Homemade Biscuits And Gravy (Print Version)
# Ingredients:
→ Biscuits (Or use store-bought)
01 -
2½ cups all-purpose flour, plus more for dusting
02 -
2 tablespoons baking powder
03 -
2 tablespoons sugar
04 -
1 teaspoon salt
05 -
8 tablespoons cold unsalted butter, cut into small pieces
06 -
1 cup + 2 tablespoons cold buttermilk, divided
→ Gravy
07 -
1 pound mild ground pork sausage
08 -
⅓ cup flour
09 -
3¾ cups milk
10 -
1½ teaspoons beef bouillon
11 -
1 teaspoon garlic powder
12 -
1 teaspoon dried parsley
13 -
½ teaspoon onion powder
14 -
½ teaspoon salt
15 -
¼ teaspoon dried thyme
16 -
¼ teaspoon rubbed sage
17 -
¼ teaspoon paprika
18 -
¼ teaspoon pepper
19 -
Pinch red pepper flakes, plus more to taste
# Instructions:
01 -
Line baking sheet with parchment paper. Preheat oven to 425°F.
02 -
Combine flour, baking powder, sugar, and salt in food processor or bowl. Add butter and pulse until pea-sized. Transfer to bowl, add 1 cup buttermilk, and fold until shaggy dough forms.
03 -
Transfer to floured surface. Flatten to 9x6-inch rectangle without rolling pin. Fold sides into center. Rotate 90 degrees and repeat flattening and folding twice more.
04 -
Cut into 8 rounds with 2½-inch cutter. Place on baking sheet 1½ inches apart. Refrigerate 20 minutes.
05 -
Brush tops with remaining buttermilk. Bake 15-20 minutes until golden brown.
06 -
Brown sausage in large pan. Sprinkle with flour and cook 2 minutes. Reduce heat to low. Gradually stir in milk, then add bouillon and all seasonings.
07 -
Simmer, stirring often, until thickened (5-10 minutes). Adjust thickness with more milk if needed.
08 -
Split biscuits and top with hot gravy.
# Notes:
01 -
Can substitute buttermilk with sour milk (1 tablespoon lemon juice + milk to make 1 cup plus 2 tablespoons)
02 -
Freezes well for up to 3 months
03 -
Different types of sausage can be used