The story behind this one is that I once made a pecan glaze for a cake that kind of looked like sausage gravy. Since I got the idea in my head, I had to try making an actual giant buttermilk biscuit loaf in our pan! The biscuit loaf came out tender and fluffy - a surprising way to serve biscuits to a lot of folks at once.
Mile High Buttermilk Biscuit Loaf
7 1/2 cups self-rising flour
1 1/2 cups shortening or 3 sticks cold butter, grated
3 cups buttermilk
1/2 stick butter, melted
Preheat oven to 350F. Prepare Old Country Kitchenware Square Tube Pan with pan coat. I used my stand mixer with paddle attachment but you can also use a very large bowl with our Mixing Fork. Combine flour and fat until fat is evenly distributed in small pieces. Pour in buttermilk and stir to combine, just until evenly moistened. Transfer to tube pan and smooth the top. Pour melted butter around the outside edges and top. Bake for 50 minutes or until a skewer inserted into the thickest part comes out clean. Let cool for 15 minutes then invert. Serve with Sausage Gravy.
Sausage Gravy
1 pound breakfast sausage
1/3 cup all purpose flour
4 cups whole milk (plus more to adjust thickness)
Brown sausage in a pan making sure to break up chunks. Leave drippings in pan and stir in flour until it disappears. Pour in milk gradually, stirring and scraping the bottom. Let it simmer until thickened to your taste. Thin with more milk if desired.
