Classic Biscuits with our home made Sausage gravy

Biscuits and Sausage Gravy

ITALIAN BEEF

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Preheat and prepare

In a large bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt until evenly combined.

Mix dry ingredients

Add 3/4 cup cold unsalted butter cubes to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the dry ingredients until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Cut in butter

In a separate bowl, stir together 1 cup cold whole milk and 1/2 cup cold buttermilk. Pour the liquids into the flour-butter mixture and fold gently with a spatula until the dough just comes together. Do not overmix; some dry streaks and lumps are okay.

Add liquids

Turn the dough onto a lightly floured surface. Gently pat the dough into a 1-inch thick rectangle. Fold the dough onto itself 2 times (this creates layers), then gently pat it back to about 1-inch thickness. Avoid heavy handling to keep biscuits flaky.

Turn out and fold

Using a 2.5-inch round biscuit cutter (or a floured glass), press straight down without twisting to cut biscuits. Gather scraps, gently pat out once, and cut remaining biscuits. You should get about 8–10 biscuits depending on cutter size.

Cut biscuits

Place biscuits on prepared baking sheet so sides touch slightly (for taller biscuits) or spaced apart for crisper sides. Brush tops with 2 tablespoons melted butter. Bake in preheated oven for 12–15 minutes, until golden brown on top and cooked through.

Bake

Remove biscuits from oven and brush with any remaining melted butter. Transfer to a rack and keep warm while you prepare the gravy.

Finish

Place a large skillet over medium-high heat. Add 1 pound ground pork sausage and 1 tablespoon unsalted butter. Break the sausage into bite-size pieces with a spatula and cook until well browned and no pink remains, about 6–8 minutes. Spoon off and reserve about 1–2 tablespoons of the rendered fat; discard excess fat if there is more than that.

Brown the sausage

Reduce heat to medium. If skillet is very dry, add the reserved 1–2 tablespoons fat or 1 tablespoon butter. Sprinkle 3 tablespoons all-purpose flour over the cooked sausage and fat. Stir constantly for 1–2 minutes to cook the flour and remove raw taste; the mixture should turn a light golden blond.

Make the roux

Slowly whisk in 2 cups whole milk, adding it in a steady stream to prevent lumps. Bring mixture to a gentle simmer while stirring frequently. The gravy will begin to thicken after 3–5 minutes. If gravy becomes too thick, add additional milk 2 tablespoons at a time until desired consistency is reached.

Add milk and thicken

Stir in 1/4 cup heavy cream (optional) for a silkier texture. Season with 3/4 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes (optional). Taste and adjust salt and pepper as needed. Simmer gently for 2 more minutes to blend flavors.

Finish seasoning

Keep gravy on the lowest heat setting, stirring occasionally, while biscuits finish or until ready to serve. If the gravy develops a skin, stir in a splash of milk to loosen.

Hold warm

Split warm biscuits in half and spoon a generous amount of sausage gravy over each half. Garnish with chopped fresh parsley if desired and extra black pepper to taste.

Serve

all-purpose flour

baking powder

baking soda

salt

unsalted butter, cold, cut into 1/2" cubes

cold whole milk

buttermilk (cold)

unsalted butter, melted (for brushing)

ground pork sausage (breakfast-style, pattie sausage or loose)

unsalted butter

whole milk

heavy cream (optional, for richer gravy)

freshly ground black pepper

crushed red pepper flakes (optional)

fresh parsley, chopped (optional, for garnish)

Pat the chuck roast dry with paper towels. Trim excess fat if desired. Rub 1.5 tsp salt and 1 tsp black pepper evenly over the roast.

Trim and season

Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Sear the roast 3–4 minutes per side until browned all over. Transfer the roast to a plate.

Sear the roast (optional but recommended)

Reduce heat to medium. Add the sliced onion to the pot and cook 4–5 minutes until softened and starting to brown, stirring. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in 2 tablespoons Worcestershire sauce, 2 tablespoons dry Italian seasoning, 1 teaspoon crushed red pepper flakes, and 1 tablespoon beef base (if using). Pour in 4 cups beef broth and 1 cup red wine (or replace wine with an extra cup of broth). Scrape the bottom of the pan to release browned bits.

Build the braising liquid

Return the seared roast to the pot, nestling it into the liquid and onions. Bring to a gentle simmer, then cover with a tight-fitting lid. braise on the stovetop over very low heat for 3 to 3 1/2 hours, or transfer to a 325°F (160°C) oven and braise for the same time, until the beef is fork-tender and easily shreds.

Braise

Carefully transfer the roast to a cutting board or large bowl. Use two forks or meat claws to shred the beef into bite-sized pieces, discarding any large chunks of fat. Keep the braising liquid and onions in the pot.

Shred the beef

Skim or spoon off excess fat from the surface of the braising liquid if desired. Stir in 1 tablespoon butter for gloss and richness. Taste the jus and adjust seasoning with additional salt (up to 1/2 tsp more) and pepper as needed. If you want a deeper beef flavor, whisk in 1 tablespoon concentrated beef base dissolved in a little hot jus. For a slightly thicker jus, make a slurry by mixing 1 teaspoon cornstarch with 1 tablespoon cold water, then whisk into simmering jus and cook 1–2 minutes until slightly thickened.

Adjust and finish the jus

Return the shredded beef to the pot with the jus and onions. Stir to coat the meat and warm through over low heat for 5–10 minutes so the beef absorbs the flavors.

Combine beef and jus

Preheat broiler or oven to 375°F (190°C) if toasting rolls. Split hoagie rolls and place on a baking sheet. Optionally brush roll interiors lightly with melted butter. Toast rolls under the broiler 1–2 minutes or in the oven 5–7 minutes until lightly crisped.

Prepare rolls and assemble

Pile generous portions of shredded Italian beef onto each roll, spooning extra hot jus over the meat (dipping cups of jus for serving is traditional). Add giardiniera or pickled peppers to taste. If using provolone, place slices over the hot beef and briefly place under the broiler to melt, or simply add on top to soften from the hot meat.

Assemble sandwiches

Serve immediately with small bowls of au jus for dipping and extra pickled peppers on the side.

Biscuits And Sausage Gravy

Italian Beef