epicurious3.5
Biscuits and Gravy
This recipe is actually two in one: an all-star homemade buttermilk biscuit recipe, and a lick-your-plate-clean-good sausage gravy recipe.
👥 6 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Inés Anguiano 📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●spatula
- ●grater
- ●oven
- ●baking sheet
- ●skillet
- ●wooden spoon
📝 Preparation Steps
1
Biscuits
2
Place a rack in upper third of oven; preheat to 425°. Sift 2 cups (250 g) all-purpose flour, 2 Tbsp. sugar, 1 Tbsp. baking powder, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and ½ tsp. baking soda into a large bowl and whisk to combine. Grate ½ cup (1 stick) unsalted butter, chilled in freezer at least ⏱️ 10 minutes and up to ⏱️ 12 hours, on the large holes of a box grater directly into bowl; gently stir until butter pieces are completely coated. Stirring with a rubber spatula, gradually pour in ¾ cup chilled buttermilk; continue stirring just until dough comes together (be careful not to overmix).
(250 g) all-purpose flour, plus more for surface2 cups. sugar2 Tbsp. baking powder1 Tbsp½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more1
3
Turn dough out onto a lightly floured surface and press just until dough comes together but is still shaggy. Pat into a rectangle, then fold dough in half. Roll out dough to an 8x5" rectangle, about 1½" thick. Using cutter, punch out as many biscuits as you can. Transfer to a parchment-lined baking sheet, spacing about 1½" apart. Gently press and knead scraps together, then pat 1½" thick and cut out more biscuits (you should have 8 or 9 total). Discard remaining scraps. Brush tops of biscuits with buttermilk and bake until golden brown, 15–⏱️ 17 minutes. Do Ahead: Biscuits can be baked 1 day ahead. Store airtight at room temperature.
4
Gravy and Assembly
5
While the biscuits are baking, melt 4 Tbsp. unsalted butter in a large skillet, preferably cast iron, over medium heat. Add 1 lb. pork breakfast sausage, casings removed if needed, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. freshly ground pepper and cook, breaking up meat into smaller pieces and stirring occasionally with a wooden spoon or heatproof rubber spatula, until meat is cooked through and browned, about ⏱️ 5 minutes. Add 1 small onion, finely chopped, and 2 garlic cloves, finely grated, and cook, stirring often, until softened slightly and fragrant, about ⏱️ 3 minutes. Add ¼ cup (31 g) all-purpose flour and mix to evenly incorporate and coat sausage and onion, about ⏱️ 1 minute. Stirring constantly, gradually pour in 2 cups whole milk and ½ cup heavy cream and cook, stirring often, until mixture is thick enough to coat a spoon, about ⏱️ 5 minutes. Stir in 1 tsp. poultry seasoning and ¼ tsp. freshly grated nutmeg; taste and season with more salt and pepper if needed.
(250 g) all-purpose flour, plus more for surface2 cups. unsalted butter4 Tbsp. pork breakfast sausage, casings removed if needed1 lb½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more1. freshly ground pepper, plus more1 tspwhole milk2 cups. poultry seasoning1 tsp
6
Transfer biscuits to a platter and spoon gravy over. Top with finely chopped chives if desired and season generously with more pepper.
(250 g) all-purpose flour, plus more for surface2 cupsFinely chopped chives (for serving; optional)
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