Biscuits & Country Gravy Recipe
Make Biscuits & Country 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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Biscuits
Country Gravy (Sausage Gravy)
Method
Biscuits
- 1
Preheat and prepare
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
- 2
Combine dry ingredients
In a large bowl, whisk together 2 1/2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt until evenly distributed.
- 3
Cut in butter
Add the 6 tbsp cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (this creates flaky layers). Work quickly to keep the butter cold.
- 4
Add buttermilk and form dough
Pour 1 cup cold buttermilk into the flour-butter mixture. Stir gently with a wooden spoon or spatula until a shaggy, slightly sticky dough forms. Do not overmix; stop when the flour is just incorporated.
- 5
Fold and pat
Turn the dough out onto a lightly floured surface. Gently fold the dough over itself 3-4 times (this develops layers). Pat the dough into a rectangle about 1-inch thick. If you prefer taller biscuits, pat to 1 1/4 inches.
- 6
Cut biscuits
Using a 2 1/2-inch round biscuit cutter or a floured glass, press straight down without twisting to cut biscuits. Gather scraps, gently re-pat once, and cut additional biscuits (aim for 8-10). Place biscuits close together on the prepared baking sheet for taller sides, or spaced apart for more crust.
- 7
Brush and bake
Brush the tops with 2 tbsp heavy cream or extra buttermilk if desired for a golden top. Bake in the preheated 450°F oven for 12-15 minutes, rotating the pan once halfway, until the tops are golden brown and a toothpick inserted into the center comes out clean.
- 8
Cool briefly
Remove the biscuits from the oven and let rest on the baking sheet for 5 minutes, then transfer to a wire rack for a few minutes before splitting open to serve. Keep warm while you make the gravy.
Country Gravy (Sausage Gravy)
- 9
Brown the sausage
Place a large skillet over medium heat. Add 1 lb bulk country-style pork sausage. Break it up with a spatula and cook until browned and no longer pink, about 6-8 minutes. Stir occasionally to brown evenly.
- 10
Create the roux with sausage fat
Leave the rendered fat in the skillet; if there’s excessive fat, drain off all but about 3 tablespoons. Sprinkle 3 tbsp all-purpose flour evenly over the browned sausage and fat. Cook, stirring constantly, for 1.5–2 minutes to remove the raw flour taste and create a blond roux.
- 11
Add milk and thicken
Gradually pour in 2 cups whole milk while stirring or whisking to prevent lumps. Bring the mixture to a gentle simmer over medium-low heat. Continue to cook, stirring frequently, until the gravy thickens to a creamy consistency, about 5–8 minutes. If it becomes too thick, add a splash more milk to adjust.
- 12
Season
Stir in 3/4 tsp salt, 1 tsp freshly ground black pepper, and 1/4 tsp optional hot sauce or a pinch of cayenne if you like a touch of heat. Taste and adjust seasoning; add more salt or pepper as needed. If the gravy is too thin after seasoning, simmer a minute longer; if too thick, thin with up to 1/2 cup additional milk.
- 13
Finish and hold warm
Keep the gravy on the lowest warm setting, stirring occasionally, until biscuits are ready. If the gravy skins over while standing, whisk in a tablespoon of milk to smooth it.