Country Biscuits and Gravy

Name: Country Biscuits and Gravy
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Southern American
Ingredients: 3 cups all-purpose flour, plus extra for dusting; 2 tbsp baking powder; 1 tsp baking soda; 1 tsp salt; 1/2 cup cold unsalted butter, cubed; 1 1/2 cups buttermilk, cold; 2 tbsp melted butter, for brushing; 1 lb ground pork sausage, breakfast style; 1/4 cup all-purpose flour; 3 cups whole milk; 1 tsp freshly ground black pepper; 1/2 tsp salt, to taste

Flaky, buttery biscuits smothered in a rich, creamy sausage gravy. A classic Southern breakfast comfort food that's hearty and satisfying.

45 minMediumServes 6520 cal/serving

Southern AmericanBreakfastStovetop and OvenStandardAlcohol-Free

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Ingredients

3 cups all-purpose flour, plus extra for dusting
2 tbsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup cold unsalted butter, cubed
1 1/2 cups buttermilk, cold
2 tbsp melted butter, for brushing
1 lb ground pork sausage, breakfast style
1/4 cup all-purpose flour
3 cups whole milk
1 tsp freshly ground black pepper
1/2 tsp salt, to taste

Instructions

1

Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
2

In a large bowl, whisk together 3 cups plus extra for dusting all-purpose flour, 2 tbsp baking powder, 1 tsp baking soda, and 1 tsp salt.
3

Cut in 1/2 cup cubed cold unsalted butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
4

Make a well in the center and pour in 1 1/2 cups cold buttermilk. Stir just until combined - do not overmix.
5

Turn dough onto a floured surface and gently pat to 1-inch thickness. Fold dough over itself 4-5 times to create layers.
6

Pat dough to 1-inch thickness again and cut with a floured 2.5-inch biscuit cutter. Place biscuits on prepared baking sheet with sides touching.
7

Brush tops with 2 tbsp for brushing melted butter and bake for 12-15 minutes until golden brown.
8

While biscuits are baking, cook 1 lb breakfast style ground pork sausage in a large skillet over medium heat, breaking it into small pieces, until no longer pink and internal temperature reaches 160°F (71°C).
9

Sprinkle 1/4 cup all-purpose flour over the cooked sausage and stir constantly for 2 minutes.
10

Gradually whisk in 3 cups whole milk and bring to a simmer, stirring constantly until thickened, about 5-7 minutes.
11

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

Split warm biscuits in half and top with hot sausage gravy.

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Questions

What oven temperature does Country Biscuits and Gravy need?

For Country 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. The target internal temperature is 160 F (about 70 C), given in step 8. A probe thermometer removes the guesswork.

How do I know when Country Biscuits and Gravy is done?

Go by the cues in the method rather than the clock. Step 7: cook until golden brown. Step 8: cook until no longer pink and internal temperature reaches 160°F (71°C). A reading of 160 F on a thermometer settles it.

Why does Country Biscuits and Gravy say not to overmix?

Step 4 reads: "Stir just until combined - do not 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 Country Biscuits and Gravy?

The entry for Country Biscuits and Gravy calls for 1 1/2 cups buttermilk, cold. 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 use ground chicken or turkey instead of ground pork in Country Biscuits and Gravy?

Yes. Use dark-meat ground chicken or turkey if you can, and add a teaspoon of oil per half pound, since pork brings fat that poultry does not. As written, the entry for Country Biscuits and Gravy uses 1 lb ground pork sausage, breakfast style.

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