Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk
- 1 pound breakfast sausage
- 1/4 cup all-purpose flour
- 3 cups whole milk
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Large skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. In a large mixing bowl, whisk together the flour, baking powder, and salt.
3. Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse crumbs.
4. Add the milk and stir until the dough comes together.
5. Turn the dough out onto a floured surface and knead gently.
6. Roll the dough out to 1/2-inch thickness and cut into rounds using a biscuit cutter.
7. Place the biscuits onto a baking sheet and bake for 12-15 minutes or until golden brown.
8. While the biscuits are baking, cook the sausage in a large skillet over medium heat until browned and cooked through.
9. Sprinkle the flour over the sausage and stir to combine.
10. Gradually add the milk, whisking constantly, until the mixture thickens and comes to a simmer.
11. Reduce the heat to low and simmer for 5-10 minutes, stirring occasionally, until the gravy has thickened to your desired consistency.
12. Season the gravy with salt and pepper to taste.
13. Serve the biscuits warm with the sausage gravy spooned over the top.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 425°F
Serving size:
- Makes 8-10 biscuits
Nutritional information:
- Calories: 425
- Fat: 28g
- Carbohydrates: 28g
- Protein: 14g
Substitutions for ingredients:
- You can use self-rising flour instead of all-purpose flour and baking powder.
- You can use salted butter instead of unsalted butter, but adjust the amount of salt accordingly.
- You can use turkey sausage instead of pork sausage.
- You can use almond milk or soy milk instead of whole milk.
Variations:
- Add chopped green onions or chives to the biscuit dough for extra flavor.
- Add a pinch of cayenne pepper to the gravy for a spicy kick.
- Use bacon instead of sausage for a different flavor.
Tips and tricks:
- Make sure the butter is cold when you cut it into the flour mixture to ensure flaky biscuits.
- Don't overwork the biscuit dough or the biscuits will be tough.
- Use a sharp biscuit cutter to cut the dough into rounds.
- Cook the sausage until it's well-browned for maximum flavor.
- Whisk constantly when adding the milk to the sausage mixture to prevent lumps.
Storage instructions:
- Store leftover biscuits and gravy separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the biscuits in a 350°F oven for 5-10 minutes or until warmed through.
- Reheat the gravy in a saucepan over low heat, whisking constantly, until warmed through.
Presentation ideas:
- Serve the biscuits and gravy on a platter with fresh herbs for garnish.
- Serve the biscuits and gravy in individual bowls for a cozy breakfast.
Garnishes:
- Fresh herbs, such as parsley or chives
- Crumbled bacon
Pairings:
- Fresh fruit salad
- Hash browns
- Scrambled eggs
Suggested side dishes:
- Roasted vegetables
- Grilled chicken
- Steamed rice
Troubleshooting advice:
- If the biscuits are too dry, add a little more milk to the dough.
- If the gravy is too thick, add more milk to thin it out.
- If the gravy is too thin, whisk in a little more flour.
Food safety advice:
- Cook the sausage to an internal temperature of 160°F to ensure it's safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Biscuits and gravy is a classic Southern breakfast dish that dates back to the 1800s.
Flavor profiles:
- The biscuits are flaky and buttery, while the sausage gravy is savory and creamy.
Serving suggestions:
- Serve the biscuits and gravy with a hot cup of coffee or tea for a comforting breakfast.
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