Buttermilk Biscuit & Turkey Sausage Gravy

Flakey Buttermilk Biscuits

Sift together:

*1 pound 8 ounces Cake Flour
*1 pound 8 ounces Bread Flour
*3 1/2 ounces Baking Powder
*1/2 ounce of Salt
*4 ounces Sugar

Cut in Butter:

Using a pastry knife cut in the cold Butter about dime size pieces into dry ingredients above.

*1 pound Butter, cold

Pour in:

*2 Pounds 4 ounces Buttermilk

Stir in buttermilk with wooden spoon until moist and forms dough ball.

Refrigerate dough for 45 minutes, or until thoroughly chilled.

Remove the dough from the fridge and roll out 3/4 inches thick.

Cut with a Biscuit Cutter, pressing straight down into rolled out Biscuit dough, do not twist Biscuit Cutter.

Place cut Biscuits onto baking sheet lined with parchment paper or Silpat.

Brush the top of biscuits with melted Butter.

Bake in pre-heated oven at 425* F. Until golden brown, about 20 minutes.

Recipe adapted from R. Rex Davidsavor, BATC

**Turkey Sausage cooked until no longer pink in skillet on medium heat and drippings saved for Roux.
***Bacon cooked for drippings to be used in Gravy/Roux.

Turkey Gravy

Roux

*Meat Drippings
*8 plus tablespoons of Flour depending on how much gravy you need.
*1 1/2 cups Milk or more depending on the amount of gravy you need.

This makes about 8 servings, adjust recipe as needed.

*Add Salt and Black Pepper to taste.

Turkey Sausage Gravy

***Bacon grease is optional it is for added flavor but if you want to have less fat in the gravy, use 2 tablespoons of olive oil with drippings left from cooking the turkey sausage and then make your roux in the olive oil and turkey drippings.