House-made Biscuit Andouille Gravy Recipe
Make House-made Biscuit Andouille Gravy Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Biscuit Ingredients
Andouille Gravy Ingredients
Method
Biscuit Directions
- 1
Preheat the Oven
Preheat your oven to 450°F (232°C).
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- 3
Cut in Butter
Add the chilled, cubed butter to the dry ingredients and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 4
Add Buttermilk
Pour in the buttermilk and stir gently until the dough just comes together. Do not overmix.
- 5
Shape the Biscuits
Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Cut out biscuits using a biscuit cutter or a glass.
- 6
Bake the Biscuits
Place the biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown.
Andouille Gravy Directions
- 7
Cook the Sausage
In a large skillet over medium heat, add the sliced andouille sausage and cook until browned, about 5-7 minutes.
- 8
Make Roux
Sprinkle the tablespoon of all-purpose flour over the sausage and stir to combine, cooking for an additional 2 minutes.
- 9
Add Broth and Milk
Gradually whisk in the chicken broth and milk, ensuring there are no lumps.
- 10
Season the Gravy
Add the black pepper, salt to taste, paprika, garlic powder, and onion powder. Stir well and let the gravy simmer for 5-10 minutes until it thickens.
- 11
Serve
Spoon the hot andouille gravy over the freshly baked biscuits and enjoy!