Breads & Bakingcarlsbadcravings5.0
BISCUITS AND GRAVY
This Homemade Biscuits and Gravy is a celebratory breakfast tradition in our family and guaranteed to become one of your favorite breakfast recipes of all time. The recipe is made with from-scratch (but easy!) mega fluffy, buttery biscuits that bake up a mile-high with hundreds of flaky layers, doused in creamy, indulgent, seasoned- to-perfection sausage gravy. This Sausage Gravy and Biscuits is one of the easiest recipes you can make, but, if you’re short on time, feel free to swap in store-bought biscuits. So, if you’re looking for a hearty breakfast that will have everyone jumping out of bed, look no further than this Biscuits and Gravy recipe!
👥 8 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 30 min🔥 Cook: 20 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- bowl
- food processor
- spatula
- oven
- saucepan
- dutch oven
📝 Preparation Steps
1
BISCUITS
2
Line a baking sheet with parchment paper or a silicone baking mat and set aside. Prepare biscuits according to package directions or proceed to make from scratch:
3
In the bowl of a food processor, combine the flour, baking powder, sugar and salt; pulse to combine. (Or stir together in a large bowl.)
baking powder (yes, Tablespoons)2 Tablespoonssugar2 Tablespoonssalt1 teaspooncold UNSALTED butter cut into small pieces*8 Tablespoons
4
Scatter butter over top and pulse until the mixture is the size of small peas. (Or cut butter in with a pastry cutter or forks.)
5
Transfer the mixture to large bowl and make a well in the center. Pour 1 cup buttermilk into the well then fold everything together with a rubber spatula until it begins to come together. Do not overwork the dough. The dough should be shaggy and crumbly with some wet spots.
6
Transfer dough and any crumbles to a floured silicone baking mat or parchment paper.
7
Bring together to form a scraggly ball with well-floured hands. Flatten into a 9x6-inch rectangle (do NOT use a rolling pin), about 3/4-inch thick, as best you can (don’t compact/press too hard). Fold one side into the center, then the other side (see photos).
8
Rotate the work surface 90 degrees. Repeat gently flattening into a 9x6-inch rectangle, 3/4-inch thick (again, don’t compact/press layers too hard). Repeat the folding again.
9
Rotate the dough one more time. Gently flatten into a 9x6-inch rectangle, 3/4-inch thick. Repeat the folding one last time. Gently flatten into the final 9x6-inch rectangle.
10
Using a greased and floured 2 1/2-inch round cutter (you can use the top of a glass), stamp out 6 dough rounds (push straight down, don’t twist). Reshape dough and cut out 2 more.
11
Space rounds at least 1 ½ inches apart on prepared baking sheet. Refrigerate for ⏱️ 20 minutes. Meanwhile, preheat the oven to 425 degrees F.
12
Brush the tops with remaining 2 tablespoons buttermilk.
13
Bake at 425 degrees F for ⏱️ 15-20 minutes or until tops are golden brown. Transfer biscuits immediately to wire rack to cool.
14
GRAVY
15
While the biscuits bake, prepare the gravy.
16
In a large saucepan, braiser or Dutch oven, cook while crumbling the sausage over medium-high heat. Once browned, sprinkle with flour and cook for ⏱️ 2 minutes.
17
Reduce heat to low and stir in the milk while stirring constantly. Stir in the beef bouillon/base and all of the seasonings.
18
Bring to a simmer, stirring often until it thickens, ⏱️ 5-10 minutes. If it gets too thick, stir in additional milk 1/4 cup at a time as needed. If it's not thick enough, continue to simmer. Taste and season with additional salt and pepper and/or red pepper flakes as desired.
salt1 teaspooncold UNSALTED butter cut into small pieces*8 Tablespoons
19
Ladle gravy over biscuits and dig in!
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