One Biscuits & Gravy Recipe
Make One Biscuits & Gravy Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Biscuits
Sausage Gravy
Method
Biscuits
- 1
Preheat
Preheat oven to 425°F (220°C). Position a rack in the center. Line a baking sheet with parchment paper or lightly grease it.
- 2
Combine dry ingredients
In a medium bowl, whisk together 1.5 cups all-purpose flour, 1.25 tsp baking powder, 0.5 tsp sugar, and 0.5 tsp kosher salt until evenly distributed.
- 3
Cut in butter
Grate or cut 3 tbsp cold unsalted butter into small pieces and work it into the flour with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- 4
Add buttermilk
Make a well in the center and pour in 1/2 cup cold buttermilk. Stir gently with a fork until the dough just comes together. Do not overwork; a slightly shaggy, sticky dough is fine.
- 5
Shape and cut
Turn the dough onto a lightly floured surface, fold it over 2–3 times to create layers, and pat to about 3/4-inch thickness. Use a 2.5–3 inch round biscuit cutter (or the rim of a glass) dipped in flour to cut one biscuit. Re-shape scraps once and cut again if needed.
- 6
Brush and bake
Place the biscuit on the prepared baking sheet. If desired, brush the top lightly with 1 tsp milk for a browner top. Bake in the preheated oven for 12–15 minutes, or until golden brown on top and cooked through. Remove and set on a rack while preparing gravy.
Sausage Gravy
- 7
Brown sausage
Heat a medium skillet over medium heat. Add 3 oz bulk pork sausage and 1/2 tbsp butter to the pan. Break the sausage into small pieces with a spatula and cook until browned and cooked through, about 5–6 minutes. If the sausage releases a lot of fat, drain off excess, leaving about 1 tbsp fat in the pan for flavor (or leave it all for richer gravy).
- 8
Make roux
Reduce heat to medium-low. Sprinkle 1 tbsp all-purpose flour evenly over the cooked sausage and fat. Stir constantly for 1–2 minutes to cook the raw flour taste; the mixture will become pasty.
- 9
Add milk and simmer
Slowly pour in 1 cup whole milk while stirring or whisking to avoid lumps. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently, until the gravy thickens to a creamy consistency, about 3–5 minutes. If the gravy becomes too thick, whisk in up to 2 tbsp chicken or vegetable stock (or additional milk) to reach desired consistency.
- 10
Season
Season the gravy with 1/4 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Add a pinch of crushed red pepper flakes to taste if you like a bit of heat.
- 11
Finish
Simmer for another 1 minute to meld flavors, then remove from heat.
- 12
Assemble
Split the warm biscuit in half horizontally and place on a plate. Spoon the hot sausage gravy generously over both halves so the biscuit soaks up some gravy. Serve immediately.