Biscuit And Gravy Box With Buttermilk Biscuit Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly flour it. Chill a pastry cutter or box grater and a mixing bowl if your kitchen is warm.

Combine dry ingredients

In a large bowl whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon granulated sugar until evenly distributed.

Cut in butter

Grate or cut 10 tablespoons very cold unsalted butter into the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry mixture until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining (about 6-8 pulses/2-3 minutes).

Add buttermilk and form dough

Pour 1 1/4 cups cold buttermilk into the flour-butter mixture. Gently stir with a fork until the dough just comes together and is slightly shaggy and sticky. Do not overmix.

Fold and pat

Turn the dough out onto a lightly floured surface. With floured hands, fold the dough over itself 3-4 times to build layers (do not knead extensively). Pat to about 3/4 to 1 inch thickness.

Cut biscuits

Using a 2 1/2 to 3-inch round biscuit cutter (or a floured glass), press straight down without twisting to cut biscuits. Gently press scraps together and cut additional biscuits—try not to overwork the dough to keep biscuits flaky. You should yield about 8-10 biscuits depending on cutter size.

Bake

Place biscuits close together on the prepared sheet (for taller, softer sides) or spaced apart for crisper edges. Brush tops lightly with 1 tablespoon melted butter if desired. Bake in the preheated oven for 12-15 minutes, until golden brown on top and just cooked through. Rotate the pan halfway if your oven bakes unevenly.

Cool briefly

Remove from oven and let biscuits rest 5 minutes on the sheet before splitting and serving warm.

Brown the sausage

While biscuits bake, heat a large skillet or sauté pan over medium-high heat. Add 1 lb bulk pork breakfast sausage and break into small pieces with a spatula. Cook, stirring occasionally, until the sausage is well browned and most of the fat has rendered, about 7-9 minutes.

Make the roux

Reduce heat to medium. Sprinkle 1/2 cup all-purpose flour evenly over the cooked sausage and fat. Stir to coat the meat and fat and cook the flour for 1-2 minutes to remove the raw flour taste; this will become a thick paste (roux).

Add milk and thin

Gradually pour in 2 1/2 cups whole milk while stirring or whisking to prevent lumps. Stir constantly until the mixture comes to a simmer and begins to thicken, 3-5 minutes. If the gravy becomes too thick, whisk in up to 1/4 cup chicken stock or additional milk, 1 tablespoon at a time, until you reach a smooth, pourable consistency.

Season

Season the gravy with 1 teaspoon salt (start with 3/4 tsp and adjust), 2 teaspoons freshly ground black pepper (or to taste), and 1/4 teaspoon red pepper flakes if using. Simmer gently for 3-5 minutes, stirring frequently, until the gravy coats the back of a spoon and the flavors meld. Taste and adjust salt and pepper.

Keep warm

Keep gravy over very low heat, stirring occasionally, while the biscuits finish. If the gravy tightens up, whisk in a splash of milk to loosen before serving.

Split and plate

Split each warm biscuit horizontally with a fork or knife. Place biscuit bottoms on plates.

Ladle gravy

Generously spoon the hot sausage gravy over the biscuit bottoms, allowing some gravy to cascade over the sides. Top with the biscuit tops, or serve tops on the side for dipping.

Garnish and finish

Sprinkle 2 tablespoons finely chopped fresh chives or parsley over the gravy and add a dash of hot sauce if desired. Serve immediately while biscuits and gravy are hot.