Southern Biscuits with Gravy (Print Version)
# Ingredients:
→ Biscuits (Or grab ready-made ones)
01 -
2½ cups regular flour, with extra for work surface
02 -
2 tablespoons baking powder
03 -
2 tablespoons sugar
04 -
1 teaspoon salt
05 -
8 tablespoons ice-cold unsalted butter, diced small
06 -
1 cup + 2 tablespoons chilled buttermilk, split up
→ Gravy
07 -
1 pound gentle ground pork sausage
08 -
⅓ cup flour
09 -
3¾ cups milk
10 -
1½ teaspoons beef bouillon
11 -
1 teaspoon garlic powder
12 -
1 teaspoon dried parsley
13 -
½ teaspoon onion powder
14 -
½ teaspoon salt
15 -
¼ teaspoon dried thyme
16 -
¼ teaspoon rubbed sage
17 -
¼ teaspoon paprika
18 -
¼ teaspoon pepper
19 -
Dash red pepper flakes, more if you want heat
# Instructions:
01 -
Put parchment on your baking tray. Get your oven hot at 425°F.
02 -
Dump flour, baking powder, sugar, and salt together in food processor or bowl. Toss in butter and mix till you see small chunks. Move to a bowl, pour in 1 cup buttermilk, and stir just until you get a rough, lumpy mix.
03 -
Dump onto floured counter. Pat down to make a 9x6-inch flat shape without using a roller. Bring edges to middle. Turn it quarter-way and smoosh and fold two more times.
04 -
Stamp out 8 circles with a 2½-inch cutter. Set them on your tray with gaps between. Chill for 20 minutes.
05 -
Dab tops with leftover buttermilk. Stick in oven for 15-20 minutes till they turn nice and brown.
06 -
Cook sausage in big skillet till brown. Dust with flour and stir for 2 minutes. Turn heat low. Slowly pour milk while stirring, then add bouillon and all spices.
07 -
Let bubble gently, keep stirring, until it gets thick (5-10 minutes). Add more milk if it's too thick for your taste.
08 -
Crack open biscuits and pour warm gravy over them.
# Notes:
01 -
You can swap buttermilk for DIY sour milk (mix 1 tablespoon lemon juice with enough milk to make 1 cup plus 2 tablespoons)
02 -
You can freeze leftovers for up to 3 months
03 -
Try different sausage flavors if you want