Biscuit + Gravy Recipe
Buttermilk biscuits. Two eggs* prepared to order.
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Ingredients
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Biscuit Ingredients
Gravy Ingredients
Eggs Ingredients
Method
Biscuit Directions
- 1
Preheat Oven
Preheat your oven to 450°F (232°C).
- 2
Mix Dry Ingredients
In a large bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk until well blended.
- 3
Cut in Butter
Add the cold, unsalted butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- 4
Add Buttermilk
Make a well in the center of the mixture and pour in the buttermilk. Stir until just combined, being careful not to overmix.
- 5
Shape Biscuits
Turn the dough out onto a floured surface and gently knead it 3-4 times. Pat it down to about 1-inch thick and cut out biscuits using a floured cutter.
- 6
Bake
Place the biscuits on a baking sheet and bake for 12-15 minutes or until golden brown.
Gravy Directions
- 7
Cook Sausage
In a large skillet over medium heat, cook the breakfast sausage until browned and cooked through, about 5-7 minutes.
- 8
Make Roux
Sprinkle the flour over the cooked sausage and stir well to combine. Cook for an additional 1-2 minutes to cook off the raw flour taste.
- 9
Add Milk
Gradually whisk in the milk, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until thickened, about 3-5 minutes.
- 10
Season Gravy
Season the gravy with salt, black pepper, and red pepper flakes, stirring well to combine. Adjust seasoning to taste.
Eggs Directions
- 11
Prepare Eggs
While the biscuits are baking and the gravy is thickening, prepare your eggs according to your preference (scrambled, fried, etc.). Season with salt and black pepper to taste.
