Sausage Gravy and Biscuits

1. 1
   prep

   Preheat the oven and prepare the sheet.

   Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. 2
   mix

   Combine the dry ingredients for biscuits.

   In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

3. 3
   mix

   Cut in the cold butter.

   Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

   TIPKeep the butter ice-cold. The steam from melting butter in a hot oven is what creates flaky layers.
4. 4
   mix

   Add the buttermilk to form the dough.

   Pour the cold buttermilk into the flour mixture and stir with a fork just until the dough comes together and no dry flour remains. Do not overmix.

   TIPA shaggy, slightly sticky dough makes tender biscuits. Overmixing develops gluten and makes them tough.
5. 5
   knead

   Fold and pat the dough.

   Turn the dough onto a lightly floured surface. Gently pat it into a rectangle about 1 inch thick. Fold the dough into thirds like a letter, then pat it out again to a 1-inch thickness.

   TIPThis folding technique creates flaky layers. Handle the dough as little as possible.
6. 6
   prep

   Cut out the biscuits.

   Dip a 2.5-inch round biscuit cutter in flour and press straight down into the dough without twisting. Place the rounds on the prepared baking sheet, touching each other for soft sides, or spaced apart for crisp edges. Gather scraps, pat down again, and cut remaining biscuits.

   TIPDon't twist the cutter — it seals the edges and prevents a good rise. Press straight down and lift.
7. 7
   bake · ~12 min

   Bake the biscuits until golden.

   Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, until the tops are golden brown. Remove from the oven and set aside.

8. 8
   fry · ~9 min

   Brown the sausage.

   While the biscuits bake, place a large cast iron skillet over medium-high heat. Add the ground pork sausage and cook, breaking it into crumbles with a wooden spoon, until well browned and cooked through, about 8 to 10 minutes.

9. 9
   saute · ~2 min

   Stir in the flour for the roux.

   Reduce the heat to medium. Sprinkle the 1/4 cup of flour evenly over the cooked sausage and drippings. Stir constantly and cook for 1 to 2 minutes to eliminate the raw flour taste.

   TIPDon't skip cooking the flour — that raw flavor will ruin the gravy.
10. 10
    simmer

    Gradually add the milk.

    Slowly pour in the milk while whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer, then reduce heat to medium-low.

11. 11
    simmer · ~6 min

    Simmer until thickened.

    Cook the gravy, stirring frequently, for about 5 to 7 minutes until it reaches a thick, creamy consistency that coats the back of a spoon. Season with freshly cracked black pepper and salt.

    TIPThe gravy will continue to thicken as it cools. If it gets too thick, whisk in a splash of milk until the desired consistency is reached.
12. 12
    assemble

    Split the biscuits and smother with gravy.

    Split the warm biscuits in half horizontally and place them on serving plates. Ladle the hot sausage gravy generously over the biscuits.

13. 13
    serve

    Serve immediately.

    Serve hot, with extra black pepper on the side for those who like it extra peppery.

Cuisines we love