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Easy Biscuits and Gravy
This homemade biscuits and gravy recipe uses sour cream in place of the usual buttermilk. Prep the biscuits up to a month in advance for an easy, casual brunch.
👥 8 Servings🔥 Cook: 35 min👤 Natalie Chanin & Butch Anthony📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●wooden spoon
- ●saucepan
- ●pan
📝 Preparation Steps
1
Biscuits
2
Plack rack in middle of oven; preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
3
Whisk 2 cups (250 g) all-purpose flour, 2 tsp. baking powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl to combine. Using a pastry cutter or your fingers, work ½ cup (1 stick) chilled unsalted butter, cut into pieces into dry ingredients until mixture resembles coarse meal. Using a wooden spoon or fork, mix in ½ cup sour cream and ½ cup whole milk until a shaggy dough forms.
(250 g) all-purpose flour, plus more for surface2 cups. baking powder2 tsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tspKosher salt, freshly ground black pepper
4
Turn out dough onto a lightly floured surface and knead a few times just to bring together. Roll out until ¼" thick, then fold in half. Roll dough out again until ¼" thick, then fold in half again. Repeat once more, rolling out to a ¾"-thick round.
5
Punch out biscuits as close together as possible with cutter. Pat scraps together and punch out more biscuits; repeat until you can’t cut out any more (you should have 12 total). Transfer biscuits to a prepared baking sheet, spacing 1" apart; bake, rotating sheet once, until golden brown and baked through, 10–⏱️ 12 minutes. Brush biscuits with 2 Tbsp. melted butter.
6
Gravy and Assembly
7
While biscuits are baking, cook 8 oz. breakfast sausage links, chopped in a medium saucepan over medium heat, stirring occasionally, until cooked through and starting to brown, 5–⏱️ 8 minutes. Transfer to a small bowl with a slotted spoon.
(250 g) all-purpose flour, plus more for surface2 cups. breakfast sausage, crumbled8 oz
8
Add 2 Tbsp. unsalted butter to drippings in pan and melt over medium. Whisk ¼ cup (31 g) all-purpose flour into butter mixture and cook, whisking constantly, until roux is very smooth and starting to bubble, about ⏱️ 2 minutes (don’t let it color; this is a white gravy).
(250 g) all-purpose flour, plus more for surface2 cups. unsalted butter2 Tbsp
9
Gradually add 2½ cups whole milk, whisking until incorporated. Reduce heat to medium-low and cook gravy, still whisking, until thickened, 8–⏱️ 10 minutes. Stir in cooked sausage; season with kosher salt and a generous amount of freshly ground black pepper.
(250 g) all-purpose flour, plus more for surface2 cups½ cup (1 stick) chilled unsalted butter, cut into pieces; plus 2 Tbsp., melted½ cups whole milk2. Diamond Crystal or ½ tsp. Morton kosher salt1 tspKosher salt, freshly ground black pepper
10
Serve hot biscuits with gravy alongside for spooning over top. Do Ahead: Biscuits can be cut out 1 day ahead. Cover and chill, or freeze up to 1 week. Editor’s note: This biscuits and gravy recipe was first printed in our October 2015 issue. Head this way for more brunch favorites →
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