-
1
Heat a skillet to medium heat and brown sausage until crisp, 5 to 7 minutes a side.
-
2
Reserve the fat in the pan and set aside the sausage.
-
3
Add the butter to reserved fat and melt.
-
4
Add the garlic and cook for 30 seconds.
-
5
Whisk in the flour and cook until blonde, 2 to 3 minutes.
-
6
Slowly whisk in the milk and some salt and pepper, and simmer until thickened, 3 to 5 minutes.
-
7
When ready to serve, stir in the chopped chives.
-
8
For the sandwich build: With a fork, carefully split a hot Grapevine KY Buttermilk Biscuit in half.
-
9
On the bottom biscuits, drizzle some honey, and then place the sausage patties delightfully on top.
-
10
Slather on some gravy and top with the other biscuit half -- simple, yet mind blowing.
-
11
Preheat the oven to 425 degrees F. Place a heavy cast-iron skillet (preferably 12 inch) into the oven to preheat.
-
12
Chill a large mixing bowl, pastry cutter, the flour and 1 stick of the butter in the freezer 15 minutes before assembling the biscuits.
-
13
Add the flour to the chilled mixing bowl.
-
14
Working quickly, cut 1 stick of the butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter.
-
15
In batches, add in the buttermilk until the dough is cohesive yet still moist.
-
16
Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round.
-
17
Using a 2 1/2-inch biscuit cutter or the business end of a dry measuring cup, cut out 10 biscuits.
-
18
(Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!)
-
19
Carefully remove the skillet from the oven and add the oil.
-
20
Place the dough rounds into the hot skillet, right up against each other, and brush with the melted butter.
-
21
Bake until golden brown, 15 to 25 minutes.
