There are many recipes out there for biscuits and gravy but I’ve had many ask me how I make mine so here you go..
Ingredients for gravy:
- Breakfast sausage (we get ours from a local butcher)
- Half and half
- Salt and pepper to taste
I prefer an iron skillet for making gravy. First, Brown sausage. I use about 1lb for 3-4 people.
After browning, add about a tablespoon of butter. Stir until it melts.
Next, sprinkle a thin layer of flour over the sausage, maybe about 1/3 cup.
Stir the flour into the sausage really good until you don’t see the powder anymore. This make sure there are no lumps.
Pour about one cup of 2% milk in and stir. Add salt and pepper at this time to taste. Also make sure to scrape the bottom of the skillet to get those flavor crystals mixed in.
The gravy will start to thicken. At this point you can add more milk a little at a time until you get your desired thickness.
Keep warm until ready to serve.
Now for the yummy biscuits. I like to use Hudson Cream Short Patent Flour. You can also use all purpose flour but I really prefer this flour for the flaky texture.
This recipe makes 6-7 biscuits.
Ingredients for biscuits:
- 2 Cups Flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 Tablespoon baking powder
- 1 stick of cold butter cut into small cubes
- 3/4-1 cup Half and Half
I like to use a wide shallow bowl for mixing, just preference. Mix all dry ingredients together in the bowl.
Add cold cubed butter. It’s important to keep the butter cold.
I use a pastry cutter to blend the butter into the flour. You can also use a fork.
Blend it until you have a course texture throughout.
Pour in half and half a little at a time until all the flour is worked together.
The dough will stick together, it shouldn’t be to dry and it shouldn’t be to wet. Turn it out onto a floured surface. It is VERY important not to over work the dough. If you do, your biscuits will be tough and dry.
Lightly roll the dough out until it’s about 1” thick.
Pick up an edge an fold it in half. Lightly roll dough again.
Again, pick up an edge and fold it over. This is how you get the layers that pull apart. Flatten down again, dough should be 2-3” thick.
Now for my fancy biscuit cutter. I use an aluminum vegetable can. It’s the perfect size. I actually have a fancy biscuit cutter but I prefer this can.
Now for one of the most important tips in biscuit making. This is crucial. Push the can straight down into the dough, DO NOT TWIST. If you twist the can you will seal the edges and there goes your flaky layers. Pull straight up and pick up your biscuit.
It should be about this thick.
Place the biscuits in an ungreased biscuit pan. Brush melted butter on top of each biscuit. Bake at 425* for about 14 minutes. Every oven is different, that’s how long mine takes, so keep an eye on them. Brush butter on one more time and let bake an additional 3-4 minutes.
See the pull apart layers? You don’t need a knife to cut these open.
They are crisp and flaky on the outside and soft and tender on the inside. The perfect landing spot for a heap of gravy.
And there you go…a nice hearty breakfast. Enjoy!!