Cast Iron Country Sausage Gravy with Buttermilk Biscuits
Terpene Pairing
Myrcene + Caryophyllene — relaxing body effects with peppery warmth that complements rich sausage gravy.
Suggested Strains
Granddaddy Purple • Bubba Kush • GMO
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Step 1 — Decarboxylation
Ingredients
3.5 g cannabis flower (medium grind)
Instructions
1. Preheat oven to 240°F / 115°C.
2. Spread cannabis on a parchment-lined tray.
3. Bake 35–40 minutes, stirring halfway through.
4. Allow to cool completely.
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Step 2 — Cannabis Breakfast Butter
Ingredients
1 cup unsalted butter
1 cup water
Decarboxylated cannabis
½ tsp black pepper
½ tsp sage
Instructions
1. Melt butter and water over very low heat.
2. Add cannabis, pepper, and sage.
3. Maintain 160–180°F temperature.
4. Simmer gently 2 hours, stirring occasionally.
5. Strain through cheesecloth.
6. Refrigerate until butter solidifies.
7. Remove butter layer and discard water.
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Step 3 — From-Scratch Buttermilk Biscuits
Ingredients
2 cups flour
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
6 tbsp cold butter
1 cup buttermilk
Instructions
1. Preheat oven 425°F.
2. Mix flour, baking powder, baking soda, and salt.
3. Cut butter into flour until crumbly.
4. Add buttermilk and mix until dough forms.
5. Roll dough ¾-inch thick.
6. Cut biscuits and place on sheet pan.
7. Bake 12–14 minutes until golden.
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Step 4 — Sausage Gravy
Ingredients
1 lb breakfast sausage
3 tbsp flour
2½ cups whole milk
1 tbsp cannabis breakfast butter
1 tsp cracked black pepper
½ tsp salt
Instructions
1. Brown sausage in cast iron skillet.
2. Sprinkle flour over sausage and stir 2 minutes.
3. Slowly add milk while whisking.
4. Simmer 5–6 minutes until thick.
5. Stir in cannabis breakfast butter.
6. Season with pepper and salt.
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To Serve
Split fresh biscuits.
Ladle sausage gravy over top.
Finish with cracked black pepper and fresh chives.