Best Sausage Gravy and Biscuits

Ingredients and Weight:

• Biscuits:
  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 4 teaspoons (20g) baking powder
  • 1/2 teaspoon (2.5g) salt
  • 1 cup (2 sticks/227g) unsalted butter, cold and cut into small cubes
  • 1 cup (240ml) buttermilk
• Sausage Gravy:
  • 1 pound (454g) bulk breakfast sausage
  • 1/4 cup (31g) all-purpose flour
  • 3 cups (720ml) milk
  • 1/2 teaspoon (2.5g) black pepper

Preparation Time:

• 15 minutes

Cooking Time:

• 20-25 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

Biscuits: 1. Preheat oven to 450°F (230°C). 2. In a large bowl, whisk together flour, baking powder, and salt. 3. Cut in the cold butter using your fingers, a pastry blender, or two forks until the mixture resembles coarse crumbs. 4. Stir in the buttermilk until a soft dough forms. 5. Turn the dough out onto a lightly floured surface and knead for a few seconds until it comes together. 6. Roll out the dough to a thickness of about 1/2 inch (12mm). 7. Cut out 8 round biscuits using a 3-inch (75mm) cutter.

Sausage Gravy: 1. Brown the sausage in a large skillet over medium heat. 2. Drain the excess fat. 3. Sprinkle the flour over the sausage and cook for 1 minute, stirring constantly. 4. Gradually whisk in the milk until the mixture is smooth. 5. Bring to a simmer and cook until thickened, about 5 minutes. 6. Season with salt and black pepper to taste.

To Serve: 1. Split the biscuits in half and place them on a serving platter. 2. Pour the sausage gravy over the biscuits. 3. Serve immediately.

Nutritional Information:

• Calories: 550 per serving
• Protein: 20g
• Fat: 30g
• Carbohydrates: 50g

Dish Characteristics:

• Classic American comfort food
• Rich and flavorful gravy
• Flaky and fluffy biscuits
• Perfect for breakfast, brunch, or dinner

User Comments:

• "This is the best sausage gravy and biscuits I've ever had!"
• "The biscuits were so light and airy, and the gravy was perfectly seasoned."
• "This dish is a must-have for any biscuit lover."
• "I'm not usually a gravy person, but I couldn't resist this one."
• "This recipe is a keeper! I'll be making it again and again."

Special Precautions and Tips:

• For a richer flavor, use heavy cream instead of milk for the sausage gravy.
• To make the biscuits ahead of time, bake them for 10-12 minutes until golden brown. Then let them cool and store them in an airtight container at room temperature for up to 2 days. When ready to serve, reheat them in a preheated oven at 350°F (180°C) for 5-7 minutes.
• To freeze the biscuits, wrap them individually in plastic wrap and place them in a freezer-safe bag. They will keep for up to 2 months. When ready to use, thaw them overnight in the refrigerator or at room temperature for several hours.