For the buttermilk cookies:
4 cups flour
2 sticks of butter (cold)
2 teaspoons of salt
4 teaspoons baking powder
1 2/3 cups buttermilk (or plain milk with 2 teaspoons vinegar mixed in)
Garnish: melted butter for brushing cookies
For the sausage sauce:
1 pound breakfast sausage
1/4 cup all-purpose flour
4 cups whole milk
2 to 3 teaspoons of pepper
1 to 2 teaspoons of salt
1 to 2 teaspoons of seasonal salt
Garnish: chopped parsley
Preheat oven 400 degrees.
Combine all dry ingredients and butter in food processor, pulse until fine crumbs form. Be careful not to overmix or use your hands. You want the little bits of butter to stay intact!
Add in the buttermilk as you pulse.
Dump the batter onto a clean flour surface.
Roll into a thick sheet, about 1/2 to 1 inch thick. The thicker the sheet, the bigger the cookie!
Cut with a cookie cutter and place on an ungreased baking sheet.
Baking for 15 min Top with melted butter if desired!
Cook the sausage in an iron pan or a pan with a thick bottom. Break into crumbs while cooking.
Adding flour & blend until combined.
Cook for about 2 minutes, stirring occasionally, until thickened.
Add pepper, salt and seasonal salt. Add salt a little at a time, some breakfast sausage is saltier than the others!
Pour sauce over cookies and dip in. Sprinkle with a little chopped parsley if desired.