Biscuits + Gravy Recipe
Cheddar buttermilk biscuits. Sausage gravy.
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Ingredients
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Biscuits
Sausage Gravy
Method
Biscuits
Preheat the Oven
Preheat your oven to 425°F (220°C).
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
Cut in Butter
Add the cold unsalted butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
Add Buttermilk and Cheese
Pour in the buttermilk and add the shredded cheddar cheese. Stir gently until just combined. Do not overmix.
Shape the Biscuits
Turn the dough out onto a floured surface. Pat it into a rectangle about 1-inch thick. Use a biscuit cutter to cut out the biscuits, placing them on a baking sheet lined with parchment paper.
Bake the Biscuits
Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown. Remove from the oven and let cool slightly.
Sausage Gravy
Cook the Sausage
In a large skillet over medium heat, crumble the ground breakfast sausage and cook until browned and cooked through, about 5-7 minutes.
Make the Roux
Once the sausage is cooked, stir in the all-purpose flour and cook for 1-2 minutes until the flour is lightly browned.
Add Milk
Gradually pour in the milk, stirring constantly until the gravy thickens, about 3-5 minutes.
Season the Gravy
Add black pepper and salt to taste. Stir well to combine. If the gravy is too thick, you can add more milk to reach your desired consistency.