The best weekends start with brunch. This hearty breakfast is so satisfying, so pull out your favorite cast-iron piece to get the job done.
Skillet Buttermilk Biscuits
Makes 16
Ingredients
- 3½ cups self-rising flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup cold unsalted butter, cubed
- 1¼ cups plus 1 tablespoon cold whole buttermilk, divided
- 1 tablespoon unsalted butter, softened, plus more to serve
- Sausage Gravy (recipe follows)
Instructions
- Preheat oven to 375°.
- In a large bowl, whisk together flour, baking soda, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Gradually add 1¼ cups cold buttermilk, stirring just until dry ingredients are moistened.
- Turn out dough onto a lightly floured surface, and gently knead 4 times. Roll dough into a 9-inch circle (about 1 inch thick).
- Coat a 9-inch cast-iron skillet with softened butter. Place skillet in oven until very hot, about 5 minutes.
- Place dough in hot skillet. Brush remaining 1 tablespoon cold buttermilk on top of dough. Using a knife or bench scraper, score dough into 16 biscuits.
- Bake until golden brown, about 25 minutes. Brush with softened butter as desired. Let cool in skillet for 5 minutes. Serve with Sausage Gravy.
Sausage Gravy
Makes about 4½ cups
Ingredients
- 1 teaspoon vegetable oil
- 1 (1-pound) package mild breakfast sausage
- ¼ cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt
Instructions
- In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add sausage; cook, stirring occasionally and using the back of a spoon to break up meat, until browned, about 6 minutes. Stir in flour; cook, stirring constantly, until moistened, about 1 minute. Gradually whisk in milk, pepper, thyme, and salt, and cook, whisking frequently, until smooth and thickened, 8 to 10 minutes.
