More Biscuit Recipes
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In my book, an ideal Saturday morning starts with biscuits and gravy. Homemade, buttery biscuits pooling with peppery sausage gravy is hard to beat, and honestly, I'm not interested in trying. Topped with thick sausage gravy, our biscuits are wonderfully crispy on the outside, making each bite truly perfect. Want to know my best tips to make this breakfast classic? Read on:
What People Are Saying:
“These biscuits are SO good. I love how crispy they get on the outside. Goes so well with the gravy.” - joc2992
After preheating the oven to 425º, we’ll start off by making our homemade biscuits. First, whisk together the flour, baking powder, sugar, and salt in a large bowl until combined.
Then, grab a box grater. I know this may sound odd, but this is one of my favorite ways to break down cold butter into manageable pieces. Using the large holes of the box grater, grate the cold butter over the flour mixture, and quickly toss with your hands to incorporate (you don’t want the heat of your hands to warm up the butter too much). Tip: Make sure your butter is COLD before you grate it.
Then, make a well into the center of your mixture using a wooden spoon. Pour in the buttermilk, then give it a stir until the dough just starts to come together. Turn it out onto a work surface, and form the dough into a 1” thick rectangle. Now, we’ll fold. Starting with the short end of the rectangle, fold the dough into thirds (think of it like you’re folding a letter). Then grab your rolling pin, and gently pat the dough back to a 1”-thick rectangle. Repeat the entire process once more. Keep in mind that this isn’t the time to dilly dally—you need to work quickly so that the butter doesn’t melt.
After patting the dough back into a 1”-thick rectangle, cut it into 8 pieces using a very sharp knife. Transfer the pieces to a large parchment-lined baking sheet, making sure that each piece is spaced around ½” apart. Melt some butter, then brush the tops of the biscuits with it.
Bake the biscuits in your preheated oven until they are flaky and the tops are lightly golden. This should take around 20 to 22 minutes.
Once the biscuits are done, we can move onto making our gravy. In a medium skillet over medium heat, cook your sausage. While cooking, break it up into pieces with a wooden spoon. Cook until the pieces are no longer pink—this should take around 8 minutes.
Sprinkle in the flour and stir it to coat, then cook until fragrant. Then, slowly pour in the milk while you continue to whisk. Bring the entire mixture to a boil, then reduce the heat to medium-low and simmer. Stir the mixture often, and simmer until it has thickened—around 5 to 7 minutes. Add the salt, cayenne, and plenty of black pepper, then stir to combine. Give it a taste, and season more as needed.
Break open the biscuits, spoon the gravy over, and top with more salt and pepper as you desire.
The full list of ingredients and instructions can be found in the recipe below.
Like most baked goods, biscuits are best still warm from the oven, but these can be made and kept frozen for up to 3 months before baking. When you’re ready for a fresh biscuit, bake it straight from frozen. You will likely need to add on a couple extra minutes to the bake time.
The gravy can be prepared and kept in the refrigerator for up to 3 days. Reheat it in a saucepan on the stove slowly while stirring. If your gravy is thicker than you like it after reheating, add a little bit of milk to loosen it back up.
(300 g.) all-purpose flour
baking powder
granulated sugar
kosher salt
(1 stick) very cold unsalted butter, plus more, melted, for brushing
cold buttermilk
breakfast sausage, casings removed
all-purpose flour
whole milk
(or more) kosher salt
Pinch of cayenne pepper
Freshly ground black pepper
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