Buttermilk Biscuits With Country Sausage Gravy

• Biscuits
• 2 cups self-rising flour*
• 1/2 teaspoon kosher salt
• 2 tablespoons sugar
• 1/4 cup cold butter, plus 2 tbsp. melted
• 3/4 cup buttermilk
• 3/4 cup half-and-half or whipping cream
• About 1 cup all-purpose flour
• Gravy
• 3/4 pound bulk pork sausage
• 1 1/2 cups half-and-half or whipping cream
• 1 1/2 cups whole milk
• 3/4 teaspoon powdered garlic
• 3/4 teaspoon powdered onion
• 3/4 teaspoon freshly ground black pepper
• 2 teaspoons minced fresh thyme leaves, plus more for sprinkling
• 1/4 to 1/2 tsp. cayenne
• About 1/2 tsp. kosher salt
• 3 tablespoons butter

1. Make biscuits: Preheat oven to 450u0b0. In a large bowl, whisk together self-rising flour, salt, and sugar. Cut cold butter into small cubes and, using a pastry blender, cut butter into flour mixture until pieces are the size of peas. Stir in buttermilk and half-and-half just until incorporated.
2. Put all-purpose flour in a shallow bowl or pie dish. Using an ice cream scoop or measuring cup, scoop 1/8 of dough and drop it into flour, tossing lightly to coat and shaking off excess. Put dough in an 8-in. cake pan. Repeat with remaining dough (biscuits will touch in pan). Reserve 1/4 cup remaining all-purpose flour.
3. Bake biscuits until deep golden brown and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool 10 minutes. Brush with 2 tbsp. melted butter.
4. Make gravy: Put sausage in a medium saucepan over medium heat. Cook until lightly browned, 5 to 6 minutes, breaking it into small pieces with a wooden spoon. Transfer sausage to a plate with a slotted spoon, reserving any drippings.
5. Meanwhile, in another medium saucepan over medium-low heat, warm half-and-half, milk, powdered garlic and onion, pepper, thyme, cayenne, and 1/2 tsp. salt.
6. Add butter to sausage drippings and let melt. Add 1/4 cup reserved flour and whisk until golden, 1 to 2 minutes. Gradually add warm milk mixture, whisking, until simmering. Stir in sausage and season to taste with salt. (For thicker gravy, simmer longer; for thinner gravy, add more milk.)
7. Halve biscuits and put on 8 plates. Top with gravy; sprinkle with thyme.
8. *You can substitute 2 cups all-purpose flour mixed with 3 tsp. baking powder and 1 tsp. kosher salt.
9. Note: Nutritional analysis is per biscuit made with half-and-half and 1/2 cup gravy.
10. PER BISCUIT MADE WITH HEAVY CREAM AND 1/2 CUP GRAVY: 728 Cal., 70% (513 Cal.) from fat; 13 g protein; 57 g fat (31 g sat.); 41 g carbo (2 g fiber); 1,031 mg sodium; 163 mg chol.

flour, kosher salt, sugar, cold butter, buttermilk, whipping cream, flour, gravy, pork sausage, whipping cream, milk, powdered garlic, powdered onion, freshly ground black pepper, thyme, cayenne, kosher salt, butter

Taken from www.myrecipes.com/recipe/buttermilk-biscuits-with-country-sausage-gravy (may not work)