SERVES 4 TO 6 PREP TIME: 25 MINUTES COOK TIME: 15 MINUTES
FOR THE BISCUITS
- 2½ cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 cup cold buttermilk
FOR THE GRAVY
- 1 (12-ounce) package maple-flavored sausage
- 3 tablespoons butter
- ⅓ cup all-purpose flour
- 3 cups milk
- Salt and black pepper
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, and salt until
Incorporate the cubed butter into the dry ingredients with a pastry cutter until
coarse crumbs form.
Add the buttermilk and stir until just combined. Do not overwork the dough
as this makes the biscuits less flaky. The dough will be dry.
Turn the dough onto a lightly floured surface and flatten into a large
rectangle. Fold the short side over and press the dough until it’s about ¾ inch
Use a 3-inch round cookie cutter to cut the dough into circles and arrange so
the biscuits are barely touching on the baking sheet
Bake for 13 to 15 minutes until the tops are just slightly golden brown.
Let cool and store in an airtight container or resealable plastic bag in the
refrigerator until ready to take camping.
Brown the sausage in a large skillet over the fire or on a camp stove over
medium-high heat. Once browned, add the butter and stir until melted.
Add the flour and mix to cover the sausage and cook for a minute.
Add the milk and stir continuously, scraping the bottom, until the gravy
thickens, about 10 minutes.
Add salt and pepper to taste. Serve the gravy warm over the biscuits