Ron's - Biscuits and Gravy
Flaky buttermilk biscuits smothered in peppered sausage gravy. Saturday morning tradition.
Shared by Ronald Skelton in honor of Pawpaw
Prep15 min
Cook20 min
Serves4-6
Ingredients8 items
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Pawpaw made these every Saturday morning. He'd been making them since he worked the line at the diner in 1962. Buttermilk biscuits from scratch, sausage gravy with enough pepper to make you sneeze. He said the trick was keeping the butter cold and not working the dough too much. He was right about most things.
A few photos from that meal
AI-rendered recipe card — an illustration, not the original
AI illustration of this dish — not a family photo
Ingredients
- 2 cup s all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 6 tbsp cold butter
- 3/4 cup cold buttermilk
- 1 lb breakfast sausage
View original family versioncontributed
BISCUITS: Cut cold butter into flour, salt, baking powder, baking soda. Stir in buttermilk until just shaggy. Pat out 3/4 inch thick, cut rounds, bake 450 for 12 min. GRAVY: Brown sausage, leave the grease. Sprinkle flour over, stir 1 min. Pour in milk, stir until thick. Lots of black pepper. Split biscuits, ladle gravy over.
Table talk
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