Apple Buttermilk Biscuits With Sausage-Cider Gravy Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425���F and line a baking sheet with parchment paper.
• STEP 2.In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
• STEP 3.Add the cold butter to the flour mixture and use a pastry cutter or your fingers to cut it into the flour until it resembles coarse crumbs.
• STEP 4.Stir in the grated apple and buttermilk until just combined.
• STEP 5.Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
• STEP 6.Pat the dough into a 1-inch thick rectangle and use a biscuit cutter to cut out biscuits.
• STEP 7.Place the biscuits onto the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
• STEP 8.While the biscuits are baking, cook the sausage in a skillet over medium heat until browned and cooked through.
• STEP 9.Remove the cooked sausage from the skillet and set aside.
• STEP 10.In the same skillet, melt the butter and whisk in the flour to make a roux.
• STEP 11.Slowly whisk in the apple cider and chicken broth until smooth.
• STEP 12.Cook the gravy over medium heat, stirring constantly, until thickened.
• STEP 13.Stir in the cooked sausage and season with salt and pepper to taste.
• STEP 14.Serve the apple buttermilk biscuits warm with the sausage-cider gravy.

Cooking Tips

• Make sure the butter and buttermilk are cold for flaky biscuits.
• Grate the apple just before adding it to the dough to prevent browning.
• For a spicier gravy, add a pinch of red pepper flakes or a dash of hot sauce.

Storage and Serving

• Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days.
• Reheat the biscuits in a toaster oven or oven at 350���F for a few minutes until warmed through.
• The sausage-cider gravy can be stored in the refrigerator for up to 3 days. Reheat it in a saucepan over low heat, stirring occasionally.