Biscuits & Gravy Pack Recipe
10 buttermilk biscuits served with sausage gravy, mushroom gravy, or both.
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Ingredients
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Biscuits
Sausage Gravy
Mushroom Gravy
Method
Biscuits
- 1
Preheat Oven
Preheat your oven to 450°F (232°C).
- 2
Mix Dry Ingredients
In a large bowl, combine 4 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt.
- 3
Cut in Butter
Cut in 1 cup of cold unsalted butter until the mixture resembles coarse crumbs.
- 4
Add Buttermilk
Make a well in the center and pour in 1.5 cups of buttermilk. Stir until just combined.
- 5
Shape Biscuits
Turn the dough onto a floured surface and knead gently 5-6 times. Pat or roll to about 1-inch thickness and cut out biscuits using a round cutter.
- 6
Bake
Place biscuits on a baking sheet and bake for 12-15 minutes or until golden brown.
Sausage Gravy
- 7
Cook Sausage
In a large skillet over medium heat, cook 1 pound of ground breakfast sausage until browned and cooked through.
- 8
Make Roux
Sprinkle 0.5 cups of all-purpose flour over the cooked sausage and stir to combine, cooking for about 1 minute.
- 9
Add Milk
Gradually whisk in 2 cups of milk, stirring constantly to avoid lumps. Cook until the gravy thickens.
- 10
Season
Add 1 teaspoon of black pepper and salt to taste. Stir well and remove from heat.
Mushroom Gravy
- 11
- 12
Make Roux
Sprinkle 0.5 cups of all-purpose flour over the mushrooms and stir to combine, cooking for about 1 minute.
- 13
Add Broth
Gradually whisk in 2 cups of vegetable broth, stirring constantly. Cook until the gravy thickens.
- 14
Season
Add 1 teaspoon of dried thyme, 1 teaspoon of black pepper, and salt to taste. Stir well and remove from heat.
