Biscuits & Gravy Recipe
Two biscuits split and smothered in our home style sausage gravy. Served with hashbrowns.
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Ingredients
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Biscuits
Sausage Gravy
Hashbrowns
Method
Biscuits
- 1
Preheat the oven
Preheat your oven to 425°F (220°C).
- 2
Mix dry ingredients
In a large bowl, combine the all-purpose flour, baking powder, and salt.
- 3
Cut in the butter
Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 4
Add milk
Stir in the milk until just combined. Do not overmix.
- 5
Shape the biscuits
Turn the dough onto a floured surface and gently knead it a few times, then pat it to about 1-inch thick. Cut out biscuits with a biscuit cutter.
- 6
Brush with milk
Place the biscuits on a baking sheet and brush the tops with milk.
- 7
Bake
Bake in the preheated oven for 12-15 minutes until golden brown.
Sausage Gravy
- 8
Cook sausage
In a skillet over medium heat, cook the breakfast sausage, breaking it apart with a spoon until browned and fully cooked.
- 9
Add flour
Sprinkle the flour over the cooked sausage and stir to combine. Cook for about 1-2 minutes until the flour is lightly browned.
- 10
Add milk
Gradually whisk in the milk, stirring constantly to avoid lumps. Cook until the gravy thickens, about 5-7 minutes.
- 11
Season
Season with black pepper and salt to taste. Remove from heat.
Hashbrowns
- 12
Prepare potatoes
Peel the russet potatoes and grate them using a box grater or food processor.
- 13
Rinse and dry
Rinse the grated potatoes under cold water to remove excess starch, then drain and squeeze them dry with a clean kitchen towel.
- 14
- 15
Season
Season with salt to taste and keep warm until serving.