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BISCUITS AND GRAVY
cook:
1 h
2,776,487 views When you’re in dire need of a decadent, delectable, calorically-dense meal that will fill you up for the rest of the day or maybe even the week; this is the recipe for you. Whether you opt for our 30-minute quick version or our
6 servings
US
original
metric
INGREDIENTS
For the Simple Biscuit
2 cup all purpose flour
½ tsp baking soda
1 tbsp baking powder
½ tsp kosher salt
1 ½ cups heavy cream
2 tbsp unsalted butter, melted
As needed finishing salt
For the Sausage Gravy
6 breakfast sausages, casings removed
1 tbsp unsalted butter + more if needed
2 tbsp all purpose flour
1 cup whole milk
kosher salt
freshly ground black pepper
For the Homemade Breakfast Sausage
3 lbs (fatty) pork butt
1 lb thick cut bacon
5 ½ tsp (per lb of meat mixture) fresh sage, chopped
1 tsp (Per lb of meat mixture) fresh rosemary, chopped
1 tsp (Per lb of meat mixture) fresh thyme, chopped
¼ tsp (Per lb of meat mixture) red pepper flakes (optional)
⅛ tsp (Per lb of meat mixture) freshly ground nutmeg
¼ tsp (Per lb of meat mixture) garlic powder
¼ tsp (Per lb of meat mixture) ground fennel
1 tsp (Per lb of meat mixture) light brown sugar
1 tsp (Per lb of meat mixture) kosher salt
¾ tsp (Per lb of meat mixture) freshly ground black pepper
For the Old Fashioned Biscuit
15 oz all purpose flour
2 tbsp white sugar
4 tsp baking powder
½ tsp baking soda
1 ½ tsp kosher salt
8 oz (2 sticks) unsalted butter, frozen
1 ¼ cup buttermilk, cold
2 tbsp unsalted butter, melted
As needed finishing salt
For the Improved Gravy
1 tbsp fresh sage, chopped (optional)
2 tbsp all purpose flour
1 cup whole milk
To taste kosher salt
To taste freshly ground black Pepper
⅛ tsp freshly grated nutmeg
DIRECTIONS
1.
For the Simple Biscuit
1.
Preheat the oven to 375°F.
2.
Combine all dry ingredients in a large bowl.
2 cup all purpose flour
1 tbsp baking powder
½ tsp kosher salt
½ tsp baking soda
3.
Add the cream and mix until just combined.
1 ½ cups heavy cream
4.
Dump the dough out onto a lightly floured surface.
5.
Roll the dough out to a rectangle about ½ inch thick.
6.
Using a floured biscuit cutter, cut out biscuits.
7.
Place the cut biscuits on a parchment-lined baking sheet and bake for 15-20 minutes or until golden brown.
8.
Once the biscuits have come out of the oven, brush them with melted butter and finishing salt.
2 tbsp unsalted butter, melted
As needed finishing salt
9.
Allow to cool slightly before serving.
10.
For the Sausage Gravy
1.
In a large skillet, add the sausage meat and cook over medium-high heat until completely browned. Be sure to break up any large chunks with a wooden spatula or a potato masher.
6 breakfast sausages, casings removed
2.
Add butter and allow it to melt and combine with the rendered pork fat. If there is less than 1 tablespoon of rendered pork fat, add an additional tablespoon of butter.
1 tbsp unsalted butter + more if needed
3.
Add the flour and stir to combine with a wooden spatula. Once the flour and fat has combined to form a roux, cook for an additional minute to cook the raw flour.
2 tbsp all purpose flour
4.
Slowly add milk in multiple additions, making sure each addition has been fully incorporated before adding the next. Continue cooking the mixture over medium-low heat until thickened, about 2-3 minutes.
1 cup whole milk
5.
Season with salt and pepper to taste.
freshly ground black pepper
kosher salt
6.
Serve atop freshly baked biscuits.
7.
For theImproved Biscuits and Gravy:
1.
Biscuit recipe credit: America’s Test Kitchen
2.
For the Homemade Breakfast Sausage
1.
Place meat-grinding tools in the freezer for 30 minute to 1 hour before using.
2.
Cube pork butt, removing any pieces of pure fat. Likewise, cut the bacon into 1 inch square and combine both meats.
3 lbs (fatty) pork butt
1 lb thick cut bacon
3.
Transfer the meats to a rimmed baking sheet lined with parchment paper and place in the freezer to firm up before grinding. Make sure not to overcrowd the sheet tray, use two if necessary.
4.
Using the largest grinder setting or slide, grind the chilled meat.
5.
Add chopped herbs, red pepper flakes, nutmeg, garlic powder, brown sugar, salt, and pepper.
5 ½ tsp (per lb of meat mixture) fresh sage, chopped
1 tsp (Per lb of meat mixture) fresh rosemary, chopped
1 tsp (Per lb of meat mixture) fresh thyme, chopped
¼ tsp (Per lb of meat mixture) red pepper flakes (optional)
⅛ tsp (Per lb of meat mixture) freshly ground nutmeg
¼ tsp (Per lb of meat mixture) garlic powder
1 tsp (Per lb of meat mixture) light brown sugar
¼ tsp (Per lb of meat mixture) ground fennel
1 tsp (Per lb of meat mixture) kosher salt
¾ tsp (Per lb of meat mixture) freshly ground black pepper
6.
Using your hands, gently fold the meat together a few times to improve the texture.
7.
Refrigerate or freeze until ready to cook.
8.
For the Old Fashioned Biscuits
1.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
15 oz all purpose flour
2 tbsp white sugar
4 tsp baking powder
½ tsp baking soda
1 ½ tsp kosher salt
2.
Grate the frozen butter sticks into the bowl and fold to combine.
8 oz (2 sticks) unsalted butter, frozen
3.
Make a well in the flour/butter mixture and add the buttermilk.
1 ¼ cup buttermilk, cold
4.
Mix until a very loose dough forms, then turn the dough out onto a heavy floured work surface.
5.
Gently roll the dough out to a rectangle about 12” x 9”. Using a bench scraper, fold the rectangle in thirds.
6.
Re-flour the work surface and rotate the dough 90°. Repeat the rolling, folding, and rotating method five times to create a network of flaky butter layers.
7.
Wrap the final dough envelope in plastic wrap and refrigerate for 30 minutes or up to overnight. Towards the end of the resting time, preheat the oven to 400°F.
8.
Flour the work surface once more and place the chilled dough in the center. Roll the dough out to a rectangle about 10” x 6” and ½ inch in thickness.
9.
Using a very sharp blade, cut off the edges to form a perfect rectangle. Then cut the rectangle in half lengthwise and again, in thirds horizontally. The result should be 6 equally sized biscuits. Be sure not to touch the cut sides with your fingers, this will cause the biscuits to bake unevenly.
10.
Transfer the biscuits to a large rimmed baking sheet lined with parchment paper. Brush them with melted butter and a sprinkling of finishing salt.
2 tbsp unsalted butter, melted
As needed finishing salt
11.
Bake for 20-25 minutes or until golden brown and doubled in height.
12.
Allow the biscuits to cool slightly before slicing in half and/or serving.
13.
For the Improved Gravy
1.
In a large skillet, add the sausage meat and cook over medium-high heat until completely browned. Be sure to break up any large chunks with a wooden spatula or a potato masher.
For the Homemade Breakfast Sausage
2.
Lower the heat to medium, then add the sage and flour. Stir to combine the flour and the rendered pork fat.
1 tbsp fresh sage, chopped (optional)
2 tbsp all purpose flour
3.
Cook the roux for 1 minute and then gradually add the milk in multiple additions. Make sure each addition of milk is fully incorporated before adding the next. Cook for 2-3 minutes until the mixture has thickened to a gravy consistency.
1 cup whole milk
4.
Season the gravy with salt, pepper, and nutmeg.
To taste kosher salt
To taste freshly ground black Pepper
⅛ tsp freshly grated nutmeg
5.
Serve the gravy atop freshly baked and halved biscuits.
For the Old Fashioned Biscuit
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