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 mixing bowl, whisk together the flour, baking powder, and salt until well combined.
- 3
Cut in Butter
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 4
Add Milk
Gradually add the milk, stirring until just combined. Do not overmix.
- 5
Shape Biscuits
Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle. Cut out biscuits using a round cutter.
- 6
Bake Biscuits
Place the biscuits on a baking sheet and bake for 12-15 minutes or until golden brown.
Sausage Gravy
- 7
Cook Sausage
In a skillet over medium heat, cook the breakfast sausage until browned and crumbled, about 5-7 minutes.
- 8
Make Roux
Sprinkle the flour over the cooked sausage and stir for 1-2 minutes to cook the flour.
- 9
Add Milk
Slowly whisk in the milk, ensuring there are no lumps. Cook until the gravy thickens, about 5 minutes.
- 10
Season the Gravy
Add salt, black pepper, and red pepper flakes to taste. Stir well to combine.
Hashbrowns
- 11
Prepare Potatoes
Peel and grate the russet potatoes. Rinse them under cold water and drain well.
- 12
- 13
Fry Until Crispy
Cook for about 5-7 minutes on one side until golden brown, then flip and cook the other side for another 5-7 minutes. Season with salt.
