Homemade Biscuits & Gravy | Recipe
A classic southern breakfast, featuring homemade biscuits and sausage gravy.
My husband thinks I'm crazy, but I just can't bring myself to dive into dishes with "muddied" flavors. In this specific case, I sure do dirty up two dishes so that the grease from the breakfast sausage doesn't infiltrate my county gravy. Sure, I want the sausage flavor to be present, but I don't want it to take away from the biscuit. I mean, in all seriousness, if we are going to take the time to make a homemade biscuit...I want to taste it.
For the Biscuits:
2 cups all-purpose flour, plus extra for working with dough
1 tsp baking powder
1 tsp baking soda
3/4 tsp fine sea salt
6 tbsp cold, unsalted butter, cut into small cubes
3/4 cup whole milk
For the Gravy:
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 c whole milk, warmed*
1/2 lb pork breakfast sausage
1/2 tsp Kosher salt
1/4 tsp black pepper
Preheat oven to 400° and have ready a cookie sheet lined with either a sheet of parchment paper or a Silpat.
For the biscuits, in a medium-sized mixing bowl, whisk together flour, baking powder, baking soda and salt. Add the butter, and using a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse, small peas. Pour the milk over the mixture and using a wooden spoon, stir until the dough comes together. Dust flour over the top and using floured hands, knead gently in the bowl until no longer sticky.
Transfer the dough to a large floured work surface, sprinkle the top with more four and pat the dough into a round about 3/4” thick. Using a 2” round cutter, cut out as many biscuits as you can. Form the dough into a round once more and cut rounds of whats left. You should have 6 to eight biscuits. Bake on center rack for 15 minutes, or until golden brown across the top.
To make the gravy, in a small saucepan, melt butter over medium heat. Add flour and whisk until combined. Allow to bubble for 1-2 minutes, but do not allow to brown. Add milk, a generous splash at a time, whisking after each addition until all of the milk has been incorporated. Allow the sauce to bubble for 5-7 minutes, just until slightly thickened. Remove from heat and set aside.
In a large saute pan over medium-high heat add the sausage, breaking it apart with a wooden spoon and saute for 7-10 minutes. Remove from the heat and using a slotted spoon, transfer cooked sausage to the gravy. Season with salt and pepper.
Halve the biscuits, spoon gravy across the top, serve and enjoy.
*To quickly warm your milk, place it a microwave safe measuring pitcher and heat for 45 seconds to 1 minute.
Makes 6-8 biscuits and about 2 cups of sausage gravy.
Would pair well with:
Scrambled Eggs
Thick-Cut Bacon
