Homemade Biscuits and Gravy

June 03, 2022

Homemade Biscuits and Gravy

Jared and Carson would eat biscuits and gravy every day if I made it. Homemade biscuits make this recipe even better - plus this biscuit recipe is easy/quick! To add extra protein to the gravy, I add some ground beef to the breakfast sausage.

Homemade Biscuits

INGREDIENTS:

  • 2 cups all purpose floour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter - very cold (Chill butter in freezer for 10-20 minutes prior to use. Butter should be very cold)
  • 3/4 cup whole milk (buttermilk or 2% will also work)

DIRECTIONS:

  • Preheat oven to 425F and set a backing sheet aside.
  • Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
  • Remove your butter from the freezer and grate using a cheese grater (preferred method) or cut it into your flour mixture using a pastry cutter and add to the flour mixture.
  • Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
  • Add milk, use a wooden spoon or spatula to stir until combined - do NOT over mix.
  • Transfer dough to a well-floured surface and use your hands to gently work the dough together. If too sticky, add flour until manageable. 
  • Fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeat this step 5-6 times but do not overwork the dough.
  • Use your hands (NO rolling pin) to flatten the dough 1" thick and lightly dust a 2 ¾" round biscuit cutter with flour. I used a cup to cut biscuits.
  • Cut biscuits and place on baking sheet.
  • Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to cut remaining biscuits.
  • Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
  • If desired, brush with melted salted butter immediately after removing from oven. 

Homemade Gravy

INGREDIENTS:

  • 1lb breakfast sausage
  • 1/2 - 1 lb ground beef (optional)
  • Flour
  • Milk - suggest 2%
  • Pepper & Salt to taste

DIRECTIONS:

  • Cook breakfast sausage in pan until brown. 
  • If excessive fat remains in pan, drain some but leave a couple tablespoons in pan along with the cooked breakfast sausage. Turn to low heat. 
  • Add approximately 4-5 tablespoons of flour on top of cooked sausage. Stir. (I eyeball the amount of flour, sorry I don't have an amount for you!)
  • Pour milk into pan. (I eyeball this as well)
    • I usually add about 1 1/2 (estimation) cups of milk and stir while pan is on low heat. I will add more milk if needed to get to desired thickness for gravy.
  • Season gravy with pepper and salt to taste.
  • Add in cooked ground beef to taste. (optional)
  • Serve over biscuits and enjoy!

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