Biscuit And Gravy Recipe
The real thing - a large biscuit made fresh from scratch, topped with sausage gravy, served with hashbrowns and two eggs
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Ingredients
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Biscuit
Sausage Gravy
Hashbrowns
Eggs
Method
Biscuit
- 1
Prepare the Dough
In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- 2
Add Buttermilk
Make a well in the center of the mixture and pour in the buttermilk. Stir gently until just combined; do not overmix.
- 3
Shape and Bake
Turn the dough out onto a floured surface, pat it into a 1-inch thick round. Cut out biscuits using a biscuit cutter. Place on a baking sheet and bake at 425°F (220°C) for 15-20 minutes until golden brown.
Sausage Gravy
- 4
Cook the Sausage
In a skillet over medium heat, cook the breakfast sausage until browned and crumbled.
- 5
Make the Roux
Sprinkle flour over the cooked sausage and stir to combine. Cook for 1-2 minutes until the flour is well incorporated.
- 6
Add Milk
Slowly add the milk while stirring to avoid lumps. Cook until the gravy thickens, about 5-7 minutes. Season with black pepper and salt to taste.
Hashbrowns
- 7
Prepare the Potatoes
Peel and grate the potatoes. Rinse them under cold water to remove excess starch, then drain well.
- 8
