Fluffy Biscuits and Gravy (Print Version)
# Ingredients:
→ Biscuits (or grab some premade)
01 -
1 cup + 2 tablespoons cold buttermilk, set aside a bit for brushing
02 -
8 tablespoons chilled unsalted butter, diced small
03 -
2 tablespoons sugar
04 -
1 teaspoon salt
05 -
2 tablespoons baking powder
06 -
2½ cups all-purpose flour, with extra for dusting
→ Gravy
07 -
¼ teaspoon rubbed sage
08 -
¼ teaspoon paprika
09 -
1 pound mild ground pork sausage
10 -
Pinch of red pepper flakes, or more if you love heat
11 -
1 teaspoon dried parsley
12 -
⅓ cup flour
13 -
3¾ cups milk
14 -
1 teaspoon garlic powder
15 -
½ teaspoon salt
16 -
1½ teaspoons beef bouillon
17 -
¼ teaspoon dried thyme
18 -
½ teaspoon onion powder
19 -
¼ teaspoon pepper
# Instructions:
01 -
Set your oven to 425°F and prep a baking sheet with parchment paper.
02 -
In a bowl or processor, combine sugar, salt, flour, and baking powder. Toss in butter and mix until crumbly. Pour in 1 cup of buttermilk and gently combine till it looks rough.
03 -
On a floured surface, press the dough into a 9x6-inch shape using your hands, not a rolling pin. Fold the sides inward. Turn it, flatten, and fold two more times.
04 -
Punch out 8 rounds with a 2½-inch cutter. Set them 1½ inches apart on the sheet. Chill for 20 minutes in the fridge.
05 -
Brush biscuit tops with that leftover buttermilk. Bake for 15-20 minutes till golden and lovely.
06 -
In a big pan, fry the sausage till browned. Sprinkle on the flour and cook for 2 minutes while stirring.
07 -
Lower the heat and mix in the milk gradually. Add the bouillon and spices. Stir constantly until it thickens, which takes 5-10 minutes. Add more milk if you want it thinner.
08 -
Split open the biscuits and pour warm gravy over them before serving.
# Notes:
01 -
If out of buttermilk, mix 1 tablespoon lemon juice with milk and top off to 1 cup + 2 tablespoons
02 -
Freeze leftovers for up to 3 months
03 -
Switch up the sausage for different flavors