Biscuits And Gravy Recipe
Make Biscuits And Gravy Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Southern-style Buttermilk Biscuits
Sausage Gravy
Method
Southern-style Buttermilk Biscuits
- 1
Preheat and prepare
Preheat oven to 425°F (220°C). Position an oven rack in the center. Line a baking sheet with parchment paper or lightly flour it.
- 2
Mix dry ingredients
In a large bowl whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine salt until evenly combined.
- 3
Cut in butter
Grate or cube 3/4 cup very cold unsalted butter and work it into the flour mixture with a pastry cutter, two knives, or your fingertips until the mixture resembles coarse cornmeal with some pea-sized butter pieces remaining. Cold butter pieces create flaky layers.
- 4
Add buttermilk and form dough
Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork just until the dough comes together — it will be slightly shaggy and sticky. Do not overmix.
- 5
Fold and pat
Turn the dough onto a lightly floured surface. Fold the dough over itself 3–4 times to create layers, then press or roll to a roughly 3/4- to 1-inch thickness. Handle the dough gently to preserve butter pockets.
- 6
Cut biscuits
Using a 2.5–3 inch round biscuit cutter or a sharp floured knife, cut rounds straight down (avoid twisting). Re-shape scraps gently, pressing them together and cutting additional biscuits — avoid overworking.
- 7
Bake
Place biscuits close together on the prepared baking sheet (sides touching for taller biscuits) or spaced apart for crisper sides. Brush the tops lightly with 2 tablespoons heavy cream. Bake in the preheated 425°F oven for 12–16 minutes or until golden brown on top and cooked through. Rotate pan halfway if your oven has hot spots.
- 8
Finish
Transfer baked biscuits to a wire rack and let rest 5 minutes before serving. While biscuits bake, prepare the sausage gravy (below).
Sausage Gravy
- 9
Brown the sausage
In a large skillet or sauté pan over medium heat, add 1 pound bulk pork breakfast sausage. Cook, breaking it up with a wooden spoon, until fully browned and no pink remains, about 6–8 minutes. If the sausage is very lean and the pan is dry, add 1 tablespoon unsalted butter to help develop fond and flavor.
- 10
Make the roux
Push the sausage to one side of the pan or remove briefly and pour off any excessive fat, leaving about 2–3 tablespoons of fat in the pan (keep some for flavor). Reduce heat to medium-low. Sprinkle 1/4 cup all-purpose flour over the fat and sausage, stirring constantly for 1–2 minutes to cook the flour and remove raw taste; this will thicken the gravy. Do not let the flour brown significantly — aim for a light nutty aroma.
- 11
Add milk gradually
Slowly pour in 3 cups whole milk while stirring or whisking to combine smoothly with the roux and sausage. Bring the mixture to a gentle simmer over medium-low heat; it will thicken as it heats. If gravy becomes too thick, whisk in up to 1/4 cup chicken or vegetable stock (or additional milk) a tablespoon at a time to reach desired consistency.
- 12
Season and simmer
Season with 1 1/2 teaspoons freshly ground black pepper and 1/2 teaspoon fine salt, tasting and adjusting as needed. If you like a slight tang, stir in 1 teaspoon hot sauce. Simmer gently, stirring frequently, for 4–6 minutes so the flavors meld and the gravy reaches a thick, spoon-coating consistency. If using refrigerated milk, allow a little longer and stir constantly to avoid scorching.
- 13
Finish and garnish
Remove from heat. If you prefer a smoother gravy, press through a coarse strainer or use the back of a spoon to break up any large sausage clumps. Stir in optional 2 tablespoons chopped fresh parsley for color.
- 14
Serve
Split the warm biscuits horizontally and spoon a generous portion of sausage gravy over each biscuit half. Serve immediately so biscuits stay tender and gravy remains hot.