Single Biscuit With Sausage Gravy Recipe
Make Single Biscuit With Sausage Gravy Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Biscuit
Sausage Gravy
Method
Biscuit
- 1
Preheat and prepare
Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
- 2
Combine dry ingredients
In a medium bowl whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt until evenly distributed.
- 3
Cut in butter
Cut 2 tablespoons cold unsalted butter into small cubes and, using a pastry cutter or your fingertips, cut the butter into the flour mixture until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 turns). Work quickly so butter stays cold.
- 4
Add buttermilk and form dough
Make a well in the center and pour in 3/4 cup cold buttermilk. Stir gently with a fork just until the dough comes together and is shaggy. Do not overmix; the dough should be slightly sticky.
- 5
Shape biscuit
Turn the dough out onto a lightly floured surface and fold it over onto itself 2–3 times to create layers. Pat to about 3/4-inch thickness. Use a 2 1/2–3 inch round biscuit cutter (or the rim of a glass) to cut a single biscuit, pressing straight down without twisting to help it rise evenly. Re-shape scraps once and cut if needed.
- 6
Bake
Place the biscuit on the prepared baking sheet, close to but not touching the edge if you want a rounded side. Brush the top lightly with 1 teaspoon melted butter. Bake in the preheated oven for 10–12 minutes, until the top is golden-brown and a toothpick inserted into the center comes out clean.
- 7
Finish
Remove from oven and let rest 2 minutes on the baking sheet. Transfer to a plate and keep warm while you finish the gravy.
Sausage Gravy
- 8
Brown sausage
While the biscuit bakes, place a small skillet (8-inch) over medium heat. Add 4 oz bulk breakfast sausage and break into small pieces with a wooden spoon. Cook, stirring occasionally, until the sausage is browned and cooked through, about 5–7 minutes. Use a spoon to break larger clumps so the texture is crumbly.
- 9
Make roux with sausage fat
If there is excess fat, spoon off and discard about 1 tablespoon, leaving roughly 1 tablespoon of fat in the pan. Sprinkle 2 tablespoons all-purpose flour over the hot sausage and fat. Stir constantly for 1–2 minutes to cook the flour and remove any raw taste; this will thicken the gravy. The flour should absorb the fat and become slightly golden but not burnt.
- 10
Add milk and simmer
Gradually whisk in 1 cup whole milk, starting with a few tablespoons to make a smooth paste, then pour the rest while whisking to prevent lumps. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently, until the gravy thickens, about 3–5 minutes. If it becomes too thick, add up to 2 additional tablespoons milk to reach desired consistency.
- 11
Season
Stir in 1/2 teaspoon salt (adjust to taste) and 1 teaspoon freshly ground black pepper. If you like a slight kick, add 1/2 teaspoon hot sauce. Taste and adjust seasoning as needed.
- 12
Finish
Keep the gravy warm on the lowest heat setting while the biscuit rests; stir occasionally to prevent a skin from forming. When ready, split the biscuit horizontally and spoon the sausage gravy generously over both halves.