butter biscuits & sausage gravy!

confession: i cannot make biscuits to save my life. seriously i suck at making biscuits, they always come out perfectly golden brown and raw in the middle , hard as rocks or just burnt. why is this such a big deal? well because i freaking LOVE biscuits !! something about them get me every time. but not just any old biscuit. no, it has to be tall, fluffy, with a somewhat crunchy top and a buttery inside . and these my friends is what im talking about:

these biscuits are so buttery so flaky, so perfect, you could serve them to Jesus himself! lol ok maybe i took it a tad to far. so scratch that last line, i will just go with the president. yeah, you could serve these to the president! call me crazy (its okay because i am) but i could eat these every day for breakfast, snack, brunch, snack, lunch, snack, dinner, and snack, snack and snack again! don't believe me? go make it! there is no way to mess these up. ever ! its fool proof!

what you need:
2 1/2 cups of flour
1 3/4 cups of butter milk
2 tsp of salt
4 tsp of sugar
4 tsp of baking powder

1 stick of butter melted
 8-inch square baking dish

what to do:
pre-heat your oven to 450. in a bowl melt a stick of butter and put it aside. in a separate bowl combine all other ingredients until just combined (with a spoon). take your melted butter and pour in your baking dish (it should fill the entire bottom) then spoon on top the dough (it gets messy) butter will also start coming up the sides (that's okay too) once you spread the dough evenly over the butter cut out 9 squares with a knife (just as you would marbling a cake) this will make it easier to cut the biscuit once its done cooking. once your done cutting lines for your biscuits bake for 20-25 minutes and your done! eat with honey, butter, jam, or in this case today, its biscuits and gravy! enjoy :)


Sausage Gravy:

• 1 pound Breakfast Sausage, Hot Or Mild
• 1/3 cup All-purpose Flour
• 4 cups Whole Milk
• 1/2 teaspoon Seasoned Salt
• 2 teaspoons Black Pepper, More To Taste

With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add a little more until just before the sausage looks too dry. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

Cook the gravy, stirring frequently, until it thickens. (This may take a good 10-12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in 1/2 cup of milk or more if needed. Taste and adjust seasonings.

Spoon sausage gravy over warm biscuits and serve immediately!