Biscuits and Gravy Recipe
User Reviews
5
Biscuits and Gravy Recipe
Description
The Biscuits and Gravy recipe combines two essential components: freshly baked biscuits and a homemade sausage gravy. The biscuits are made by mixing flour, baking powder, salt, sugar, and cold shredded butter, then incorporating eggs and buttermilk to form a dough. After rolling and cutting, the biscuits bake until lightly browned with a soft interior and a light crust. The recipe yields 20 to 22 biscuits, suitable for sharing or multiple meals.
The country sausage gravy starts by cooking breakfast sausage with butter and then using flour to create a roux which thickens the milk into a creamy, seasoned sauce. Black pepper and salt are added to taste, producing a rich gravy that coats the biscuits well. The warmth of the gravy complements the flaky texture of the biscuits, creating a satisfying dish often served for breakfast or brunch.
The biscuits and gravy can be made ahead of time and stored separately to maintain freshness. Biscuits keep well for up to five days refrigerated or three days at room temperature. The gravy freezes well for up to three months and can be reheated gently on the stovetop, with adjustments made to rethicken or thin it as needed. Reheating biscuits in the oven wrapped in foil helps maintain their texture. Adding caramelized onions to the gravy offers a mild sweetness and depth of flavor.
This recipe is practical for meal prep and caters well to large servings due to its yield. It offers a classic Southern-inspired comfort food taste with careful attention to preserving biscuit tenderness and gravy creaminess.
Ingredients
For the Biscuits:
- 6 cups all-purpose flour
- 4 tablespoons baking powder
- 1 ½ teaspoons salt coarse
- 1/3 cup sugar
- 2 ¾ ticks unsalted butter ice-cold, shredded on a cheese shredder
- 5 egg large
- 1 ¾ cups buttermilk
For the Country Sausage Gravy:
- 1- pound breakfast sausage
- 1 tablespoon butter unsalted
- ¼ cup all-purpose flour
- 4 cups milk whole
- salt coarse, to taste
- black pepper coarse, to taste
Instructions
Biscuits:
- Preheat the oven to 375°.
- In a stand mixer with the hook attachment, add in the flour, baking powder, salt, sugar and butter and mix on low speed just until combined.
- In a separate medium-sized bowl, whisk together the eggs and cream until combined, then pour into the dry mixture bowl and mix on low speed just until combined.
- Transfer to a clean surface lightly dusted with flour. Dust the top of the dough with flour and roll it out until it is 1 ½” to 2” thick. Using a circle cutter that is 2 ½ to 3 inches in diameter, cut as many dough rounds as possible.
- Transfer them to a large cast-iron skillet(12 inches) or casserole dish (13x9) about ½ to 1 inch apart. There will be plenty of leftover dough to reroll and recut. You should get 20 to 22 biscuits in total. You will need a second smaller skillet or casserole dish for the rerolled and cut dough.
- Bake in the oven for 26-30 minutes or until lightly browned and cooked in the center. Keep warm.
Gravy:
- Cook the pork sausage in a large sauté pan over medium heat until cooked. Set aside the sausage on a plate.
- Add the butter to a medium to large saute pan or cast iron skillet over low to medium heat, and once melted, whisk in the flour until combined.
- Next, pour in the milk while whisking to combine the roux with the milk, and turn the heat to high to bring the mixture to a boil. It should become very thick, like an alfredo sauce.
- Turn the heat down to low and cook while occasionally whisking until the starch flour taste is gone, which takes 4 to 5 minutes.
- Add back in the cooked sausage and adjust the seasonings with salt and pepper.
- Slice the biscuits in half or leave them whole and serve with several spoonfuls of the sausage gravy over the top.
Notes
- Biscuits and gravy can be prepared up to two days ahead, storing them separately helps keep them fresh.
- Store gravy covered in the refrigerator for up to four days; biscuits can be stored covered at room temperature for three days or in the fridge for up to five days.
- Both gravy and biscuits freeze well separately for up to three months; thaw in the refrigerator overnight before reheating.
- Reheat biscuits wrapped in foil at 350°F for 6 to 8 minutes for best texture.
- Reheat gravy gently on low heat; add roux if needed to rethicken or a splash of milk to thin it.
- Enhance gravy flavor by adding caramelized onions if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 38g | 13% |
| Protein | 11g | 22% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 380mg | 16% |
| Potassium | 461mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 596IU | 12% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 206mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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