Biscuits & Gravy Recipe
Two jumbo buttermilk biscuits, smothered with house-made sausage gravy, served with two eggs & your choice of potatoes.
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Ingredients
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Biscuits
Sausage Gravy
Eggs & Potatoes
Method
Biscuits
- 1
Prepare the Biscuit Dough
Preheat your oven to 425°F (220°C). In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk until well blended.
- 2
Cut in the Butter
Add the cold butter to the flour mixture. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs.
- 3
Add Buttermilk
Pour in the buttermilk and stir until just combined. Do not overmix.
- 4
Shape and Bake
Turn the dough onto a floured surface and gently pat it into a 1-inch thick circle. Cut out biscuits using a 3-inch round cutter. Place on a baking sheet and bake for 15-20 minutes until golden brown.
Sausage Gravy
- 5
Cook the Sausage
In a large skillet over medium heat, crumble the ground sausage and cook until browned and cooked through. Drain excess fat, leaving about 1 tablespoon in the skillet.
- 6
Make the Roux
Sprinkle the flour over the cooked sausage and stir to combine, cooking for about 1-2 minutes until flour is slightly browned.
- 7
Add Milk
Slowly pour in the milk, stirring constantly to avoid lumps. Cook until the gravy thickens, about 5-7 minutes.
- 8
Season the Gravy
Add black pepper, salt, and red pepper flakes to taste. Stir well.
Eggs & Potatoes
- 9
- 10
