Homemade Biscuits and Gravy

June 03, 2022

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.