Biscuits + Gravy Recipe
Biscuits + Gravy Hot buttermilk biscuits with sausage gravy and hashbrowns
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Ingredients
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Buttermilk Biscuits
Sausage Gravy
Hashbrowns
To Serve
Method
Buttermilk Biscuits
- 1
Preheat and prepare
Preheat oven to 450°F (230°C). Line a baking sheet with parchment or lightly flour it.
- 2
Mix dry ingredients
In a large bowl whisk together 2 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda and 1 tsp salt until evenly combined.
- 3
Cut in fats
Add 1/2 cup very cold cubed butter and 1/4 cup cold shortening (if using) to the flour. Use a pastry cutter, two knives, or your fingertips to work the fats into the flour until the 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 cup cold buttermilk. Stir gently with a wooden spoon or spatula until the dough just comes together. Do not overmix; it should be shaggy and slightly sticky.
- 5
Turn out and fold
Turn the dough onto a lightly floured surface. Fold it over itself 3–4 times to create layers, gently pressing it together—do not knead. Pat or roll the dough to about 1-inch thickness.
- 6
Cut biscuits
Use a 2.5–3 inch biscuit cutter (or the rim of a glass) dipped in flour to cut rounds. Press straight down—do not twist—to keep the layers. Gather scraps, pat once, and cut remaining biscuits for a total of about 8–10 biscuits.
- 7
Bake
Place biscuits on the prepared sheet so sides touch for taller biscuits, or spaced for crispier sides. Brush tops with 2 tablespoons heavy cream or milk. Bake at 450°F (230°C) for 12–15 minutes, until golden brown on top. Remove and cool briefly on a rack while you prepare gravy and hashbrowns.
Sausage Gravy
- 8
Brown the sausage
In a large skillet over medium heat, add 1 lb bulk pork sausage. Break it up with a spatula and cook until no longer pink and well browned, about 8–10 minutes. Spoon off and reserve about 2–3 tablespoons of rendered fat, leaving the browned bits in the pan (or add 2 tablespoons butter if there is insufficient fat).
- 9
Make roux
Reduce heat to medium-low. Sprinkle 1/4 cup all-purpose flour evenly over the fat and cooked sausage. Stir constantly for 1–2 minutes to cook the flour and remove raw taste, forming a slightly bubbly paste.
- 10
Add milk and simmer
Gradually whisk in 2 cups whole milk, making sure to break up any lumps. Increase heat slightly and bring to a gentle simmer, stirring frequently. Cook until the gravy thickens to your desired consistency, about 4–6 minutes. If it becomes too thick, whisk in up to 1/4 cup chicken stock or additional milk to thin.
- 11
Season
Season with 1 tsp salt, 1 tsp freshly ground black pepper and 1/4 tsp crushed red pepper flakes (optional). Taste and adjust seasoning. Keep warm on the lowest heat, stirring occasionally, while the biscuits finish baking and you cook hashbrowns.
Hashbrowns
- 12
Prepare potatoes
Place 2 cups grated russet potato in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. Removing moisture helps achieve crispiness. Transfer potatoes to a bowl and mix in 1/4 cup finely chopped onion, 1/2 tsp salt and 1/4 tsp black pepper.
- 13
Cook hashbrowns
Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons butter and 1 tablespoon vegetable oil. When the butter is foaming, spread the grated potato mixture into an even layer. Press gently with a spatula. Cook undisturbed for 4–6 minutes until the bottom is golden and crisp. Flip in sections (or flip the whole cake if possible), add a bit more butter if needed, and cook another 4–6 minutes until crispy and cooked through. Break into portions and keep warm.
To Serve
- 14
Assemble
Split biscuits in half horizontally. Place biscuit bottoms on plates, spoon a generous ladle of hot sausage gravy over them, top with biscuit tops or serve open-faced. Add a portion of crispy hashbrowns to each plate.
- 15