Biscuits and Gravy

Name: Biscuits and Gravy
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 6 tbsp cold butter, cubed; 1/2 cup buttermilk; 8 oz breakfast sausage; 3 tbsp butter; 4 tbsp all-purpose flour; 2 cups whole milk; 1/4 tsp black pepper; 1/2 tsp salt

Buttery, flaky biscuits smothered in creamy sausage gravy, a classic Southern breakfast comfort dish.

35 minMediumServes 4420 cal/serving

AmericanBreakfastStovetop and OvenStandard

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Ingredients

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
6 tbsp cold butter, cubed
1/2 cup buttermilk
8 oz breakfast sausage
3 tbsp butter
4 tbsp all-purpose flour
2 cups whole milk
1/4 tsp black pepper
1/2 tsp salt

Instructions

1

Preheat oven to 450°F (232°C).
2

In a bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
3

Add 6 tbsp cubed cold butter and cut it in with a pastry cutter or fork until the mixture resembles coarse crumbs.
4

Add 1/2 cup buttermilk and stir just until a dough forms. Do not overmix.
5

Turn dough onto a floured surface and gently knead 3-4 times. Pat dough to 1/2-inch thickness.
6

Cut out biscuits using a 2-inch round cutter and place on a baking sheet.
7

Bake for 12-15 minutes until golden brown.
8

While biscuits bake, brown 8 oz breakfast sausage in a skillet over medium heat, breaking it into crumbles, about 5-7 minutes. Drain excess fat, leaving about 1 tbsp in the pan.
9

Add 3 tbsp butter to the sausage and sprinkle 4 tbsp all-purpose flour over it. Stir well to combine, cooking for 1 minute.
10

Gradually add 2 cups whole milk, stirring constantly to avoid lumps. Cook for 3-4 minutes, stirring often, until the gravy thickens.
11

Season with 1/4 tsp black pepper and 1/2 tsp salt to taste.
12

Serve biscuits warm topped with generous amounts of sausage gravy.

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Questions

What oven temperature does Biscuits and Gravy need?

For Biscuits and Gravy, the oven is set to 450 F (about 230 C) in step 1. The longest stretch at that heat is 15 minutes, in step 7.

How do I know when Biscuits and Gravy is done?

Go by the cues in the method rather than the clock. Step 7: cook until golden brown. Step 10: cook until the gravy thickens.

Why does Biscuits and Gravy say not to overmix?

Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 4 while a few streaks of flour remain; they hydrate on their own.

What can I use instead of buttermilk in Biscuits and Gravy?

The entry for Biscuits and Gravy calls for 1/2 cup buttermilk. In its place: Stir a tablespoon of lemon juice or white vinegar into a cup of milk and let it stand five minutes. Plain yogurt thinned with milk also works.

Can I make Biscuits and Gravy gluten-free?

Yes. The gluten in Biscuits and Gravy is 2 cups all-purpose flour, 4 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How do I store and reheat Biscuits and Gravy?

Refrigerate what is left of Biscuits and Gravy within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through.

Serve it with

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