Biscuits And Gravy
Ingredients
- 2 1/2 cups all-purpose flour (300g)
- 1 tbsp baking powder
- 1/2 tsp baking soda (2.3g)
- 1 tsp kosher salt
- 1/2 cup unsalted butter – cold, cut into 0.5-inch cubes
- 1 cup buttermilk – cold
- 2 tbsp unsalted butter – melted (for brushing)
- 1 pound pork breakfast sausage – bulk, casings removed if needed
- 2 tbsp unsalted butter – as needed (for gravy)
- 1/4 cup all-purpose flour (30g)
- 2 1/2 cups whole milk
- 1 tsp black pepper – freshly ground
- 1/2 tsp kosher salt – or to taste
- 1/8 tsp cayenne pepper – optional
Instructions
- 1.
Heat the oven to 450°F. Line a baking sheet with parchment and lightly flour the surface for shaping the dough.
- 2.
In a large bowl, whisk together the 2.5 cups all-purpose flour, 1 tbsp baking powder, 0.5 tsp baking soda, and 1 tsp kosher salt.
- 3.
Cut in the 0.5 cup cold, cubed unsalted butter with a pastry cutter or your fingertips until the mixture has pea-sized bits of butter throughout.
- 4.
Pour in the 1 cup cold buttermilk and stir with a fork just until a shaggy dough forms; it should look slightly dry in spots.
- 5.
Turn the dough onto the floured surface. Pat into a 1-inch-thick rectangle, then fold it in thirds like a letter. Turn 90 degrees, pat to 1 inch again, and repeat the fold once more for flaky layers.
- 6.
Pat to 0.75-inch thickness. Cut into 8–10 rounds with a 2.25–2.5 inch cutter, pressing straight down without twisting. Gather scraps gently and cut again. Place biscuits shoulder-to-shoulder on the prepared sheet.
- 7.
Bake until risen and golden on top, 12–15 minutes, rotating the pan once. Melt the 2 tbsp unsalted butter for brushing while they bake.
- 8.
While the biscuits bake, cook the 1 pound pork breakfast sausage in a large skillet over medium-high heat, breaking it up, until browned and no longer pink, 6–8 minutes.
- 9.
Reduce heat to medium. You should have about 0.25 cup of drippings; if less, add up to 2 tbsp unsalted butter (for gravy) so the fat totals roughly 0.25 cup.
- 10.
Sprinkle in the 0.25 cup all-purpose flour and cook, stirring, until the sausage is well-coated and the roux is blond and bubbly, 1–2 minutes.
- 11.
Gradually whisk in the 2.5 cups whole milk. Simmer, stirring often, until thick enough to coat a spoon and just begin to hold a trail, 5–8 minutes. If the gravy gets too thick, whisk in a splash of milk to loosen.
- 12.
Season the gravy with 1 tsp freshly ground black pepper, 0.5 tsp kosher salt (or to taste), and 0.125 tsp cayenne pepper (optional). Reduce heat to low to keep warm, stirring occasionally.
- 13.
When the biscuits are done, brush the tops with the melted 2 tbsp unsalted butter. Split the biscuits and ladle the hot sausage gravy over them. Serve immediately.
Biscuits and gravy pairs tender, flaky buttermilk biscuits with a rich, peppery pork sausage gravy. The biscuits bring buttery layers and a delicate crumb that soak up the velvety sauce without falling apart. The gravy balances savory sausage drippings with milk and a gentle heat from black pepper, creating a comforting, stick-to-your-ribs breakfast.
The dish is rooted in the cooking traditions of the American South and Appalachia, where resourceful cooks used pantry staples to stretch meat and flour into a hearty meal. Early versions evolved from simple sawmill gravies thickened with cornmeal or flour to the sausage-studded white gravies popular today. Over time, it became a diner and home-cooking staple across the United States, symbolizing hospitality and weekend breakfasts.