Biscuits + Gravy Recipe
Buttermilk biscuit smothered in house-made sausage or vegetarian mushroom gravy
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Ingredients
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Biscuits
Sausage Gravy
Method
Biscuits
- 1
Preheat Oven
Preheat your oven to 425°F (220°C).
- 2
Mix Dry Ingredients
In a large bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk together until evenly mixed.
- 3
Cut in Butter
Add the unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- 4
Add Buttermilk
Pour in the buttermilk and stir until just combined. Do not overmix, some lumps are fine.
- 5
Shape Biscuits
Turn the dough onto a floured surface and gently knead it a few times until it comes together. Pat it into a 1-inch thick rectangle. Use a biscuit cutter to cut out biscuits.
- 6
Bake Biscuits
Place the biscuits on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until golden brown.
Sausage Gravy
- 7
Cook Sausage
In a large skillet over medium heat, add the ground sausage. Cook until browned and cooked through, breaking it apart with a spatula as it cooks.
- 8
Make Roux
Once the sausage is fully cooked, sprinkle the flour over the sausage. Stir to combine and cook for about 1 minute.
- 9
Add Milk
Gradually pour in the milk, stirring constantly. Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes.
- 10
Season the Gravy
Add salt, black pepper, garlic powder, onion powder, and red pepper flakes. Stir to combine and adjust seasoning to taste.
- 11
Serve
To serve, split the warm biscuits in half and generously ladle the sausage gravy over the top. Enjoy!
