Biscuits & Gravy

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Happy “eat all the carbs and don’t apologize for it” month! I LOVE breakfast. It’s one of my favorite foods to eat and to cook! If I’m ever in a bind on what to cook for dinner, I go for breakfast. I mean, who doesn’t have a pack of bacon in their fridge at any given moment?

September is breakfast month and biscuit month! I’ve whipped up an amazing gravy to go on a super easy biscuit recipe. I’ve made a lot of mistakes when it comes to making biscuits, but this biscuit recipe never fails me!

Slather those babies with this decadent gravy, get on the couch (cause you’re already in your comfy pants), turn on Netflix, and have a fantastic Saturday morning. That my friends is self-care. Enjoy!

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Biscuits and Gravy

This is the go-to recipe that never fails me. Not only do the ingredients come together perfectly with this recipe, but the technique is what makes a perfect biscuit as well and who doesn't love gravy on a biscuit?!

Ingredients

Sausage Gravy

• 1 lb. of breakfast sausage
• 2 tbsp butter
• ½ c all-purpose flour
• 2 c whole milk
• 1 tsp salt
• 1/2 tsp granulated garlic
• 1/2 tsp onion powder
• ½ tsp freshly cracked black pepper
• ¼ c heavy cream

Buttermilk Biscuits

• 2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1 teaspoon salt
• 8 tablespoon butter, frozen and grated
• 3/4 cup buttermilk

Instructions

Gravy

1. In a large skillet, crumble and brown sausage, on medium heat. DO NOT DRAIN GREASE. Once the sausage is browned add butter and melt. Add flour and stir, coating the sausage. Cook for approx. 3 minutes. Slowly add 1 cup of milk and stir until the mixture starts to thicken. Reduce heat to low and add an additional cup of milk. Add seasonings and let simmer for 5 minutes. Finish gravy by stirring in heavy cream. Serve over warm biscuits immediately.

Biscuits

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
2. To prepare biscuit dough, begin with grating the frozen butter into a bowl. Once grated, return the butter to the freezer until ready to use.
3. Sift flour, baking soda, baking powder, and salt together in a large bowl. Add the grated butter to the bowl. Cut the frozen butter into the flour mixture with a pastry cutter (or two forks). The mixture should combine and come together to form pieces the size of peas. Add buttermilk and stir with a fork.
4. Flour your countertop and place the dough on the floured surface. Work the dough slightly just until it comes together.
5. Using a floured rolling pin roll the dough into a rectangle about 3/4 inch thick. Fold the dough like you would be folding a letter. Bring both ends of the dough to the middle and then fold again. Roll out the dough to a rectangle again. Repeat folding and rolling two more times ending with dough rolled into a rectangle about 1 inch thick. Cut dough using a biscuit cutter or cut into squares. Place the biscuits on the parchment-lined baking sheet. Bake at 425 for about 20 minutes or until the tops are golden brown.
6. Remove from oven and brush with butter. Serve warm.

Notes:

To add other flavors to the pancake, sprinkle berries, chocolate chips, bacon, etc. on the wet side of the pancake while the first side is cooking.

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