Biscuits And Sausage Gravy Recipe
Make Biscuits And Sausage Gravy Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Biscuits
Sausage Gravy
Method
Biscuits
- 1
Preheat and prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- 2
Combine dry ingredients
In a large bowl whisk together 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt until evenly distributed.
- 3
Cut in butter
Add 1/2 cup cold unsalted butter cubes to the dry mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until pea-sized lumps remain (a coarse, crumbly texture). Work quickly so butter stays cold.
- 4
Add buttermilk
Pour 1 cup cold buttermilk into the flour-butter mixture. Stir gently with a fork until dough just comes together and is shaggy. Do not overmix.
- 5
Turn out and fold
Turn the dough onto a lightly floured surface. With floured hands, gently fold the dough over itself 4–6 times to build layers. Pat or roll to about 3/4-inch thickness. If dough is sticky, dust with a little flour but avoid adding too much.
- 6
Cut biscuits
Using a 2 1/2-inch round biscuit cutter (or a floured drinking glass), press straight down without twisting to cut biscuits. Gather scraps and gently pat to cut additional biscuits; you should get about 8–10 biscuits.
- 7
Bake
Place biscuits onto prepared sheet close but not touching for taller sides, or spaced for crustier sides. Brush tops with 2 tablespoons cold heavy cream if desired. Bake in preheated oven for 12–15 minutes until golden brown on top. Remove and let cool 5 minutes before splitting.
Sausage Gravy
- 8
Brown the sausage
While biscuits bake, heat a large skillet over medium heat. Add 1 lb breakfast pork sausage, breaking it up with a wooden spoon. Cook until no longer pink and nicely browned in places, about 6–8 minutes. Do not drain unless there is an excessive amount of grease; leave approximately 2–3 tablespoons fat in the pan for flavor.
- 9
Add flour
Reduce heat to medium-low. Sprinkle 1/4 cup all-purpose flour evenly over the cooked sausage and fat. Stir continuously for 1–2 minutes to cook the raw flour taste and form a roux-like mixture; this will absorb fat and thicken the gravy.
- 10
Whisk in milk
Slowly pour in 3 cups whole milk while stirring vigorously or whisking to avoid lumps. Increase heat to medium and bring the mixture to a gentle simmer.
- 11
Simmer and thicken
Simmer the gravy, stirring frequently, until it thickens to a spoon-coating consistency, about 6–10 minutes. If gravy becomes too thick, add additional milk 1/4 cup at a time to reach desired thickness. If too thin, simmer a few more minutes.
- 12
Season
Season the gravy with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning—add 1/4 teaspoon crushed red pepper flakes if you want a touch of heat. Remember sausage may already be salted; adjust accordingly.
- 13
Finish and garnish
Once gravy is silky and well seasoned, remove from heat. Stir in chopped fresh chives or parsley if using. Keep warm over very low heat, stirring occasionally, until biscuits are ready.
