Flaky Biscuits and Gravy (Print Version)
# Ingredients:
→ Biscuits (Store-bought works too)
01 -
2 tablespoons sugar
02 -
1 cup + 2 tablespoons chilled buttermilk, separated
03 -
8 tablespoons unsalted butter, cold and diced small
04 -
1 teaspoon salt
05 -
2 tablespoons baking powder
06 -
2½ cups all-purpose flour, plus extra for rolling
→ Gravy
07 -
1 teaspoon dried parsley
08 -
⅓ cup flour
09 -
1½ teaspoons beef bouillon
10 -
3¾ cups milk
11 -
¼ teaspoon pepper
12 -
¼ teaspoon paprika
13 -
½ teaspoon onion powder
14 -
Pinch of red pepper flakes, or more if you like it hot
15 -
1 teaspoon garlic powder
16 -
¼ teaspoon dried thyme
17 -
½ teaspoon salt
18 -
¼ teaspoon rubbed sage
19 -
1 pound mild ground pork sausage
# Instructions:
01 -
Turn oven to 425°F and get a baking sheet lined with parchment paper.
02 -
Mix the flour, baking powder, sugar, and salt in a bowl or food processor. Toss in the butter and pulse until it looks coarse, like peas. Move the mix to a bowl, add 1 cup buttermilk, and gently fold until it forms a rough dough.
03 -
On a floured counter, press the dough out into a 9x6-inch rectangle (no rolling pin needed). Fold the sides inwards to meet at the center. Turn 90 degrees and do this pressing and folding two more times.
04 -
Use a 2½-inch cutter to punch out 8 rounds. Space them 1½ inches apart on your baking sheet. Chill in the fridge for 20 minutes.
05 -
Brush the tops of the biscuits with the extra buttermilk. Bake them for 15-20 minutes, or until golden and crisp on top.
06 -
Brown the sausage over medium heat in a large pan. Sprinkle the flour on top and cook while stirring for 2 minutes. Turn the heat to low and slowly add the milk, mixing constantly. Add the bouillon and the rest of the spices.
07 -
Keep cooking, stirring often, until it thickens up (5-10 minutes). For a thinner consistency, just add extra milk.
08 -
Split open warm biscuits and spoon the gravy right over them.
# Notes:
01 -
If needed, swap buttermilk for sour milk (1 tablespoon lemon juice mixed into milk to make 1 cup + 2 tablespoons)
02 -
Good for freezing—lasts up to 3 months
03 -
Try different sausage varieties to change things up