Biscuits_and_gravy Recipe

Preheat and prepare

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it. Place cold butter in the freezer while you measure other ingredients so it stays very cold.

Combine dry ingredients

In a large bowl whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine salt until evenly distributed.

Cut in the butter

Add the 3/4 cup cold, cubed butter to the dry mixture. Using a pastry cutter, two knives, or fingertips, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized pieces of butter remaining. If using cheddar, stir in 1/2 cup grated cheese now.

Add buttermilk

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork until dough just comes together — do not overmix. If dough is too dry, add up to 1/4 cup whole milk, 1 tablespoon at a time, until it holds together but is still slightly shaggy and sticky.

Fold and shape

Turn dough onto a lightly floured surface. Fold it over itself 3-4 times to create layers (press gently, do not knead). Pat dough to about 3/4-inch (2 cm) thickness. For taller biscuits, handle dough minimally and fold fewer times.

Cut biscuits

Using a 2 1/2-inch round cutter dipped in flour, press straight down without twisting to cut rounds. Re-shape scraps once and cut additional biscuits. You should yield about 8-10 biscuits depending on cutter size.

Bake

Place biscuits on prepared sheet close together (edges touching) for taller sides, or spaced apart for crispier edges. Brush tops lightly with a little extra milk if desired. Bake in the preheated 450°F (230°C) oven for 12-15 minutes, until golden brown on top. Remove and cool 5 minutes before splitting for serving.

Brown the sausage

While biscuits bake, heat a large skillet over medium heat. Add 1 tablespoon unsalted butter, then add 1 pound bulk pork breakfast sausage. Break sausage into small pieces with a spatula and cook, stirring occasionally, until browned and no pink remains, about 6-8 minutes. Leave rendered fat in the pan — drain only if there is an excessive amount (leave about 2-3 tablespoons fat).

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 out the raw flour taste and coat the meat; the mixture should bubble and become paste-like but not burn.

Add milk and simmer

Gradually whisk in 3 cups whole milk, pouring a little at a time and smoothing lumps. If you want richer gravy, whisk in 1/2 cup heavy cream with the milk. Increase heat to medium and bring gravy to a gentle simmer, stirring frequently. As it heats the sauce will thicken; simmer 4-6 minutes until it reaches your desired thickness. If it becomes too thick, thin with additional milk 1/4 cup at a time.

Season

Season the gravy with 1 teaspoon fine salt and 1 tablespoon freshly ground black pepper (or to taste). Stir in 1 teaspoon hot sauce if using. Taste and adjust seasoning — sausage can be salty, so add more salt only if needed.

Finish and keep warm

Lower heat to very low to keep gravy warm while biscuits finish. If gravy firms as it sits, stir in a splash of milk and rewarm gently. Garnish with 2 tablespoons chopped fresh parsley if desired right before serving.

Split warm biscuits in half. Spoon a generous portion of sausage gravy over each half or over stacks of biscuits. Serve immediately.