Biscuits and Gravy
User Reviews
5
Biscuits and Gravy
Description
Biscuits and Gravy involves making rich buttermilk biscuits using flour, baking powder, baking soda, cold butter, and buttermilk, kneaded and folded to create flaky layers before baking to a golden finish. The sausage gravy is prepared by browning breakfast sausage, then adding flour to form a roux which is slowly combined with milk to create a thick, creamy gravy seasoned with salt and coarse black pepper. The finished gravy is generously ladled over warm biscuits, balancing tender, flaky bread with a hearty, flavorful sauce. This dish is well-suited for a filling breakfast or brunch and provides a comforting, home-cooked appeal. The recipe includes a tip to use kitchen timers linked to instruction steps, helping manage cook times effectively.
Ingredients
For Sausage Gravy
- 1 pound breakfast sausage
- 1/3 cup flour
- 3 cups milk whole
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper coarse ground
- 8 buttermilk biscuits
For Biscuits
- 2 1/8 cups flour
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 cup butter cubed (even better if frozen, unsalted
- 3/4 cup buttermilk plus a bit more for brushing, cold
Instructions
For Sausage Gravy
- Brown the sausage in a large skillet on medium high heat, crumbling into small chunks while cooking.
- Add in the flour and whisk until the fat is all soaked up and keep whisking while pouring in milk slowly.
- Add salt and pepper and let thicken while whisking for 5-6 minutes.
For Biscuits
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- Add the dry ingredients to a food processor and pulse several times until well combined.
- Add in the butter and buttermilk to the food processor and pulse until combined.
- Put the mixture onto a floured surface and form into a ball. Roll it out 1/2 inch thick.
- Fold dough over on one side, then the other, creating three layers. Pat it down, then fold it over three ways again. Repeat folding and patting once more. Gently roll out.
- Using a 3 inch biscuit cutter cut out 10 biscuits.
- Place the biscuits on your baking sheet, brush with remaining buttermilk and bake for 15-17 minutes.
Notes
- Use cold, cubed butter for the biscuit dough to achieve flaky layers.
- Fold and pat the biscuit dough multiple times to develop texture before cutting.
- Brush biscuits with buttermilk before baking to promote browning.
- Use kitchen timers to track sausage cooking and biscuit baking times for accuracy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 21g | 7% |
| Protein | 13g | 26% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 50mg | 17% |
| Sodium | 799mg | 33% |
| Potassium | 327mg | 7% |
| Sugar | 5g | 10% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 122mg | 12% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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