Biscuit And Gravy Recipe

Preheat and prepare

Preheat oven to 450°F (230°C). Line a baking sheet with parchment and set aside.

In a large bowl whisk together 3 cups flour, 1 tbs baking powder, 1/2 tsp baking soda, 1 tsp salt and 1 tsp sugar until evenly distributed.

Add the cold cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 quick pulses).

Make a well in the center and pour in 1 1/4 cups cold buttermilk. Stir gently with a fork until the dough just comes together. Do not overwork; the dough should be shaggy and slightly sticky.

Turn the dough out onto a lightly floured surface, fold it over itself 2–3 times to create layers, and gently pat to 1-inch thickness for cathead-style biscuits (large, rustic). Use a 3.5–4 inch round cutter or shape by hand into 3–4 large rounds.

Place biscuits on the prepared baking sheet so sides are just touching for taller rise. Brush tops with 1 tbs melted butter or oil.

Bake in the preheated oven for 12–16 minutes, until golden brown and cooked through. Remove and cool slightly on a rack while you finish other components.

In a large skillet over medium heat, crumble and brown 1 lb Conecuh sausage until fully cooked and nicely browned, about 6–8 minutes. Transfer most of the cooked sausage to a bowl leaving about 2 tablespoons of rendered fat in the pan. If the sausage is lean, add 2 tbs unsalted butter to the pan.

Reduce heat to medium-low. Sprinkle 1/2 cup flour into the fat in the skillet and whisk constantly to form a roux. Cook the roux for 1–2 minutes, stirring, until it smells slightly toasted but not darkened.

Slowly whisk in 3 cups whole milk, scraping up any browned bits from the pan. Bring mixture to a gentle simmer, whisking frequently so it thickens smoothly. If using, add 1/2 cup heavy cream for richness.

Return the browned sausage to the gravy. Simmer gently for 4–6 minutes until the gravy coats the back of a spoon. Season with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes if using. Taste and adjust seasoning.

If gravy becomes too thick, thin with additional milk 1–2 tablespoons at a time. Keep warm on lowest heat, stirring occasionally while you finish plating.

Place the cubed potatoes in a pot of cold salted water. Bring to a boil and cook 4–5 minutes until just tender but not falling apart. Drain and let steam dry for a few minutes.

Heat 2 tbs vegetable oil in a large skillet over medium-high heat until shimmering. Add the par-cooked potatoes in a single layer (work in batches if needed). Let them sear undisturbed for 3–4 minutes to develop a crust.

Toss and continue to cook another 6–8 minutes, stirring occasionally, until potatoes are golden and crisp on most sides. Add 1/2 cup diced onion and 1/4 cup diced green pepper (if using) and cook until softened, about 3–4 minutes.

Season with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1/2 tsp garlic powder. Stir to combine and keep warm.

Applewood Smoked Bacon

Cook 4 slices bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Drain on paper towels and keep warm.

Conecuh Sausage Links or Patties

Cook 2 Conecuh links or patties in a skillet over medium heat until heated through and browned, about 8–10 minutes, turning occasionally. Keep warm.

Fried Chicken Breast

For one boneless breast: set up dredging station with 1/2 cup flour seasoned with salt and pepper, beaten egg mixed with 1/4 cup buttermilk. Dredge the pounded breast in flour, dip in egg mixture, then flour again. Heat 2 cups neutral oil in a skillet to 350°F (175°C). Fry chicken 4–6 minutes per side until golden and internal temperature reaches 165°F (74°C). Drain on a wire rack and keep warm.

Split a warm cathead biscuit horizontally. Place bottom half on plate. If serving fried chicken, place breast on the biscuit; if bacon or sausage, lay the cooked protein on the biscuit bottom or serve alongside as preferred.

Spoon a generous portion of Conecuh sausage gravy over the biscuit (and chicken if using) so it cascades over the sides. Add a scoop of home fries to the plate.

Garnish with sliced chives and a few cracks of black pepper. Serve immediately with hot sauce on the side if desired.