So I've made these at work a couple of times and everyone seems to rave about them. The recipe for the biscuits (as well as the picture) I stole from Bobby Flay, the gravy I combined a bunch of rather non-descript recipes from the Internet into something that is so good, it's dirty.
4 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt12 Tablespoons cold, unsalted butter, cut into small pieces, plus 4 Tablespoons, melted
1 1/2 cups cold buttermilk
1/2 cup heavy cream
2 teaspoons freshly ground black pepper, semi-course ground
Preheat oven to 450 degrees F.
Combine flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and pulse in a food processor until the mixture just begins to come together.
Scrape the dough onto a lightly floured counter.Pat the dough into a 10 X 12-inch rectangle about 3/4 inch think. Use a 3-inch round cutter to cut out biscuits. press together the scraps of dough, and repeat the process. Place the biscuits on 2 baking sheets lined with parchment paper;brush the tops with cream and sprinkle with black pepper. Bale the biscuits for 12 to 15 minutes or until lightly golden brown. remove from the oven and brush the tops with melted butter. Serve with Dirty Sausage Gravy, or with any sweet condiment!
Dirty Sausage Gravy
1 T butter
1 LB Log sausage (I used Jimmy Dean -- perhaps if you are multiplying this several times -- which I suggest -- consider using a log of the HOT sausage, then omit the hot sauce)
4 T Flour
2 Cups heavy cream
1 teaspoon hot sauce
1 Tablespoon Worcestershire sauce
Brown sausage and butter in skillet on medium heat, allow the crispy brown bits to form. mmmm. Add Flour and mix until well incorporated, allow to cook on medium for 3-4 minutes. Add cream, hot sauce, and Worcestershire sauce and turn to low to simmer. Continue stirring until the gravy is the thickness your heart desires. Spread lavishly over buttermilk biscuits and take all the credit from your lucky eaters.