Thanks @Bracilanewellness for this delicious recipe for buttermilk biscuits & gravy!
There’s something incredibly special about food that brings you back to cherished memories. For me, it’s a dish my dad would make almost every weekend growing up—and when we went camping! It was simple, comforting, and always had a touch of love in it. The only difference now? We’ve come a long way from those old Pillsbury biscuits. 😉
I’ve made it a goal to elevate recipes that are meaningful to me, and this one is no exception. By using better, cleaner ingredients, I’ve been able to keep the nostalgia alive while making it more wholesome. For this recipe, I’m using @kalonasupernatural_milk_dairy products—think milk that’s nearly raw and dairy so fresh, it’s like the cows just walked through your door. It’s honestly the best dairy lineup you’ll find, from creamy milk to yogurt, sour cream, and even cottage cheese!
What makes @kalonasupernatural_milk_dairy so great is not just how fresh and delicious it is, but also how good it feels to support brands that truly care. These cows are well taken care of, and you can taste the difference. You can feel good knowing you’re consuming quality products that come from ethical, sustainable farming practices. 🙏🏼
So, here’s how I make my version of those nostalgic biscuits—with a healthy twist that’s good for both the body and the soul.
Healthy, Nostalgic Biscuits
Serves: 6-8 biscuits
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients:
- 2 cups whole wheat flour (or your preferred gluten-free option)
- 1 tbsp baking powder
- ½ tsp sea salt
- ½ cup @kalonasupernatural_milk_dairy whole milk (or your choice of dairy)
- ¼ cup @kalonasupernatural_milk_dairy sour cream (adds extra creaminess!)
- 4 tbsp unsalted butter (cold and cut into small cubes)
- 1 tbsp honey (optional, for a touch of sweetness)
Instructions:
- Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
- Add the butter: Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add the wet ingredients: Pour in the milk, sour cream, and honey (if using). Stir until just combined. Be careful not to over-mix—this will keep your biscuits light and fluffy.
- Form the biscuits: Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat it into a 1-inch thick rectangle. Use a biscuit cutter (or a glass) to cut out your biscuits.
- Bake: Place the biscuits on the prepared baking sheet, and bake for 10-12 minutes or until golden brown on top.
- Serve: Serve them warm, with a little extra butter or jam if you like.
Why This Recipe Works
Using whole wheat flour gives the biscuits a hearty, nutty flavor and boosts the nutritional content. The @kalonasupernatural_milk_dairy products—especially the sour cream—make them rich and tender without the heavy, processed ingredients from the original recipe. And, by using high-quality, real dairy, I’m not just eating something delicious, but supporting sustainable farming practices that benefit both us and the cows. It’s a win-win!
The Nostalgia Factor
Every time I make these biscuits, I feel like I’m back at the campsite or in my childhood kitchen. It’s funny how food has that power to bring back such vivid memories, isn’t it? These biscuits aren’t just a treat—they’re a connection to the past. And now, with better ingredients, they’re even more delicious and nourishing than ever.
Give these biscuits a try next time you’re craving something warm and comforting—and remember, it’s okay to make it a little healthier while still keeping those fond memories alive.
#CrunchyMom #HealthyRecipes #CleanEating #EatClean #WholesomeLiving #SupportLocal #NostalgiaInEveryBite
Feel free to tweak the recipe to your preference or let me know how it turns out! I can’t wait for you to experience this little piece of my childhood, made fresh with love.
PrintButtermilk Biscuits & Gravy
Ingredients
- 2½ cups organic unbleached, non-enriched all-purpose flour
- 1 teaspoon Maldon sea salt
- 2 tablespoons baking powder
- ½ teaspoon baking soda
- ½ cup salted butter, cold and cut into pieces
- 1 cup Kalona SuperNatural Organic Buttermilk, plus 1 to 2 tablespoons more for brushing
- 1 pound ground pork (preferably organic or from a local farm)
- ⅓ cup flour
- 2 tablespoons butter
- 2 to 3 cups Kalona SuperNatural Whole Milk
- Maldon sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat & Prep – Set your oven to 425°F and line a baking sheet with parchment paper.
- Mix the Dry – In a large bowl, sift together the flour, salt, baking powder, and baking soda.
- Butter Magic – Scatter the cold butter pieces over the dry mix and use a pastry blender (or your hands if you work quickly!) to break it down until you get coarse, pea-sized texture.
- Bring It Together – Pour in the buttermilk and mix gently with a spatula until just combined. The dough will be slightly shaggy—don’t overmix!
- Fold for Layers – Turn the dough onto a floured surface and gently bring it together into a rough rectangle, about ¾ inch thick. Fold the left side over the center, then the right side over that (like folding a letter). Rotate, pat it out again, and repeat the fold-and-pat process four times—this is the key to those flaky layers!
- Cut & Shape – Roll the dough to about ½ to ¾ inch thick and use a floured 2½-inch biscuit cutter (or a wide-mouth cup) to cut out biscuits. Place them on the baking sheet so they’re touching—this helps them rise higher!
- Final Touch – Lightly brush the tops with buttermilk for a golden finish.
- Bake – Pop them in the oven for about 15 minutes, until puffed and golden.
Sausage Gravy
Instructions:
- Brown the Pork – In a large skillet over medium heat, cook the ground pork until browned and fully cooked, breaking it up as it cooks.
- Make a Roux – Sprinkle the flour over the pork, stirring well to coat the meat. Cook for about a minute to remove the raw flour taste.
- Add Butter – Stir in the butter and let it melt completely, mixing it into the pork and flour mixture.
- Pour in the Milk – Slowly add the milk, stirring constantly to keep everything smooth. Start with 2 cups and add more as needed for desired consistency.
- Let It Thicken – Continue stirring for 3-5 minutes as the gravy thickens into that perfect creamy texture.
- Season to Taste – Add Maldon sea salt and freshly ground black pepper to your liking. Taste and adjust as needed.