Biscuits And Gravy Recipe
house made angel biscuits, bacon gravy, 2 eggs
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Ingredients
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Angel Biscuits
Bacon Gravy
Eggs & Finishing
Method
Angel Biscuits
- 1
Preheat & prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease it. Keep cold butter and buttermilk refrigerated until ready to use.
- 2
Mix dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour, 2 tsp baking powder, 1 tsp granulated sugar, and 1 tsp fine sea salt until evenly combined.
- 3
Cut in butter
Add 6 tbs cold cubed unsalted butter to the dry mix. Using a pastry cutter or two forks (or pulse in a food processor), cut the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 4
Add buttermilk
Make a well in the center and pour in 1 1/4 cups cold buttermilk. Stir gently with a wooden spoon or spatula until dough just comes together; do not overmix. If dough is too dry, add up to 2 tbs additional buttermilk.
- 5
Fold and shape
Turn the dough out onto a lightly floured surface. Fold the dough over itself 3 to 4 times to create layers, pressing gently — do not overwork. Pat dough to about 3/4-inch thickness.
- 6
Cut biscuits
Using a 2 1/2 to 3-inch round cutter (or a sharp knife for square biscuits), cut biscuits straight down without twisting to preserve rise. Gently press scraps together and cut additional biscuits; aim for 8 biscuits.
- 7
Egg wash & bake
Whisk 1 large egg with a splash of water and brush tops of biscuits. If desired, sprinkle flaky sea salt on top. Place biscuits on prepared baking sheet so sides just touch for taller biscuits. Bake in preheated oven 12–15 minutes, until golden brown. Remove and keep warm.
Bacon Gravy
- 8
Cook bacon
While biscuits bake (or in a skillet before), cut 8 slices thick-cut bacon crosswise into 1-inch pieces. In a large heavy skillet over medium heat, cook bacon until crisp, stirring occasionally, about 8–10 minutes. Remove bacon pieces with a slotted spoon to a paper towel-lined plate, leaving all rendered fat in the skillet.
- 9
Make roux
Reduce heat to medium-low. If the skillet has an excessive amount of fat, drain off and reserve all but about 4 tbs of bacon fat (keep bits of bacon fond in the pan). Sprinkle 4 tbs all-purpose flour evenly over the fat. Stir with a wooden spoon or whisk to form a paste and cook 1.5–2 minutes to remove raw flour taste, stirring constantly and not allowing it to darken too much.
- 10
Add milk & cream
Slowly pour in 3 cups whole milk while whisking constantly to avoid lumps. Add 1/2 cup heavy cream. Increase heat to medium and continue whisking until the gravy starts to thicken and simmer, 4–6 minutes. Scrape any browned bits from the pan into the sauce for flavor.
- 11
Finish & season
Stir the reserved crisp bacon pieces into the gravy (reserve a small pinch for garnish if desired). Season with 2 tsp freshly ground black pepper and salt to taste (start with 1/2 tsp kosher salt and adjust). If gravy is too thick, add up to 1/4 cup milk to reach desired consistency. Keep warm over very low heat, stirring occasionally.
Eggs & Assembly
- 12
Cook eggs
Heat a small nonstick skillet over medium-low and add 1 tbs unsalted butter. Crack 2 large eggs into the pan and cook to preference: sunny-side up (cover for 2–3 minutes until whites set), or basted/over-easy (cook 2 minutes then flip gently and cook another 30–45 seconds). Season lightly with salt and pepper.
- 13
Assemble plate
Split warm angel biscuits in half. Spoon a generous ladle (about 1/3 to 1/2 cup) of bacon gravy over each bottom half, place the cooked egg on top, then cover with the biscuit top or leave open-faced. Spoon additional gravy and bacon pieces over the top. Garnish with chopped chives or parsley and the reserved bacon bits.
- 14
Serve
Serve immediately while biscuits and gravy are hot.