Biscuits And Sausage Gravy Recipe
Classic Biscuits with our home made Sausage gravy
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Ingredients
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Biscuits
Sausage Gravy
Method
Biscuits
- 1
Preheat and prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease 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 salt until evenly combined.
- 3
Cut in butter
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.
- 4
Add liquids
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.
- 5
Turn out and fold
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.
- 6
Cut biscuits
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.
- 7
Bake
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.
- 8
Sausage Gravy
- 9
Brown the sausage
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.
- 10
Make the roux
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.
- 11
Add milk and thicken
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.
- 12
Finish seasoning
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.
- 13
Hold warm
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.
- 14
Serve
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.