Buttermilk Biscuit and Sausage Gravy

There are two things I learned about myself (food wise) while living in Austin, TX -- (1) I love me some biscuit and gravy for breakfast -- If I'm not watching my health, I will eat it everyday; and (2) I hate sloppy joe -- I'd rather skip a meal than eat it.

It's Sunday, the only day I allow myself to sleep in, yet I woke up at 7 AM hungry and needing comfort from the cold (freaking Atlanta is still covered in snow). Thus, it is decidedly so that it's Biscuit and Gravy Day! In less than an hour, I was able to prepare this comfort food and enjoy it in bed, curled with my book and about (4) cups of Cafe Baraco.

Buttermilk Biscuit

(Makes 12)

2 cups all-purpose flour
2 1/2 t baking powder
1/4 t baking soda
1 t salt
1/4 cup bacon drippings, chilled
2 tablespoons butter, chilled
3/4 cup cold buttermilk

Heat oven to 450° and have oven rack in center position. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Cut in the bacon drippings and butter until you have pieces the size of small peas. Make a well in the center of the flour mixture and pour in the cold buttermilk. Stir gently until the mixture is just holding together. Transfer the dough to a lightly floured surface and pat out into a 1/2-inch thick circle. Cut out biscuits with a 2 1/2- to 3-inch cutter and place on an ungreased baking sheet. Bake for 10 minutes, until tops are lightly browned.

Sausage Gravy

1 lb breakfast sausage

3 T bacon drippings
1/4 cup flour
3 cups milk
1/4 t freshly cracked pepper

1/2 t sea salt

Remove the sausages from casing. Cook sausage in a medium skillet over medium-low heat, stirring and breaking up with a spatula. Set aside. Add 3 T of bacon drippings in the pan. Add flour, stirring until blended and lightly browned. Add the milk; continue stirring and simmer until thickened. Add the sausage. If too thick, add a little more milk. Add salt and pepper.

Serve over hot split and buttered buttermilk biscuits.