'Classic' Biscuits and Gravy Recipe
'Classic' Biscuits and Gravy
Buttermilk Biscuits with Sausage / Sawmill / Country Gravy
Submitted By: Taz
Ingredients:
| Southern Buttermilk Biscuits: 2 Cups All Purpose Flour 4 tsp Baking Powder ¼ tsp Baking Soda ¾ tsp Kosher Salt 2 Tbs Unsalted Butter - chilled 2 Tbs Shortening - chilled 1 Cup Buttermilk - chilled |
Gravy: ½ lb Thick Cut Smoked Bacon - apx 6-8 slices 1 lb Breakfast Sausage Meat 3 Tbs Unsalted Butter ¼ Cup All Purpose Flour ⅛ tsp Onion Powder ⅛ tsp Garlic Powder 3 Cups Whole Milk Fresh Ground Black Pepper to taste Kosher Salt to taste |
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Preparation:
Biscuits:
- Preheat oven to 450°F
- In a large mixing bowl, combine the dry ingredients - Cut your chilled butter into small cubes (the smaller the better) and add to the dry mixture along with the shortening - Using your fingertips, QUICKLY (you don’t want the butter/shortening to melt) work the butter and shortening into the dry mixture until it has the appearance of crumbs about the size of small peas
- Make a well in the center and add the chilled buttermilk - Stir until the dough just comes together into a sticky mass
- Turn out the dough onto a floured surface and dust with more flour - Flour your hands and gently fold the dough over onto itself 8-9 times - Press out into a round ‘sheet’ about 1 inch thick and using a 2 inch cutter, cut out as many disks as possible and transfer each disk to a baking sheet with each just barely touching - Reform the ‘leftover’ dough and repeat until you have used it all
- Bake in the center of the oven until puffed up and lightly golden on top (apx 15-20 minutes) and serve hot
Gravy:
- Heat a large skillet over medium-high heat - Add the sausage meat and allow to cook (breaking up the meat as you go) until evenly browned - Using a slotted spoon, transfer the browned sausage to a clean bowl leaving the drippings in the skillet
- Reduce heat to medium and return the skillet to the heat - Add the butter and allow to melt and foam
- Whisk in the flour 1 Tbs at a time until thoroughly combined - Whisk in the onion and garlic powder - Allow to cook (whisking constantly) for 2 minutes
- Slowly whisk in the milk until fully incorporated - Bring to a simmer and allow to cook (whisking regularly) until smooth and thickened to your liking (apx 6-8 minutes)
- Adjust seasoning with salt and pepper to taste and add back the browned sausage - Thoroughly combine
- Serve immediately over your warm, fresh baked buttermilk biscuits, OR skip the biscuits and serve over toast, cornbread wedges, English muffins, smashed potatoes. skillet fried pork chops or steak, or even hash browns, tater tots, skillet potatoes, french fries, or use your imagination!
