
17/12/2024
Biscuits and Gravy 🍪
Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Difficulty: Easy
Equipment Needed:
Large skillet
Whisk
Measuring cups and spoons
Mixing bowl (for biscuits, if homemade)
Baking sheet (if baking biscuits)
Ingredients:
For the Biscuits (optional, or use store-bought):
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3/4 cup whole milk
For the Sausage Gravy:
1 pound breakfast sausage
1/4 cup all-purpose flour
2 1/2 cups whole milk (more if needed for desired consistency)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional)
Directions:
1. Prepare the Biscuits (if making from scratch):
Preheat your oven to 425°F (220°C).
In a mixing bowl, whisk together flour, baking powder, and salt.
Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add milk, stirring until a soft dough forms.
Turn the dough out onto a floured surface, knead gently, and roll out to about 1-inch thickness. Cut into rounds with a biscuit cutter.
Place biscuits on a baking sheet and bake for 12-15 minutes, or until golden brown.
2. Make the Sausage Gravy:
Heat a large skillet over medium heat and cook the breakfast sausage, breaking it into small pieces, until browned and cooked through. Do not drain the fat.
Sprinkle the flour over the sausage and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the milk, ensuring there are no lumps. Cook, stirring constantly, until the gravy thickens, about 5-7 minutes.
Season with salt, black pepper, and optional paprika. Adjust seasoning to taste.
3. Serve:
Split the warm biscuits in half and ladle the sausage gravy generously over the top. Serve immediately.
Recipe Tips
For extra flavor, add a pinch of crushed red pepper flakes to the gravy for some heat.
If the gravy becomes too thick, thin it out with a little extra milk.
Store leftover gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.