There are lots of ways to serve them–one of my favorite being to eat them with butter and strawberry jam. Way back in the 1980’s our family acquired this delicious biscuit recipe from someone who shall remain nameless, because I don’t want to get them in trouble-and I can’t remember his name anyway. But once in a while someone wants biscuits and sausage gravy and there you go. I don’t make them often because, well, they wreak havoc on any weight loss efforts I may currently be pursuing. Cover and chill, or freeze up to 1 week.Įditor’s note: This biscuits and gravy recipe was first printed in our October 2015 issue.Here in the South, biscuits hold an honored place at your table, no matter which meal is being served. Serve hot biscuits with gravy alongside for spooning over top.ĭo Ahead: Biscuits can be cut out 1 day ahead. Stir in cooked sausage season with kosher salt and a generous amount of freshly ground black pepper. Reduce heat to medium-low and cook gravy, still whisking, until thickened, 8–10 minutes. Gradually add 2½ cups whole milk, whisking until incorporated. Whisk ¼ cup (31 g) all-purpose flour into butter mixture and cook, whisking constantly, until roux is very smooth and starting to bubble, about 2 minutes (don’t let it color this is a white gravy). unsalted butter to drippings in pan and melt over medium. Transfer to a small bowl with a slotted spoon. breakfast sausage links, chopped in a medium saucepan over medium heat, stirring occasionally, until cooked through and starting to brown, 5–8 minutes. Transfer biscuits to a prepared baking sheet, spacing 1" apart bake, rotating sheet once, until golden brown and baked through, 10–12 minutes. Pat scraps together and punch out more biscuits repeat until you can’t cut out any more (you should have 12 total). Punch out biscuits as close together as possible with cutter. Repeat once more, rolling out to a ¾"-thick round. Roll dough out again until ¼" thick, then fold in half again. Roll out until ¼" thick, then fold in half. Turn out dough onto a lightly floured surface and knead a few times just to bring together. Using a wooden spoon or fork, mix in ½ cup sour cream and ½ cup whole milk until a shaggy dough forms. Using a pastry cutter or your fingers, work ½ cup (1 stick) chilled unsalted butter, cut into pieces into dry ingredients until mixture resembles coarse meal. Morton kosher salt in a large bowl to combine. Whisk 2 cups (250 g) all-purpose flour, 2 tsp. Line a rimmed baking sheet with parchment paper. Plack rack in middle of oven preheat oven to 425°. Watch Bon Appetit food director Chris Morocco try to reverse engineer Edna Lewis’s buttermilk biscuits and gravy from taste and find more breakfast recipes like hash browns and a no-flip blueberry pancake made in a large skillet. While you can store leftover gravy in an airtight container and reheat it, it’s best the day it’s made, so don’t hold back when serving. While buttermilk biscuits may be the most iconic variety, this recipe replaces the buttermilk with a mixture of sour cream and whole milk, which means it’s easy to throw together on a whim, even if you don’t keep buttermilk on hand.Īs for the homemade sausage gravy (sometimes called sawmill gravy), breakfast sausage adds flavor and its fat helps bring the gravy together on the stovetop. The technique is simple: Repeatedly folding and rolling the biscuit dough yields lots of flaky individuated layers that pull apart neatly when you eat them. If it’s your first time making biscuits, don’t let all this scare you off. Our recipe turns out warm flaky biscuits and a rich creamy gravy. In short: biscuits and gravy is personal. And there are those for whom only Jimmy Dean pork sausage will do in their gravy. Some swear only White Lily flour can be used as the base of the flour mixture others have strong opinions about butter versus lard and how the dough should be shaped. Many folks from the American South will attest that their family makes the best biscuits. The Southern comfort food, typically served at breakfast, comes with a hefty dose of nostalgia and controversy. Let’s be clear: There is no one perfect homemade biscuits and gravy recipe.
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