Classic Biscuits and Sausage Gravy (Print Version)
# Ingredients:
→ Biscuits
01 -
2½ cups all-purpose flour, plus more for dusting
02 -
2 tablespoons baking powder
03 -
2 tablespoons sugar
04 -
1 teaspoon salt
05 -
8 tablespoons cold unsalted butter, cut into small pieces
06 -
1 cup + 2 tablespoons cold buttermilk, divided
→ Gravy
07 -
1 pound mild 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 -
Pinch red pepper flakes, plus more to taste
# Instructions:
01 -
Line baking sheet with parchment paper. Preheat oven to 425°F.
02 -
Combine flour, baking powder, sugar, and salt. Cut in cold butter until pea-sized. Add 1 cup buttermilk until shaggy dough forms.
03 -
Transfer to floured surface. Flatten to 9x6-inch rectangle. Fold sides into center. Rotate and repeat folding process three times total.
04 -
Cut into 8 rounds. Place on baking sheet 1½ inches apart. Refrigerate 20 minutes. Brush with remaining buttermilk. Bake 15-20 minutes until golden.
05 -
Brown and crumble sausage. Sprinkle with flour, cook 2 minutes. Gradually add milk, bouillon, and seasonings. Simmer until thickened, 5-10 minutes.
06 -
Split biscuits and top with hot sausage gravy.
# Notes:
01 -
Can substitute store-bought biscuits
02 -
Make DIY buttermilk with milk and lemon juice
03 -
Don't overwork biscuit dough