Takes about 30 minutes start to finish and makes 6 servings.
Want someone to walk you through it? Gervais is making Truck Driver’s Special on our Instagram today, so hop on over there to join him in his Spartanburg kitchen!
- 2 cups All Purpose Flour
- 1 Tbls Baking Powder, Slightly heaping
- 1 ½ tsp Salt
- 8 Tbls Unsalted Butter, Softened
- 1 ½ cups Buttermilk
- 2 Cups All Purpose Flour, Set to the side
- 8 ounces Mild Sausage
- ⅓ cup All Purpose Flour
- 3 cups Heavy Cream
- 1 Tbls Coarse Black Pepper
- Pre-heat the oven to 400º and grease a sheet pan with butter before you start.
- Biscuits: 1) Combine the flour, baking soda and salt in a large mixing bowl. Cut the butter into the flour mixture with your hands until the pieces of butter are about the size of a dime. Add the buttermilk to the flour and mix gently with your hands until it is combined. It should be fairly moist and sticky.
- Clear and clean a work surface roughly the size of a sheet pan. Take some of the flour that you set aside and generously flour the work surface. Scrape the biscuit dough onto the floured surface into a mound. Generously apply flour to the top of the dough and press down on the dough to form a large rectangle.
- Folding the Dough: This is the important part of the process. Remember that you are not kneading the dough , you
are folding the dough. Dust the rectangle with some more flour. Grab the right side of the dough and fold it over toward the left side about two thirds of the way and press down then dust with flour. Now fold the left side of the dough toward the right side about two thirds of the way and press down then dust with flour. Now do the same thing but go top to bottom and bottom to top dusting between. Repeat these steps one more time, you should notice that the dough is firmer now since you have been
adding flour. If it is still wet just repeat the folding steps again. When you are through pick up your dough bunny (that is
what we call it), add some more flour to the work surface and flip the dough bunny over so the seams are down.
- Cutting and Cooking: Press the dough down into a rectangle about 3/4 inch thick. You don’t need to use a rolling pin
but you do want to use your biscuit cutter to make sure you can get 6 biscuits out of your rectangle. The biscuit cutter
that we use is 2 3/4 inches in diameter. Once you have the proper size dough sheet cut your biscuits by pressing straight
down. Remove the excess biscuit dough and form another smaller rectangle to get the last two biscuits. Place the biscuits on
the greased sheet pan and cook at 400º for 12 to 15 minutes.
- Sausage Gravy: In a 2qt sauce pan crumble the bulk sausage, add the black pepper and brown it. When it is cooked add the flour and stir until the sausage is coated with the flour. Add the heavy cream and continue to stir it on medium heat until it thickens, then remove from the heat. It is important to keep stirring while it thickens to minimize it sticking to the bottom of the pan. Serve over hot biscuits!
If you are gluten free we recommend buying some gluten free biscuits unless you are a skilled gluten free baker. You can substitute gluten free flour and a milk substitute to make the gravy gluten and dairy free.