CAST IRON BROWN BUTTER BISCUITS & SAUSAGE GRAVY 🧈 I don’t know if I can ever make biscuits any other way now. Fluffy, flaky and light on the inside, golden on top, and the butter browns underneath in that hot cast iron giving you the BEST buttery, crispy bottoms. My mother-in-law wanted the biscuit recipe and my stepdad has been wanting my sausage gravy recipe, so here you go. Both in one place. 🤌 CAST IRON BROWN BUTTER BISCUITS 3 cups all-purpose flour 1 tbsp baking powder 1 tsp salt ½ tbsp sugar ½ cup (1 stick) COLD butter 1¼ cups buttermilk 2 tbsp melted butter, divided Preheat oven to 450°F with a 12-inch cast iron skillet inside. Mix flour, baking powder, salt and sugar. Using a box grater, grate the COLD butter directly into the flour mixture. Gently toss until all those little butter shreds are coated in flour. Pour in the buttermilk and gently mix just until a shaggy dough forms. Don’t overmix it! Turn onto a lightly floured surface and pat into a rectangle. Fold it over itself, pat it back out and repeat 2–3 times to create those flaky layers. Pat the dough about ¾–1 inch thick and cut your biscuits straight down without twisting. Carefully remove the hot skillet from the oven. Add 1 tbsp melted butter and swirl it around the bottom. Nestle the biscuits into the skillet—they can touch—and brush the tops with the remaining tablespoon of melted butter. Bake for 12–17 minutes, depending on your oven, until beautifully golden brown on top. Mine took about 17 minutes. And don’t sleep on those buttery, browned bottoms. They’re freaking delicious. SAUSAGE GRAVY 1 lb mild Italian sausage 3 tbsp butter 3 tbsp all-purpose flour 2 tsp garlic powder 2 tsp onion powder 2 tsp Cajun seasoning 3 cups milk Salt, to taste Lots of black pepper, to taste Brown the sausage over medium heat until completely cooked. I like mine to get some crispy little bits because obviously. Remove the sausage from the pan, but LEAVE THE FAT. Keep the heat around medium. Add the butter and let it melt, then stir in the flour. Cook and stir until it comes together into a paste. Add the garlic powder, onion powder and Cajun seasoning. Slowly pour in the milk while stirring. It will come together! Season with plenty of black pepper and salt. And yes, you need the salt. USE THE SALT. Bring to a simmer until the gravy thickens, then reduce the heat and add the sausage back in. Stir it all together, split open a warm cast iron biscuit and spoon that sausage gravy ALL over it. Freaking delicious. #biscuitsandgravy #breakfast #Recipe #castironcooking #EasyRecipe - @.cookwithbrooke