Buttermilk Biscuits and Chicken Sausage Gravy

Serves 4 (as a main course)

Ingredients (for the Buttermilk Biscuits)

Makes 6 square biscuits

  • 2 sticks butter

  • 1¾ ounces flour

  • 1 teaspoon salt

  • ½ cup ice water


Preheat oven to 400°F. In a mixing bowl, combine flour, baking soda, and baking powder. Sift into another bowl and add the salt and butter. Use a cheese grater to grate the frozen butter into the mixture and evenly distribute it with your fingers, making sure there are no large chunks. Add the buttermilk and gently mix the dough into a ball, being careful not to overwork it. The dough should be slightly sticky. Turn onto a floured surface and roll out to about a half inch thick. Lightly dust with flour and fold in half. Cut into 6 square biscuits. Brush the tops with buttermilk and sprinkle with sea salt. Bake for 10 minutes in a convection oven or about 20 minutes in a conventional oven. Top with Chicken Sausage Gravy (recipe follows).

Ingredients (for the Chicken Sausage Gravy)

  • 3 tablespoons butter

  • 2 tablespoons olive oil

  • 1 package Smart Chicken sweet apple sausage, cubed

  • 1 small onion, diced

  • 3 cloves garlic, sliced

  • 3 tablespoons flour

  • 4 cups whole milk

  • 1 tablespoon fresh sage, sliced

  • Kosher salt and freshly cracked black pepper, to taste


In a cast iron skillet over medium, heat the butter and oil and sauté the sausage, onion, and garlic for 10 to 15 minutes. Add the flour and whisk to combine. Add the milk and sage, whisking to combine and prevent clumps. Let the gravy simmer over low heat until thickened. Adjust seasonings to taste.

by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska