Biscuits and gravy

Biscuits and Gravy

Yield: 4–6 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Part 1: Flaky Buttermilk Biscuits

Ingredients

• 2 cups (250 g) all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 1 tablespoon sugar (optional)

• 1/2 cup (113 g) cold unsalted butter, cut into small cubes

• 3/4 cup (180 ml) cold buttermilk, plus more for brushing

Instructions

1. Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.

2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

3. Cut in the cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.

4. Add cold buttermilk and mix just until the dough comes together (do not overmix).

5. Turn the dough onto a floured surface, pat it out, and fold it over itself 2–3 times to build layers.

6. Pat to about 1-inch thickness and cut with a round cutter. Place biscuits on the baking sheet.

7. Brush the tops lightly with buttermilk.

8. Bake for 12–15 minutes, or until golden brown. Let rest while preparing the gravy.

Part 2: Sausage Gravy

Ingredients

• 1 pound (450 g) pork breakfast sausage (mild or spicy)

• 3 tablespoons all-purpose flour

• 2 ½ to 3 cups (600–720 ml) whole milk, warmed

• Salt and black pepper to taste

• Optional: pinch of crushed red pepper or Cayenne pepper for heat

Instructions

1. In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned and fully cooked (about 6–8 minutes).

2. Do not drain unless there’s excess grease; you’ll need about 2–3 tablespoons of fat in the pan.

3. Sprinkle the flour over the cooked sausage. Stir and cook for 1–2 minutes to eliminate the raw flour taste.

4. Gradually whisk in the warm milk, stirring constantly until the mixture thickens to your desired consistency (about 5–7 minutes).

5. Season with salt and freshly ground black pepper to taste.

6. Reduce heat to low and keep warm until ready to serve.

To Serve

• Split warm biscuits in half and ladle the hot sausage gravy generously over the top.

• Serve immediately, optionally garnished with chopped parsley or extra black pepper.

Storage

• Store leftover gravy in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk.

• Biscuits can be stored in an airtight container at room temperature for 1–2 days, or frozen for longer storage.

Would you like a vegetarian gravy option, a gluten-free version, or a shortcut using store-bought biscuits?