Biscuits and Gravy
Yield: 14 servings
Calories: 400kcal
From fluffy buttermilk biscuits to creamy sausage gravy, this recipe is a delicious way to start your day with a hearty and satisfying breakfast.
Ingredients
Biscuits
- 3 ½ cups (497 g) all-purpose flour, more for dusting
- 1 tablespoon (11 g) baking powder
- ½ teaspoon (3 g) baking soda
- 2 teaspoons (12 g) kosher salt, more for topping
- 2 teaspoons (10 g) granulated sugar
- 1 cup (254 g) unsalted butter, plus 2 tablespoons
- 1 cup (270 ml) buttermilk, plus 2 tablespoons
Sausage Gravy
- ¼ cup (32 g) all-purpose flour
- ½ teaspoon (3 g) kosher salt
- ½ teaspoon black pepper
- 1 pound (454 g) pork sausage, casings removed
- 2 tablespoons (30 g) unsalted butter
- ½ cup (30 g) finely chopped yellow onion
- 1 tablespoon (10 g) minced garlic
- 2 teaspoons (2 g) chopped thyme, or 1 teaspoon dried
- 3 cups (720 ml) whole milk
Instructions
Biscuits
- Mix Dry Ingredients - In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Cut 1 cup of butter into 1⁄8-inch thick pieces. Cut the butter into the flour mixture with your fingers or a pastry cutter, until it looks mealy in texture.
- Add Buttermilk - Gradually add 1 cup buttermilk into the flour mixture, stirring with a fork until incorporated. If needed, add an extra 1 to 2 tablespoons so most of the flour is hydrated and can be kneaded into the dough.
- Knead and Roll - Knead the dough in the bowl until it forms a mass, about 5 to 6 times. Lightly dust a working surface with the flour. Place the biscuit dough onto the floured surface. Lightly flour a rolling pin and roll the dough ¾-inch thick.
- Cut the Dough - Using a 2 1⁄2-inch floured biscuit cutter, press straight down into the dough without turning. Transfer to a parchment paper–lined sheet pan and repeat with the remaining dough. Use the scraps to roll and cut more biscuits. Refrigerate for 30 minutes or freeze for 15 minutes before baking.
- Bake - Set the oven rack to the lower-middle position and preheat to 450°F (232°C). Transfer the biscuits to a parchment paper–lined sheet pan at least 1 inch apart. Melt 2 tablespoons butter, then brush the tops of each biscuit and sprinkle with salt. Bake until golden brown, 10 to 11 minutes. Cool for 5 to 10 minutes before serving with the gravy.
Sausage Gravy
- Cook the Sausage - Heat a large nonstick pan or skillet over medium heat. Add the pork sausage and break it into smaller pieces using a spoon. Cook until no longer pink and lightly browned, about 5 to 6 minutes.
- Cook the Aromatics - Melt the butter in the pan. Add the onions, garlic, and thyme. Cook until fragrant and onions are tender, 1 to 2 minutes.
- Cook the Flour - Sprinkle the flour, salt, and pepper over the sausage mixture. Stir and cook until the flour is absorbed, about 2 minutes.
- Add the Milk - Slowly stir in the milk, then turn up the heat to medium-high to bring to a boil. Reduce the heat to a simmer, cook, and stir occasionally until the gravy is thick and can coat the back of a spoon, about 5 minutes. Add more salt and pepper to taste.
- To Serve - Serve with biscuits split in half or kept whole with sausage gravy on top.
Notes
- Serving Size: 1 biscuit with gravy
- Storing: Store biscuits in an airtight container for up to 5 days, or wrap and freeze for up to 1 month. Refrigerate the gravy for up to 5 days.
- Make it Gluten-Free: Substitute gluten-free flour for all-purpose flour for the biscuits. I recommend Bob's Red Mill 1:1 Baking Flour. For the gravy, substitute the flour with 2 tablespoons of cornstarch mixed with 1/4 cup of water. Mix into the simmering milk, stirring until thickened.
Nutrition
Calories: 400kcal | Carbohydrates: 31g | Protein: 11g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 702mg | Potassium: 322mg | Fiber: 1g | Sugar: 4g | Vitamin A: 607IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 2mg
Recipe Link