This recipe for Biscuits and Gravy is a must-have in your comfort-food repertoire.
It’s not gluten or dairy free, and it’s definitely not vegetarian but this southern comfort food is a down-home favorite! Biscuits and Gravy are the ultimate savory, satisfying and stick-to-your-ribs breakfast. Perfect for a cozy weekend at home.
Just FYI, this is not an every day meal at our house! Once you’ve smothered biscuits in sausage gravy there really is no going back, you know? We try to keep it light and healthy and full of local meats and colorful vegetables over here, but sometimes the heart wants what it wants.
There is no bad biscuit in my book, and I like to try different techniques and recipes from my friends and family. Round biscuits, square biscuits, cathead biscuits, they all have a place in my recipe book! I cut these out with a rectangle-shaped cookie cutter and then cut them in half after baking. And, one note on my gravy: I like it thick with crumbled up sausage. You can adjust yours accordingly by adding more liquid. This recipe yields six to eight biscuits.
2 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
1 teaspoon sugar
1 1/2 teaspoon salt
5 tablespoons cold, unsalted butter, cut into small cubes
1 cup of half and half
2 Tablespoons of flour
Up to one cup of half and half
Salt and pepper
One package of breakfast sausage or if you really want to go insane, try Conecuh sausage from Alabama. It is not made for crumbling (it’s smoked), so cut into small cubes.
Preheat oven to 425°. Sift the flour, baking powder, sugar and salt into a large mixing bowl. Cut the butter into the flour mixture, until is resembles course crumbs. Add the half and half and stir with a fork until it forms a sticky ball.
Flour your hands and turn the dough out onto a well-floured surface. Pat it down and shape into a and pat rectangle, about an inch thick. Fold it over and pat it down (or roll it out with a rolling pin but not too much) Repeat the folding and pat one more time. Three times is the charm. Cut the dough into the shape of biscuits you want with a biscuit cutter or a floured glass. Don’t twist the cutter into the dough, though! It seals the edges and they won’t rise. Place the biscuits next to one another in a pan or skillet. It’s important that they touch because they rely on one another to rise. I like to let them rest for about ten minutes before baking them.
Bake the biscuits until they are golden, brown and delicious, about 15 minutes. I like to brush the tops with melted butter for the last few minutes of baking.
For The Gravy
While your biscuits are baking, cook off a package of breakfast sausage on medium heat, breaking it up into crumbles.Do not drain the grease from the sausage. When the sausage has browned, sprinkle the two tablespoons of flour over the sausage and the rendered grease. Turn up the heat to medium high and slowly add the half and half, stirring the entire time. Keep adding milk until you reach your desired consistency. Turn off the heat and serve over the biscuits.
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