Biscuits & Gravy Recipe
Two house-made buttermilk biscuits topped with Howardstown sausage gravy.
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Ingredients
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Biscuits
Sausage Gravy
Method
Biscuits
- 1
Preheat the Oven
Preheat your oven to 425°F (220°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 cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
- 4
Add Buttermilk
Make a well in the center of the flour mixture and pour in the buttermilk. Stir gently with a wooden spoon until just combined. Do not overmix.
- 5
Shape Biscuits
Turn the dough out onto a lightly floured surface and gently 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 lined with parchment paper and bake in the preheated oven for 12-15 minutes, or until golden brown.
Sausage Gravy
- 7
Cook Sausage
In a large skillet over medium heat, crumble the Howardstown sausage and cook until browned and fully cooked, about 5-7 minutes.
- 8
Make Roux
Sprinkle the flour over the cooked sausage and stir to combine. Cook for an additional 1-2 minutes to form a roux.
- 9
Add Milk
Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the gravy thickens, about 5-7 minutes.
- 10
Season Gravy
Add black pepper, salt, and red pepper flakes to the gravy, stirring to combine. Taste and adjust seasoning as desired.