Description
Southern comfort shines in classic biscuits and gravy, a hearty breakfast staple loved across American kitchens. Flaky buttermilk biscuits nestled under rich, peppery sausage gravy promise pure morning satisfaction for hungry diners.
Ingredients
Scale
- 1 pound (454 grams) breakfast sausage (pork or turkey)
- 2 ½ cups (600 milliliters) whole milk
- 2 cups (480 milliliters) all-purpose flour
- 6 tbsps cold unsalted butter, cubed
- ¾ cup (180 milliliters) cold buttermilk
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ tsp black pepper
- Salt to taste
Instructions
- Prep Dry Foundation: Combine flour, baking powder, baking soda, and salt in a large mixing bowl, ensuring uniform distribution of ingredients.
- Create Butter Texture: Integrate cold butter into dry mixture using a pastry cutter until the blend resembles crumbly, coarse breadcrumbs.
- Form Dough: Gently fold buttermilk into the mixture, minimizing stirring to maintain a delicate, tender dough consistency.
- Shape Biscuits: Transfer dough onto a floured surface, fold and pat into a uniform disc approximately one inch thick, then cut precise rounds using a biscuit cutter.
- Bake Golden Rounds: Position biscuit rounds on a baking sheet and roast in a preheated oven at 425F (220C) for 12-15 minutes until achieving a rich, golden appearance.
- Craft Sausage Gravy: Brown sausage in a large skillet, breaking meat into small, uniform pieces, then dust with flour to eliminate raw flour taste.
- Finalize Gravy: Pour milk into sausage mixture, whisking continuously to create a smooth, creamy consistency; season with black pepper and salt, adjusting thickness as desired.
- Serve and Enjoy: Split warm biscuits, generously drench with sausage gravy, and serve immediately to maintain optimal temperature and texture.
Notes
- Butter Temperature Control: Keep butter extremely cold for flakier, more tender biscuits. Freeze butter 10-15 minutes before cutting into dry ingredients to maintain optimal texture.
- Minimal Mixing Technique: Handle biscuit dough gently and minimally to prevent developing tough gluten structures. Overmixing transforms delicate biscuits into dense, chewy discs.
- Flour Surface Preparation: Generously dust work surface with flour to prevent sticky dough and ensure clean biscuit cutting. Use light, consistent pressure when patting and shaping.
- Gravy Consistency Management: Whisk milk gradually and consistently to prevent lumpy gravy. If gravy becomes too thick, incrementally add milk; if too thin, allow simmering to naturally reduce and thicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 563
- Sugar: 4 g
- Sodium: 1096 mg
- Fat: 34 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 84 mg