Southern Biscuits & Gravy Recipe
Make Southern Biscuits & Gravy Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Biscuits
Gravy
Method
Biscuits
- 1
Preheat Oven
Preheat your oven to 450°F (230°C).
- 2
Mix Dry Ingredients
In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt. Whisk together until well blended.
- 3
Cut in Butter
Take 1 stick of unsalted butter, cut it into small cubes, and add it to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
- 4
Add Buttermilk
Make a well in the center of the flour mixture and pour in 3 tablespoons of buttermilk. Stir gently until just combined. Do not overmix.
- 5
Shape Biscuits
Turn the dough out onto a lightly floured surface. Gently knead the dough a few times until it comes together. Pat it into a 1-inch thick rectangle. Use a biscuit cutter to cut out biscuits, re-rolling the scraps as necessary.
- 6
Bake
Place the biscuits on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until golden brown.
Gravy
- 7
Prepare Sausage
In a skillet over medium heat, cook your choice of breakfast sausage until browned and fully cooked, breaking it apart as it cooks.
- 8
Make Roux
Once the sausage is cooked, remove it from the skillet but leave the drippings. Add a tablespoon of flour to the drippings and stir to create a roux, cooking for about 1 minute until golden.
- 9
Add Milk
Slowly whisk in milk (about 2 cups, adjust to desired consistency) to the roux, stirring continuously to prevent lumps. Bring to a simmer.
- 10
Season Gravy
Season with salt and pepper to taste. If desired, add the cooked sausage back into the gravy and mix well.
