Biscuits And Gravy Recipe
breakfast sausage, mushroom gravy, buttermilk biscuit, scallion, sunny-side up egg (veg available)
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Ingredients
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For the Buttermilk Biscuits
For the Mushroom Gravy
For the Toppings
Method
For the Buttermilk Biscuits
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- 3
Cut in Butter
Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- 4
Add Buttermilk
Pour in the buttermilk and stir until just combined. Do not overmix.
- 5
Shape Biscuits
Turn the dough out onto a floured surface. Pat it into a 1-inch thick rectangle. Cut out biscuits using a biscuit cutter or a glass.
- 6
Bake Biscuits
Place the biscuits on a baking sheet and bake for 12-15 minutes until golden brown.
For the Mushroom Gravy
- 7
Cook Sausage
In a large skillet over medium heat, crumble and cook the breakfast sausage until browned and fully cooked. Remove from the skillet and set aside.
- 8
- 9
Make Roux
Sprinkle the flour over the mushrooms and stir well to combine. Cook for 1-2 minutes.
- 10
Add Milk
Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the gravy thickens, about 5 minutes.
- 11
Season Gravy
Add the cooked sausage back to the skillet along with salt, black pepper, garlic powder, and onion powder. Stir to combine and heat through.
