Randy Finnell's Scratch Buttermilk Biscutes with Sausage Gravy

Serving Up Comfort

Whether it’s a recipe from our childhood, linked to a favorite memory, or our go-to after a long day, the idea of “comfort food” can mean an array of different things. Here, a local shares his favorite recipe for when he is looking to feel a spark of nostalgia, comfort, and joy.

PHOTOS BY RICH SMITH

“Homemade biscuits and gravy have always been at the heart of our family’s weekend country breakfast. I remember my mother making biscuits every morning for my father and me, and she continued that custom for over 70 years. Today, my wife, Kelley, and I continue the tradition by doing a country breakfast most Sundays and on holidays with our family. Biscuits are such a staple that our son, Corey McEntyre, started his own successful restaurant in Waco, TX, from family biscuit recipes and his own personal touch. I hope you and your family make and enjoy this comfort food together as much as my family has over the years.” – Randy Finnell

Randy Finnell’s Scratch Buttermilk Biscuits with Sausage Gravy & Fixings

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Course Breakfast

Cuisine American

Servings 4

Ingredients

For the biscuits:

¼ cup salted butter chilled and grated + extra, to grease pan
2 cups self-rising flour White Lily unbleached red label preferred, sifted
¾ cup buttermilk

For the sausage gravy:

1 sausage patty chopped and browned
2 Tbsp. bacon or sausage renderings
2 Tbsp. self-rising flour
½ cup milk
Salt and black pepper to taste

Instructions

Preheat the oven to 475°. Grease a 10-inch cast iron skillet with butter. Sift flour into a large mixing bowl. Grate ¼ cup butter directly onto the flour. Using a fork, cut the butter into the flour until it’s a coarse and loose crumble. Add the buttermilk to the flour/butter mixture and mix with a fork to form a soft dough ball.
Lightly flour a surface to roll out the dough (you can use a baking cloth, aluminum foil, wax paper, or a clean countertop). Next, lightly flour a rolling pin and the dough ball, then gently roll the dough back and forth with a rolling pin into ¼-inch thickness. Fold in half, then gently roll out again to ½-inch thickness. Dip a biscuit cutter in flour, cut the dough out in rounds, place in prepared skillet. Roll remaining dough back up and repeat rolling and cutting until all dough is used. Bake 15-20 minutes to a light golden brown.
For the gravy, add cooked sausage and the bacon or sausage renderings to a skillet on medium heat and stir in flour quickly to form a paste. Brown only slightly and then whisk in the milk. Cook for 2-3 minutes to desired thickness, and add salt and pepper to taste. Gravy will thicken as it cools, so don’t overcook it.
Serve biscuits and top them with gravy to enjoy!

Keyword comfort food, from scratch

Scratch Buttermilk Biscuits with Sausage Gravy Recipe