Biscuits And Gravy Recipe
Three buttermilk biscuits; sliced
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Ingredients
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Biscuits (makes 3 large split biscuits)
Sausage Gravy
Method
Biscuits (makes 3 large split biscuits)
- 1
Preheat and prepare
Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
- 2
Combine dry ingredients
In a large bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt until evenly distributed.
- 3
Cut in butter
Cut 4 tablespoons cold unsalted butter into small cubes. Using a pastry cutter, two knives, or your fingertips, quickly work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 4
Add buttermilk and form dough
Make a well in the center and pour in 1 cup cold buttermilk. Gently fold the mixture with a rubber spatula or wooden spoon until just combined and a shaggy dough forms. Do not overmix to keep biscuits tender.
- 5
Turn out and fold
Turn the dough onto a lightly floured surface (use about 1 tbsp extra flour). Pat the dough into a roughly 1-inch thick rectangle. Fold the dough in half, press to 1-inch thick again, and repeat one more time. This folding creates layers for flakiness.
- 6
Cut biscuits
Pat the dough to about 1 to 1 1/4-inch thickness. Using a 2 1/2 to 3-inch round cutter, cut out three biscuits, pressing straight down without twisting. Re-roll scraps once and cut remaining biscuits to total three large biscuits.
- 7
Bake
Place biscuits on the prepared baking sheet so they just touch for taller sides or spaced apart for more crust on all sides. Bake in the preheated 450°F oven for 12–15 minutes, until risen and golden brown on top.
- 8
Split and keep warm
Remove biscuits from oven and transfer to a wire rack. Allow to cool 2–3 minutes, then slice each biscuit in half horizontally with a serrated knife. Keep warm while you make the gravy (you may place cut biscuits in a low 200°F oven if needed).
Sausage Gravy
- 9
Brown the sausage
In a large skillet over medium heat, add 10 oz crumbled pork breakfast sausage. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 6–8 minutes. If the sausage releases a lot of fat, spoon off and discard excess, leaving roughly 1–2 tablespoons of fat in the skillet for flavor. If the pan is dry, add 1 tablespoon unsalted butter.
- 10
Make the 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 raw flour taste and to coat the sausage.
- 11
Add milk and thicken
Slowly pour in 2 1/2 cups whole milk while stirring to combine and prevent lumps. Increase heat slightly to bring the mixture to a gentle simmer. Continue stirring frequently; the gravy will thicken as it simmers, about 4–6 minutes.
- 12
Season and adjust
Taste and season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, stirring to combine. If the gravy is too thick, whisk in up to 2 tablespoons hot water or additional milk, 1 tablespoon at a time, until desired consistency (gravy should be pourable but thick enough to coat the back of a spoon). If it’s too thin, simmer a few more minutes to reduce.
- 13
Finish and serve
Keep the gravy over very low heat and stir occasionally. To serve, place sliced biscuit bottoms on plates, ladle warm sausage gravy over them, then top with biscuit tops. Serve immediately.
