Biscuits & Sausage Gravy* Recipe
buttermilk biscuits. rich country gravy
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Ingredients
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Buttermilk Biscuits
Sausage Gravy (rich country gravy)
Method
Buttermilk Biscuits
- 1
Preheat and prepare
Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly flour it. Keep cold ingredients cold until just before mixing.
- 2
Combine dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1 tsp salt until evenly distributed.
- 3
Cut in fats
Grate the 2/3 cup cold unsalted butter (or cut into small cubes) and add to the dry ingredients along with 1/4 cup cold vegetable shortening if using. Using a pastry cutter or two forks (or your fingertips quickly), cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining (about 6–8 rotations with a pastry cutter). Work quickly to keep fat cold.
- 4
Add buttermilk
Make a well in the center and pour in 1 1/4 cups cold buttermilk. Gently fold with a rubber spatula or wooden spoon until the dough just comes together and is shaggy. If dough seems too dry, add up to 2 tbsp more buttermilk; if too wet, sprinkle a tablespoon of flour.
- 5
Turn out and fold
Turn the dough out onto a lightly floured surface. Gently pat into a rectangle about 1-inch thick. Fold the dough over onto itself 2–3 times (this creates layers). Pat again to 1-inch thickness; avoid overworking to keep biscuits tender.
- 6
Cut biscuits
Using a 2.5–3 inch round biscuit cutter or a sharp knife, cut biscuits straight down without twisting to preserve layers. Press scraps together gently and cut additional biscuits (you should get about 8–10). Place biscuits on the prepared baking sheet so sides touch for taller biscuits or spaced apart for crisper edges.
- 7
Sausage Gravy (rich country gravy)
- 8
Brown the sausage
In a large skillet over medium heat, add 1 lb bulk country-style breakfast sausage. Cook, breaking up with a spoon, until well browned and cooked through, about 8–10 minutes. If the sausage is very lean, add 2 tbsp unsalted butter to the pan before or during cooking to provide fat for the roux.
- 9
Make the roux
If the pan has less than about 2 tbsp of fat after browning, add 2 tbsp unsalted butter and melt over medium heat. Sprinkle in 1/4 cup all-purpose flour and stir to combine with the fat and sausage bits. Cook the flour, stirring constantly, for about 1–2 minutes until it turns a pale golden color and loses its raw taste (do not let it brown too dark).
- 10
Add milk and cream
Gradually whisk in 3 cups whole milk, making sure to scrape browned bits from the bottom of the pan. Add 1/2 cup heavy cream if using for extra richness. Continue whisking until smooth.
- 11
Simmer and season
Bring the gravy to a gentle simmer over medium-low heat. Simmer, stirring frequently, until it thickens to a creamy gravy that coats the back of a spoon, about 6–10 minutes. Season with 1 tsp kosher salt and 1 1/2 tsp freshly ground black pepper. Taste and adjust seasoning; add more salt or pepper to taste.
- 12
Adjust consistency
If the gravy becomes too thick as it rests, thin with a splash of hot water or additional milk, 1 tbsp at a time, until you reach the desired consistency. If too thin, continue to simmer gently until it reduces and thickens.
- 13
Finish
Keep gravy warm on the lowest heat setting, stirring occasionally, until biscuits are ready. Spoon generous amounts of sausage gravy over warm buttermilk biscuits to serve.