Buttermilk Biscuits N ' Gravy Recipe
Two biscuits smothered in our Chef's prepared gravy topped with chives
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Ingredients
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Biscuits
Gravy
Method
Biscuits
Preheat Oven
Preheat your oven to 425°F (220°C).
Mix Dry Ingredients
In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 0.5 teaspoon of baking soda, and 0.5 teaspoon of salt.
Cut in Butter
Add 0.5 cups of cold, unsalted butter, cut into small pieces, to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Add Buttermilk
Gradually add 0.75 cups of buttermilk to the mixture, stirring until just combined. Do not overmix.
Shape Biscuits
Turn the dough onto a floured surface and gently knead it 3-4 times. Pat it into a 1-inch thick rectangle. Cut out biscuits using a round cutter.
Bake
Place the biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes or until golden brown.
Gravy
Cook Sausage
In a large skillet over medium heat, cook 1 pound of ground breakfast sausage until browned and fully cooked, breaking it up into small pieces as it cooks.
Make Roux
Once the sausage is cooked, sprinkle 0.5 cups of all-purpose flour over the sausage. Stir and cook for about 1 minute.
Add Milk
Slowly whisk in 2 cups of milk, stirring constantly to avoid lumps. Bring to a simmer and let it thicken for about 5 minutes.
Season Gravy
Season the gravy with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper. Stir until combined.
Serve
Remove from heat and keep warm until biscuits are ready. Serve the gravy over the baked biscuits and garnish with chopped chives.