Biscuits and Gravy
Published Sept. 1, 2022
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2¾cups/340 grams all-purpose flour, sifted
- 1tablespoon granulated sugar
- 1½ teaspoons baking powder
- 1teaspoon salt
- 1cup/240 milliliters buttermilk, at room temperature
- 1(5.3-ounce) container full-fat Greek yogurt, at room temperature
- ½cup/112 grams salted butter, melted, plus more as needed
- 12ounces raw breakfast sausage, casings removed
- 1small yellow onion, finely chopped
- 2large garlic cloves, grated or chopped
- 3tablespoons all-purpose flour
- 1cup unsalted chicken stock
- 1small bay leaf
- 2cups whole milk
- 1½teaspoons black pepper, preferably freshly cracked
- ½teaspoon ground sweet paprika
- ¼teaspoon ground cayenne, plus more to taste
- ⅛ teaspoon ground nutmeg (optional)
- 2tablespoons finely chopped fresh parsley
- 1tablespoon finely chopped fresh sage (from about 8 leaves)
- Salt, to taste
For the Biscuits
For the Sausage Gravy
Nutritional analysis per serving (8 servings)
477 calories; 26 grams fat; 13 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 17 grams protein; 600 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees.
- Step 2
Prepare the biscuits: In a medium bowl, using a wooden spoon, stir together flour, sugar, baking powder and salt. Mix together buttermilk and yogurt, add to the dry ingredients and stir to combine.
- Step 3
Pour melted butter into an 8-inch glass baking dish and place dough on top of melted butter. Using your hands, spread dough evenly across the dish until it touches the sides. (If the dough starts to stick to your fingers, use a little butter on your fingertips to keep it from sticking.)
- Step 4
Run a knife through the dough to score 9 equal squares. Bake until golden brown at the bottom, 20 to 25 minutes. Brush with more butter on top and set aside.
- Step 5
While the biscuits bake, make the sausage gravy: Heat a large, deep skillet over medium heat. Add the sausage and cook until browned, about 10 minutes, stirring and breaking up any large pieces with a wooden spoon or spatula.
- Step 6
Add the onion to the skillet and cook for 5 minutes, stirring occasionally. Add garlic and cook until fragrant, about 30 seconds.
- Step 7
Stir the flour into the sausage mixture and cook for 1 minute, stirring constantly, until it blends into the sausage fat. (You want to make sure it’s cooked enough that the flour taste goes away, but not so cooked that it’s toasted.)
- Step 8
Slowly add the chicken stock and bay leaf, stirring the sausage mixture until combined. Continue cooking for about 3 to 4 minutes, stirring frequently.
- Step 9
Add the milk and continue stirring. When the gravy begins to simmer, lower the heat to medium-low and cook for 7 minutes, stirring often, until thickened.
- Step 10
Add black pepper, paprika, cayenne and nutmeg (if using); stir to mix well. Add parsley and sage. Remove the bay leaf. Taste and adjust seasoning.
- Step 11
Remove the cooked biscuits by cutting them along the scoring lines and using a spatula to pop them out. Slice the biscuits to split them horizontally, then serve the sausage gravy over the open halves.
Private Notes
Comments
I learned this method from my husband's Aunt Louise in W. Va. who melts a stick of butter in the baking pan while the oven preheats, stirs together some cream biscuits (cream + self-rising flour), then bakes them as above. I think the water content in the butter prevents the biscuits from frying. Also, because the dough isn't kneaded, folded, patted out, and cut, gluten doesn't have a chance to form, so the biscuits are very tender, almost cake-like.
How it’s made in my corner of the world: brown a pound of hot Jimmy Dean sausage. Sprinkle with flour - more if you are feeding a lot of people, less (probably around three tablespoons). Stir until bubbly but not browning, like a very light roux. Add whole milk, proportionate to the amount of flour you’ve added, my family has successfully used up to half a gallon. If you’ve made a larger amount you may need to add more salt and pepper. Biscuits are regular baking powder biscuits.
Does the bottom not fry with that intense heat and all that butter? Can anyone share their experience making this? I am intrigued but a bit skeptical. Thanks in advance.
I made this sausage gravy recipe and the Butter Swim Biscuits recipe and they were a hit! Not too greasy, full of flavor with a little kick. We won't eat this way often, but great as a special treat!
Loved the biscuits. They were golden, crunchy on the outside and soft on the inside. very buttery. like buttery crumpets. The gravy turned out well when I used venison ground meat instead of sausage so it was a lot leaner as expected. First stage and parsley was a lovely touch and I’ve added smoked paprika instead of sweet paprika. I will definitely make this again for a special occasion brunch.
Seriously have never seen such a complicated recipe for biscuits and gravy. They added twice as much time and effort into the gravy as you might save making biscuits. Also, no onion in B&G...smh - please follow the wonderful descriptions by other Southern cooks for gravy. Sausage, flour, milk, s&p.
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