Biscuits & Gravy Recipe
Half - 3 buttermilk biscuits smothered in sausage gravy. Served with hashbrowns and toast or english muffin.
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Ingredients
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Biscuits
Sausage Gravy
Hashbrowns
Toast or English Muffin
Method
Biscuits
- 1
Preheat the Oven
Preheat your oven to 450°F (230°C).
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
- 3
Cut in Butter
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 4
Add Buttermilk
Pour in the buttermilk and stir until just combined. Do not overmix.
- 5
Shape Biscuits
Turn the dough out onto a floured surface and gently knead a few times. Pat into a 1-inch thick circle and cut out biscuits using a biscuit cutter.
- 6
Bake Biscuits
Place the biscuits on a baking sheet and bake for 12-15 minutes or until golden brown.
Sausage Gravy
- 7
Cook Sausage
In a large skillet over medium heat, cook the breakfast sausage until browned and crumbled.
- 8
Make Roux
Sprinkle the flour over the cooked sausage and stir to combine. Cook for about 1-2 minutes to remove raw flour taste.
- 9
Add Milk
Slowly whisk in the milk, stirring continuously until the mixture thickens, about 5 minutes.
- 10
Season Gravy
Stir in the salt, black pepper, and red pepper flakes. Adjust seasoning to taste.
Hashbrowns
- 11
Prepare Potatoes
Peel and grate the potatoes. Rinse under cold water to remove excess starch.
- 12
Squeeze Excess Water
Use a clean kitchen towel to squeeze out as much moisture as possible from the grated potatoes.
- 13
- 14
Season Hashbrowns
Season with salt and black pepper to taste.
Toast or English Muffin
- 15
Toast Bread or Muffins
Toast the slices of bread or English muffin halves until golden brown.
- 16
Spread Butter
Spread butter on the toasted bread or muffins.