Biscuits & Gravy Recipe
Sausage gravy, cheddar, black pepper biscuits
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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, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix well.
- 3
Cut in Butter
Add 0.5 cups of cold unsalted butter, cut into small cubes, to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
- 4
Add Cheese
Stir in 1 cup of shredded cheddar cheese until evenly distributed.
- 5
Add Milk
Pour in 0.75 cups of milk and mix until just combined. Do not overmix; the dough should be slightly sticky.
- 6
Form Biscuits
Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1 inch thick. Cut out biscuits using a biscuit cutter or a glass.
- 7
Bake
Place the biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes or until golden brown. Remove from oven and let cool slightly.
Sausage Gravy
- 8
Cook Sausage
In a large skillet over medium heat, add 1 pound of ground breakfast sausage. Cook until browned and fully cooked, breaking it apart with a spatula.
- 9
Make Roux
Sprinkle 0.5 cups of all-purpose flour over the cooked sausage. Stir well to combine and cook for 1-2 minutes until the flour is lightly browned.
- 10
Add Milk
Gradually whisk in 3 cups of milk, stirring constantly to prevent lumps from forming.
- 11
Season Gravy
Bring the gravy to a simmer over medium heat, stirring frequently. Add 0.5 teaspoons of salt and 1 teaspoon of black pepper. Continue to cook until thickened, about 5-7 minutes.
- 12
Serve
Spoon the sausage gravy over warm biscuits and serve immediately.