Buttermilk Biscuits with Creole Sausage Gravy

Make sure you have time for a nice long nap after eating this.  It is very rich and filling.

Ingredients (for biscuits):

• 300g all-purpose flour
• 5.5 g salt
• 14g sugar
• 14g baking powder
• 100g butter
• 6 fl. oz milk

Ingredients (for gravy):

• 1 pound hot Italian sausage
• 2 Tbsp. flour
• 4 cups milk (2% or whole)
• 2 Tbsp. creole seasoning

Directions (for biscuits):

1. Sift dry ingredients to blend.
2. Cut cold butter into small chunks and add to the dry mixture.  The mixture should be mealy not over-mixed.
3. Add milk and butter and combine until dough holds together.
4. Flour work surface and knead dough until it forms a mass.
5. Roll out dough to 1/2 inch thick.  Cut with something round (I used a water glass) and place biscuits on a paper-lined sheet pan.
6. Bake 425F for 10-15 minutes until the tops are browned and interiors are still moist.
7. Place on wire rack to cool.

Directions (for gravy):

1. Brown Italian sausage in skillet over medium heat.  Remove sausage with slotted spoon keeping fat in skillet.  If there isn’t any fat add 2 Tbsp. butter to the skillet.
2. Add flour to skillet and stir constantly for 3 minutes over medium heat.
3. Slowly whisk in milk and stir over moderate heat until the sauce coats the back of a spoon.
4. Add sausage and creole seasoning.
5. Pour gravy over hot fresh biscuits and enjoy!