THE BEST BISCUITS AND GRAVY RECIPE

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 0.75 teaspoon Salt (fine sea salt)
• 0.5 teaspoon Baking Soda (aluminum‑free)
• 1 tablespoon Baking Powder (double‑acting)
• 0.25 cup Unsalted Butter (cold, cut into small pieces)
• 0.75 cup Whole Milk (room temperature, for biscuit dough)
• 2 teaspoons White Vinegar (creates a quick buttermilk)
• 3.5 cups Whole Milk (for sausage gravy, whole milk for richness)
• 0.5 pound Pork Sausage (regular breakfast pork sausage, removed from casing if needed)
• 2 tablespoons Unsalted Butter (melted, for gravy roux)
• 0.33 cup All-Purpose Flour (for gravy roux)
• 1 teaspoon Sea Salt (for gravy seasoning)
• 1 teaspoon Black Pepper (freshly ground for peppery flavor)
• 1 tablespoon Unsalted Butter (melted, brushed on biscuits before baking)

Instructions

1. Combine dry ingredients

   In a medium mixing bowl whisk together 2 cups all‑purpose flour, 3/4 tsp salt, 1/2 tsp baking soda, and 1 tbsp baking powder until evenly distributed.

   Time: PT2M

2. Cut in cold butter

   Add 1/4 cup cold unsalted butter to the dry mixture. Using two knives in a criss‑cross motion (or a pastry cutter), cut the butter into pea‑size pieces until the mixture resembles coarse crumbs.

   Time: PT2M

3. Make quick buttermilk

   Stir 3/4 cup whole milk with 2 tsp white vinegar and let sit for 1 minute.

   Time: PT1M

4. Form the biscuit dough

   Pour the buttermilk into the dry ingredients and stir with a large spoon until a shaggy dough forms. Do not over‑mix.

   Time: PT2M

5. Gentle folding and patting

   Turn the dough onto a lightly floured cutting board. Fold it over a few times—just enough to bring it together—then pat to a thickness of 3/4 to 1 inch.

   Time: PT3M

6. Cut biscuits (first batch)

   Dust a biscuit cutter or the rim of a glass with flour, press into the dough and lift out the biscuits. Gather the scraps, gently reform, and repeat to make about four large biscuits.

   Time: PT4M

7. Prepare baking sheet

   Line a baking sheet with parchment paper. Place the biscuits close together, press a small indentation into the top of each, and brush with 1 tbsp melted butter.

   Time: PT2M

8. Bake biscuits

   Bake in a pre‑heated oven at 450°F until golden brown, about 15 minutes.

   Time: PT15M

   Temperature: 450°F

9. Brown the sausage

   While biscuits bake, crumble ½ lb pork sausage into a saucepan over medium heat. Cook, breaking it up, until fully browned and no longer pink.

   Time: PT7M

10. Create the roux

    Add 2 tbsp melted butter to the cooked sausage, stir, then sprinkle in 1/3 cup flour. Cook, stirring, for 1 minute until the flour is lightly toasted.

    Time: PT1M

11. Add milk gradually

    Slowly whisk in 3½ cups whole milk, adding a little at a time and stirring constantly to prevent lumps.

    Time: PT3M

12. Season and thicken

    Stir in 1 tsp sea salt and 1 tsp freshly ground black pepper. Bring the mixture to a gentle boil, then reduce heat and simmer, stirring frequently, until the gravy thickens to a creamy consistency, about 5 minutes.

    Time: PT5M

13. Serve

    Split a warm biscuit, ladle generous spoonfuls of sausage gravy over the top, and enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

1 g