buttermilk Biscuits with Andouille Sausage Gravy?

Exactly! The thought alone warms my heart and belly!

Let’s talk about biscuits for a moment.

I’ve been making biscuits since I was a little girl.

When I would visit my grandma in Louisiana every summer she would wake up early in the morning and make fresh biscuits.

I am a morning person so I would get up early in the morning with my grandma and help her in the kitchen.

I’ve always been the kid hanging around the kitchen watching and helping my mama, aunts, and grandma cook.

I consider myself an old soul. I feel like cooking is something embedded deep in my soul.

My mama’s also a professional biscuit maker and taught me the importance of super cold butter and not over-mixing the dough.

The key to a nice and light biscuit.

This is the reason I freeze the butter and cheese grater prior to making my biscuits.

Everything must be cold.

First, take flour, salt, baking powder and soda, mix well and set aside.

Now remove the butter and grater from the freezer and grate the butter over the flour mixture as if it was cheese.

Yes, grate. It’s gonna allow the butter to create little pockets of goodness throughout your biscuits.

Trust me, it’s magic!

Next, mix the butter and flour with a fork.

Pour in the buttermilk and mix well.

The dough will be sticky y’all! Don’t over-mix it.

Words from my mama!

Roll the dough out onto a floured surface and knead about 10 times.

Shape the dough into a log and cut into 8 pieces.

Form into a round type shape and place into a buttered cast iron skillet.

You could use a biscuit cutter but I want my biscuits to look rustic which is why I used my hand to form them.

Bake around 12-15 minutes.

Brush with extra melted butter.

Sprinkle a little dried parsley on top.

Now that our biscuits are hot and ready it’s gravy time!

Let’s talk about this gravy!

Fried andouille sausage, mixed with onions, garlic, and lots of milk and cream.

Oh, don’t forget the cheese and Tabasco because it just feels right!

I made a little light brown roux of flour and sausage grease.

Yes, sausage grease people!

Don’t judge me, just enjoy! lol

Take the creamy gravy and smother your hot biscuits in it.

I love to top my biscuits with extra green onions, cheese, and a little more Tabasco sauce.

My family inhaled their food and asked me why didn’t I double the recipe?

Enjoy!

Buttermilk Biscuits with Andouille Sausage Gravy

2 cups flour, all-purpose plus extra for kneading

1 1/4 cups buttermilk

8 tablespoons butter, unsalted

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

green onions and parsley to garnish

For the Andouille Sausage Gravy:

8 ounces andouille sausage, smoked, diced into 1/2 inch chunks

1 cup heavy cream

1 cup whole milk

1/2 cup white onion, diced

1/2 cup green onion, chopped

1/2 cup sharp cheddar cheese, grated

1/4 cup flour

2 tablespoons butter, unsalted

2 tablespoons extra virgin olive oil

1 tablespoon Tabasco, hot sauce

1 tablespoon garlic, minced

1 teaspoon creole seasonings

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Directions:

Preheat oven to 475 degrees F.

Cut six tablespoons of butter and place on a plate and stick into the freezer.

Stick cheese grater into freezer as well. For at least 10 minutes.

Sift together flour, salt, baking powder, and baking soda into a large bowl, mix well.

Grate butter over the flour mixture, mix well with a fork to combine.

Add buttermilk and mix well.

Don’t over mix as the dough would be slightly sticky.

Add about 1/4 cup of flour to a work board and place the dough on the board.

Knead the dough about 7-10 times. Shape into a long.

Butter a cast iron skillet with 1 tablespoon of the remaining butter.

Cut about 8 biscuits and place onto a buttered cast iron skillet.

Bake around 12-15 minutes.

Baste with remaining melted butter and sprinkle with a little dried parsley.

To prepare the Andouille Sausage Gravy:

Mix seasonings and set aside.

Add olive oil to a pan over medium heat. Add sausage and cook for about 7-8 minutes until brown.

Add onion and cook for about 4 minutes. Add garlic and cook one minute more.

Season with about 1 teaspoon of seasonings.

Remove sausage veggie mixture from pan and set aside.

Add butter to pan. Whisk in flour. Mix for about 3 minutes.

Add milk and cream. Season with remaining spices and Tabasco.

Add cheese and mix well. Add sausage/veggie mixture back to the pot.

Reduce heat to low and simmer for about five minutes.

Top biscuits with gravy.

Garnish with green onions.