Biscuits And Gravy Recipe
Pork Sausage Gravy, Two Split Buttermilk Biscuit
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Ingredients
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Buttermilk Biscuits (two large split biscuits)
Pork Sausage Gravy
Method
Buttermilk Biscuits (two large split biscuits)
- 1
Preheat and prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly flour it.
- 2
Combine dry ingredients
In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly distributed.
- 3
Cut in butter
Add 6 tablespoons very cold cubed unsalted butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-size pieces of butter still visible (about the size of small peas). Work quickly to keep butter cold.
- 4
Add buttermilk and form dough
Make a well in the center and pour in 3/4 cup cold buttermilk. Stir gently with a wooden spoon or spatula until dough just comes together and is shaggy and slightly sticky. Do not overmix.
- 5
Fold and shape
Turn the dough out onto a lightly floured surface. With floured hands, gently fold the dough over itself 3 or 4 times to create layers. Pat or roll the dough to about 1 inch thick. Use a 3-inch biscuit cutter to cut two large biscuits, pressing straight down without twisting. Re-shape scraps and cut again if needed.
- 6
Bake
Place biscuits on the prepared baking sheet about 1 inch apart for slightly crisp sides. Brush tops with 1 tablespoon melted butter if desired. Bake in the preheated oven for 12–15 minutes, until golden brown and puffed. Remove from oven and split warm with a fork or knife.
Pork Sausage Gravy
- 7
Cook sausage
While biscuits bake, heat a 10-12 inch skillet over medium heat. Add 12 ounces bulk pork breakfast sausage and break it up with a spatula. Cook, stirring occasionally, until browned and cooked through and bits are crisp in places, about 6–8 minutes. There should be rendered fat in the pan; if there is excessive fat (more than about 2–3 tablespoons), spoon off and discard excess, leaving about 2 tablespoons in the pan.
- 8
Make roux
Reduce heat to medium-low. Sprinkle 3 tablespoons all-purpose flour evenly over the sausage and fat. Stir constantly for 1–2 minutes to cook the flour and eliminate any raw taste; the mixture should become pasty and lightly browned.
- 9
Add milk
Gradually whisk in 2 cups whole milk in three additions, allowing the mixture to smooth and thicken between additions. Increase heat to medium and bring to a gentle simmer, whisking occasionaly, until the gravy thickens to a creamy consistency, about 4–6 minutes.
- 10
Season and adjust
Stir in 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes. Taste and adjust seasoning. If gravy is too thick, stir in up to 2 tablespoons hot water (or additional milk) a tablespoon at a time until you reach a pourable yet coating consistency.
- 11
Keep warm
Keep gravy over very low heat, stirring occasionally, until biscuits are ready. If reheating, add a splash of milk and whisk to return to a smooth consistency.
- 12
Assemble
Split the two warm biscuits. Place the bottom halves on plates, spoon a generous portion of sausage gravy over each, top with the biscuit tops, and serve immediately.