Southern Biscuit And Gravy Recipe
TOASTED WHITE BREAD, ARUGULA, FRESH BAKED SOUTHERN BISCUIT, HOUSE-MADE SAUSAGE GRAVY
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Ingredients
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Biscuits
Sausage Gravy
Assembly & Garnish
Method
Biscuits
- 1
Preheat and prepare
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone mat.
- 2
Combine dry ingredients
In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon sugar, and 1 teaspoon salt until evenly distributed.
- 3
Cut in butter
Add 3/4 cup very cold cubed unsalted butter to the dry mix. Use a pastry cutter or two forks (or your fingertips) to cut the butter until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
- 4
Add buttermilk and form dough
Pour 1 cup cold buttermilk into the flour-butter mixture. Stir gently with a wooden spoon or spatula until a shaggy dough forms. Do not overmix; it should hold together but be slightly sticky.
- 5
Turn out and fold
Turn the dough out onto a lightly floured surface. With floured hands or a bench scraper, gently pat the dough into a rectangle about 1 inch thick. Fold the dough onto itself 2-3 times (this creates layers), then pat again to about 1-inch thickness.
- 6
Cut biscuits
Use a 2.5-3 inch round cutter (or the rim of a glass) to cut 8 biscuits, pressing straight down without twisting. Press scraps together once and cut remaining biscuits; avoid overworking the dough.
- 7
Bake
Place biscuits on the prepared baking sheet about 1 inch apart. Brush tops lightly with 2 teaspoons buttermilk. Bake in the preheated oven 12-15 minutes, until risen and golden brown on top. Remove and transfer to a wire rack to cool slightly.
Sausage Gravy
- 8
Brown the sausage
While biscuits bake, heat a large skillet over medium heat. Add 1 lb loose pork sausage, breaking it apart with a wooden spoon. Cook, stirring occasionally, until well browned and no pink remains, about 6-8 minutes. Spoon off and discard excess fat until approximately 2 tablespoons remain in the pan (leave more if you want a richer gravy).
- 9
Make roux with sausage drippings
Sprinkle 1 1/4 tablespoons all-purpose flour evenly over the cooked sausage and drippings. Stir and cook for 1-2 minutes to remove raw flour taste, allowing the flour to coat the meat and become slightly golden.
- 10
Gradually add milk
Slowly pour in 2 cups whole milk while stirring to combine and prevent lumps. Increase heat to medium-high and bring the mixture to a gentle simmer. Stir constantly as it thickens, about 4-6 minutes.
- 11
Finish gravy
Reduce heat to low. Stir in 1/2 cup heavy cream, 1 teaspoon freshly ground black pepper, 1/2 teaspoon salt, and 1/2 teaspoon Worcestershire sauce if using. Simmer 2-3 minutes more until gravy reaches a creamy, spoonable consistency. If gravy becomes too thick, whisk in up to 1/4 cup additional milk to reach desired thickness. Taste and adjust seasoning with more salt and pepper as needed.
Assembly & Garnish
- 12
Toast and dress bread
Toast 2 slices white bread and halve each slice if desired. Spread 1 tablespoon softened butter evenly on the warm toast. Arrange the toast on the serving plate(s).
- 13
Plate arugula and biscuit
Place about 1 cup lightly packed arugula (dressed lightly or plain) on top of or beside the toast. Split each warm biscuit in half horizontally and place the bottom halves on the toast or plate; reserve the tops.
- 14
Ladle gravy
Give the sausage gravy a final stir and ladle generous portions over the biscuit halves (about 1/3 to 1/2 cup gravy per biscuit serving). Ensure sausage pieces are evenly distributed over the biscuit.
- 15
Finish and serve
Top each biscuit with its reserved top if desired, or serve open-faced. Sprinkle 1 teaspoon finely chopped chives and a crack of 1/4 teaspoon cracked black pepper over the gravy. Serve immediately while biscuits and gravy are hot alongside the toasted bread and arugula.
