Biscuits & Gravy

Biscuits and Gravy


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]


Biscuits & Gravy



2 Cups Unbleached Flour

4 Teaspoons Baking Powder

¼ Teaspoon Baking Soda

¼ Teaspoon Salt

3 Ounces Diced Cold Butter

8 Ounces Buttermilk

Combine the dry ingredients.  Gently knead in the butter.  Add the buttermilk and knead on a floured surface just enough to bring the dough together.  Do not knead more than is necessary to prevent the biscuits from becoming tough.  Roll the dough out and cut out biscuits with a biscuit cutter.  Place on parchment paper on a baking pan and bake in a preheated 400° F oven.  Bake for 10 minutes or until golden brown. Start gravy immediately.


½ Pound Ground Breakfast Sausage

2 Tablespoons Butter

4 Tablespoons Unbleached Flour

3 Cups Cold Milk

¼ Teaspoon Salt

¼ Teaspoon Pepper

In a medium sized skillet sauté the sausage until it is cooked and has released as much fat as possible.  Remove the sausage with a slotted spoon.  Do NOT drain the grease as you will need it to make a roux.  Add the butter to the grease and melt it.  Next add the flour a little at a time over medium heat.  Constantly whisk the roux and cook for about 2 minutes.  Add the cold milk a bit at a time while continuing to whisk.  Add the sausage into the roux mixture and cook for 3 minutes.  Add the salt and pepper. 

Remove biscuits from oven.  Cut the biscuits in half and pour the gravy over them.  Makes 8 to 10


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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