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Classic Biscuits and Gravy
(A classic American Breakfast from the south that has been a favorite in my house for years! Warm, fluffy buttery biscuits, with a creamy, savory sausage gravy that‘ll make your tongue dance!)
**Easy Difficulty**
Serves 6
For the gravy:
1 lbs / 450 g raw lean Breakfast Sausage Meat
1/3 cup / 45 g all purpose Flour
3 Tbsp / 45 g unsalted Butter
¼ tsp / 1 g Chilli Powder
3 ½ cups / 825 ml Whole Milk
Salt to taste
Black Pepper to taste
For the biscuits:
2 cups / 260 g all purpose Flour
2 tsp / 10 g Baking Powder
½ tsp / 2.5 g Baking Soda
1 tsp / 4 g Salt
8 Tbsp / 120 g Butter ( approx 1 stick), kept cold, cut into ½ inch / 1 cm slices
1 cup / 236 ml Buttermilk. Kept cold
1.) In a large bowl, mix together Flour, Baking Powder, Baking Soda, and Salt until combined. Add the slices of cold butter and fold the flour mixture over the cold butter to coat the slices lightly. Then, put bowl into the freezer for 15 minutes.
2.) Using a Bladed Pastry Blender, quickly cut the butter into the flour until they are pea-sized. Work quickly so the butter doesn’t melt. If you don’t own a Pastry Cutter, you can use two butter knives. Next, pour in Buttermilk and mix gently. Batter should be lumpy and chunky. Don’t over mix!
3.) With a soup spoon mounds the biscuit dough any size you like onto a baking sheet lined with parchment paper. Make sure not the make the mounds too big though or they will not cook evenly. Put baking sheet into the oven that has been set at 425 degrees F / 220 degrees C for 15 to 18 minutes until golden. When they are ready, remove from oven and set on a pastry rack to cool. Meanwhile we can make the gravy.
4.) In a large sauce pan set on medium high heat, melt butter, and then add in Lean Breakfast Sausage Meat. With the spatula, break up the meat, and brown thoroughly until the meat is fully cooked.
5.) Reduce the heat to medium and add in Flour, Black Pepper, and Chilli Powder. Mix while the flour and Sausage meat clumps together and becomes brown. Slowly add in Whole Milk while stirring, and scraping the bottom of the pan free of browned bits. Bring to a simmer to thicken, while stirring occasionally. Gravy will thicken as it sits. Meanwhile, taste the gravy and season with Salt and more Black Pepper to your liking.
6.) Place two Biscuits on a plate, and pour a serving of Gravy over the biscuits and sprinkle with chopped parsley. Enjoy a warm, comforting breakfast. Happy Eating!
Extra Info:: Ok. I have to be honest with all of you. This recipe is fattening. When I say high in calories and fat, I mean by a good chunk. I don’t know the exact caloric number, but I’d estimate it to be over 700. That’s more than a Big Mac from McDonalds. However, Biscuits and Gravy just taste soooo good. T-T
It’s buttery, fluffy, and satisfying. Creamy, with this meaty flavor you just can’t mimic without Breakfast Sausage in the gravy. Black peppery goodness with a small kick from the chilli powder. It’s just classic, but a classic eaten in moderation. Hehe.
(A classic American Breakfast from the south that has been a favorite in my house for years! Warm, fluffy buttery biscuits, with a creamy, savory sausage gravy that‘ll make your tongue dance!)
**Easy Difficulty**
Serves 6
For the gravy:
1 lbs / 450 g raw lean Breakfast Sausage Meat
1/3 cup / 45 g all purpose Flour
3 Tbsp / 45 g unsalted Butter
¼ tsp / 1 g Chilli Powder
3 ½ cups / 825 ml Whole Milk
Salt to taste
Black Pepper to taste
For the biscuits:
2 cups / 260 g all purpose Flour
2 tsp / 10 g Baking Powder
½ tsp / 2.5 g Baking Soda
1 tsp / 4 g Salt
8 Tbsp / 120 g Butter ( approx 1 stick), kept cold, cut into ½ inch / 1 cm slices
1 cup / 236 ml Buttermilk. Kept cold
1.) In a large bowl, mix together Flour, Baking Powder, Baking Soda, and Salt until combined. Add the slices of cold butter and fold the flour mixture over the cold butter to coat the slices lightly. Then, put bowl into the freezer for 15 minutes.
2.) Using a Bladed Pastry Blender, quickly cut the butter into the flour until they are pea-sized. Work quickly so the butter doesn’t melt. If you don’t own a Pastry Cutter, you can use two butter knives. Next, pour in Buttermilk and mix gently. Batter should be lumpy and chunky. Don’t over mix!
3.) With a soup spoon mounds the biscuit dough any size you like onto a baking sheet lined with parchment paper. Make sure not the make the mounds too big though or they will not cook evenly. Put baking sheet into the oven that has been set at 425 degrees F / 220 degrees C for 15 to 18 minutes until golden. When they are ready, remove from oven and set on a pastry rack to cool. Meanwhile we can make the gravy.
4.) In a large sauce pan set on medium high heat, melt butter, and then add in Lean Breakfast Sausage Meat. With the spatula, break up the meat, and brown thoroughly until the meat is fully cooked.
5.) Reduce the heat to medium and add in Flour, Black Pepper, and Chilli Powder. Mix while the flour and Sausage meat clumps together and becomes brown. Slowly add in Whole Milk while stirring, and scraping the bottom of the pan free of browned bits. Bring to a simmer to thicken, while stirring occasionally. Gravy will thicken as it sits. Meanwhile, taste the gravy and season with Salt and more Black Pepper to your liking.
6.) Place two Biscuits on a plate, and pour a serving of Gravy over the biscuits and sprinkle with chopped parsley. Enjoy a warm, comforting breakfast. Happy Eating!
Extra Info:: Ok. I have to be honest with all of you. This recipe is fattening. When I say high in calories and fat, I mean by a good chunk. I don’t know the exact caloric number, but I’d estimate it to be over 700. That’s more than a Big Mac from McDonalds. However, Biscuits and Gravy just taste soooo good. T-T
It’s buttery, fluffy, and satisfying. Creamy, with this meaty flavor you just can’t mimic without Breakfast Sausage in the gravy. Black peppery goodness with a small kick from the chilli powder. It’s just classic, but a classic eaten in moderation. Hehe.
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 722px
File Size 157.5 kB
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