Am I Southern yet?

I love biscuits and sausage gravy.  I order it all over the place, breakfast, lunch and dinner.  I can't get enough of it! I've never been brave enough to make it myself.  It always seemed a bit intimidating.  Let's be honest I always felt the that there was no way I could make flaky wonderful delicious biscuits.

When you read the recipe for Buttermilk Biscuts with Sausage Gravy and a Maple Cream Sauce it seems easy enough, which of course made me instantly suspicious.  There is no way something that yummy could really be that easy.  

Honestly the night I made this I was feeling overwhelmed, and I was running late.  I had to call everyone and ask them to come over later because I was not going to be ready.  So with a super high stress level I jumped into making the Buttermilk Biscuts.

Making the Biscuts was a lot easier than I thought it would be, and not nearly as messy.  Everything was clearly layers out in the step by step instructions, however do not make the mistake I made and when Chrissy says flour your hands before kneading the dough, listen to Chrissy.  My hands were a mess, but I ended up with a flaky success!

While the Biscuts were baking, I made the sausage gravy which is as so easy!  Why on earth was I ever scared of this?  I was so proud that I did not even scald the milk!  A side note I would use a lot more pepper next time.  The best sausage gravy I ever had was full of yummy black pepper.  I just don't think I used enough.

The end result was yummy, even my son Jason ate one and said it wasn't that bad.  Coming from the King of Mac and Cheese this was high praise.  Dad had seconds, there was not a lot leftover.  Another win in my cooking world!

My grandbaby Eleanor and my youngest daughter "Auntie" Michelle.

These faces make me so happy, they are part of the reason for our cooking adventures!