Biscuits And Gravy Recipe
Two house-made buttermilk biscuits topped with Howardstown sausage gravy.
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Ingredients
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Biscuits
Gravy
Method
Biscuits
- 1
Prepare the Biscuit Dough
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk together until evenly mixed.
- 2
Cut in the Butter
Add the cold unsalted butter into the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- 3
Add Buttermilk
Pour in the buttermilk and milk. Stir gently until just combined. Do not overmix.
- 4
Shape the Biscuits
Turn the dough out onto a floured surface. Gently pat it into a rectangle about 1 inch thick. Cut out biscuits using a biscuit cutter or a glass.
- 5
Bake the Biscuits
Preheat your oven to 425°F (220°C). Place the biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes or until golden brown.
Gravy
- 6
Cook the Sausage
In a large skillet over medium heat, add the ground sausage. Cook until browned and fully cooked, breaking it up into small pieces as it cooks.
- 7
Make the Roux
Once the sausage is cooked, sprinkle the all-purpose flour over the sausage. Stir to combine and cook for 1-2 minutes to remove the raw flour taste.
- 8
Add Milk
Gradually pour in the milk, stirring constantly. Bring the mixture to a simmer and cook until the gravy thickens, about 5-7 minutes.
- 9
Season the Gravy
Add salt, black pepper, and red pepper flakes to the gravy. Adjust seasoning to taste.