Best way to grow to Biscuits and Gravy 5
A classic Southern comfort food, this recipe delivers fluffy biscuits smothered in a rich, savory sausage gravy. Perfect for a hearty breakfast or brunch, it's a dish that truly satisfies.
Equipment
- Large bowl
- Baking sheet
- Parchment paper
- Large skillet
- Whisk
Ingredients
Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder tablespoon
- 1/2 teaspoon salt
- 1/2 cup cold butter cup (1 stick), cut into small pieces
- 3/4 cup buttermilk
Gravy
- 1 pound breakfast sausage pound
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
For the Biscuits
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the flour, baking powder, and salt, then cut in the cold butter until coarse crumbs form.
- Gradually add buttermilk, mixing until a soft dough forms; avoid overmixing.
- Turn the dough onto a lightly floured surface, gently pat or roll to an inch thickness, and cut out biscuits.
- Place biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
For the Gravy
- In a large skillet over medium heat, cook the breakfast sausage until browned, breaking it apart as it cooks.
- Drain excess grease, leaving about 2 tablespoons in the skillet with the sausage.
- Sprinkle flour over the sausage and stir for one minute until a light brown roux forms.
- Gradually whisk in the milk, ensuring to scrape up any browned bits from the bottom of the skillet, then stir constantly until the gravy thickens.
- Season the gravy with salt and pepper to taste.
Notes
For extra flavor, consider adding a pinch of cayenne pepper to the gravy. Leftover biscuits and gravy can be stored in the refrigerator for up to 2 days; reheat gently on the stovetop or in the microwave.