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Ingredients
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For the Biscuits
For the Smoked Sausage White Gravy
Method
For the Biscuits
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Mix Dry Ingredients
In a large bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Whisk together until well mixed.
- 3
Cut in Butter
Add 1 tablespoon of unsalted butter to the dry mixture. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
- 4
Add Milk
Pour in 3 tablespoons of milk and stir until just combined. Do not overmix.
- 5
Shape Biscuits
Turn the dough out onto a floured surface and gently pat it into a 1-inch thick round. Use a biscuit cutter to cut out biscuits, re-rolling the scraps as necessary.
- 6
Bake Biscuits
Place the biscuits on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden brown.
For the Smoked Sausage White Gravy
- 7
Cook the Sausage
In a large skillet over medium heat, add 1 cup of smoked sausage (sliced). Cook until browned and heated through, about 5-7 minutes.
- 8
Make the Roux
Sprinkle 1 tablespoon of all-purpose flour over the cooked sausage and stir to combine, cooking for another minute.
- 9
Add Milk
Gradually whisk in 2 cups of milk, ensuring there are no lumps. Continue stirring until the gravy thickens, about 5-10 minutes.
- 10
Season the Gravy
Add 1 teaspoon of black pepper and salt to taste. Stir to combine and let simmer for a few more minutes.