Southern Biscuits and Sausage Gravy

Ingredients

Instructions

0 of 6 steps complete

1. 1Heat oven to 425°F (220°C). Line a baking sheet with parchment. Whisk 2 cups flour, baking powder, baking soda and ½ teaspoon salt in a bowl. Cut in cold butter until pea-size pieces remain.
2. 2Stir in ¾ cup cold buttermilk just until dough comes together, adding an extra tablespoon at a time if dry. Turn onto a floured surface, pat into a rectangle and fold in thirds. Repeat the gentle pat-and-fold twice without kneading.
3. 3Pat dough ¾ inch thick and cut six biscuits with a 2½-inch cutter, pressing straight down without twisting. Gently gather scraps for the last biscuit. Set close together on the baking sheet and bake for 15–18 minutes until risen, golden and baked through.
4. 4Meanwhile, cook sausage in a large skillet over medium heat for 8–10 minutes, breaking it into crumbles, until it reaches 160°F. Leave about 3 tablespoons rendered fat in the skillet; discard excess, or add a little butter if the sausage is very lean.
5. 5Sprinkle sausage with ¼ cup flour and stir for 1–2 minutes. Slowly stir in milk until smooth. Simmer gently for 5–8 minutes, stirring often, until the gravy coats a spoon. Add pepper, taste before adding optional salt and thin with milk if needed.
6. 6Brush hot biscuits with optional melted butter. Split and spoon gravy over them. Refrigerate gravy within 2 hours for 3–4 days and reheat to 165°F with a splash of milk. Store cooled plain biscuits airtight for up to 2 days at room temperature or freeze.