I made these faster then if we were to get dressed, get in the car and go to a restaurant. (excuse me while I unbutton my sweatpants)The problem with making them at home is that you have more at your fingertips and not just a single order.
cast iron drop biscuits
adapted from Smitten Kitchen
3 tablespoons melted butter
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/2 cups whole milk
Preheat the oven to 425° Spray your cast iron skillet with non stick spray. Melt butter in small bowl. Sift 2 1/2 cups flour, the baking powder, salt and sugar into a large bowl. Gently hand mix with a large spatula, the milk into the flour mixture, until flour is Incorporated The dough will be slightly sticky- do not oven mix.
With a large spoon, scoop out dough to make about 7-8 decent size biscuits, placing them in the prepared cast iron skillet. Drizzle a little melted butter over each biscuit. Bake until golden, 12 to 15 minutes.
1/2 pound bulk sausage
1-2 fresh sage leaves julienned
2 cups milk
3-4 tablespoons flour
2-3 tablespoons butter
In a large skillet, brown the sausage. With a large spoon, scoop the sausage to one side of the pan. You may remove grease if too much. Add the flour when the butter is melted, mixing continually. Once butter and flour is mixed, start adding the sausage back to the center stirring. Slowly add the milk, stirring until all incorporated. Season with salt, lots of fresh cracked pepper, the fresh sage and a little seasoning salt if needed. The gravy will start to thicken as it simmers. If it gets too thick, you may add a bit more milk to thin it out.
Slice the biscuits, smother with the sausage gravy and lots of hot sauce.