Two weeks ago, I made biscuits and gravy for the first time ever. It’s a bit crazy that I waited this long to make one of my favorite breakfast foods, but I somehow got it into my head that it would be a pain to make. I was so very wrong.
Let’s start with the gravy, modified from Pinch My Salt.
- 1 pound delicious sausage (Do not use some sort of reduced fat sausage — you’ll need the fat for the gravy.)
- 1/2 cup AP flour
- 3-4 cups whole milk (Whole milk seems to work best for a liquid gravy that isn’t too runny.)
- salt and pepper
- garlic salt (optional)
- 1 teaspoon dried sage (optional)
- 1 pinch cayenne pepper (optional)
- Brown sausage in a large frying pan. (Hopefully obvious: do not drain grease off after cooking.)
- Once the meat is thoroughly cooked and broken up into small pieces, reduce heat to medium, add flour to the frying pan, and stir it in.
- Add 3 cups of milk. Scrape up and incorporate anything lurking on the bottom or sides of the pan. Bring everything to a simmer, stirring constantly. The milk will thicken as it heats up, so you may wish to add more.
- Reduce heat to low and stir in copious amounts of salt and pepper. I use about half table salt and half garlic salt. (Taste the gravy as you go so you know how much you’ll need.) A teaspoon of dried sage is also a nice addition.
- Pour over warm biscuits and eat. (The gravy will
congealthicken a bit as it cools. Reheating it will thin it out and you can always add more milk.)
“Pour over warm biscuits and eat.” So, we should probably make some biscuits. Here’s the thing, homemade biscuits are cheap, easy, and tasty but no one will point fingers if you use the kind in the little cardboard cylinder — they’re even easier, if more expensive. If that’s the route you are going to take, it time to stop reading and go make your gravy. If you’d like to make biscuits from scratch, carry on.
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 stick cold, unsalted butter
- 3/4 cup buttermilk
- Preheat the oven to 450 degrees.
- Whisk or sift all dry ingredients together.
- Cut butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs.
- Add the liquid, mixing until just combined. (Over-mixing will make the biscuits tough instead of light and fluffy.)
- Spoon golf ball sized drops of dough onto a greased baking sheet. Place them close together so they rise up, not out.
- Bake for 12-15 minutes or until the tops are golden brown
Makes 20-24 biscuits.