Herby Biscuits & Gravy
Get ready to treat yourself to a down-home favorite with this amazing homemade buttermilk biscuit and sausage gravy recipe. These biscuits are flaky, buttery, and oh-so-delicious, while the creamy sausage gravy adds a hearty and satisfying touch.
This recipe is awesome for several reasons:
- It brings together the perfect combination of flaky homemade buttermilk biscuits and savory sausage gravy, creating a comforting and indulgent meal that's perfect for a lazy weekend morning or special breakfast treat.
- The biscuits are made from scratch, allowing you to control the ingredients and ensure a fresh, flavorful result that store-bought biscuits can't match.
- The creamy sausage gravy is rich, flavorful, and satisfying, adding a hearty element to the dish that will leave you feeling warm and content.
- This recipe is easy to follow, with simple steps that even beginner cooks can master, making it a great option for those looking to expand their culinary skills.
- It's a versatile dish that can be enjoyed for breakfast, brunch, or even dinner, making it a go-to recipe for any time of day.
Health Swaps
While this dish may not be the healthiest option on the menu, you can make some tweaks by using low-fat milk in the gravy or switching out regular sausage for turkey sausage for a lighter meal.
Cooking Your Best
The key to perfect biscuits is to handle the dough gently and avoid overmixing. Just fold the dough over on itself a few times to create those amazing layers that make biscuits so irresistible. For a fun kitchen experiment, try adding different herbs and spices to the gravy like thyme, sage, or red pepper flakes to give it your own special twist.
Ingredients
For the biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup unsalted butter, cold and cut into small cubes
- 1 cup buttermilk- 1/4 cup unsalted butter, melted (for brushing on top)
- Additional flour for dusting
For the gravy:
- 1 lb pound breakfast sausage
- 1/4 cup all-purpose flour
- 3 cups low fat milk
- 1 teaspoon rosemary
- Salt and pepper to taste
Directions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some larger pea-sized pieces of butter remaining.
- Make a well in the center of the mixture and pour in the buttermilk. Stir until just combined, being careful not to overmix.
- Turn the dough out onto a floured surface. Dust the dough and your hands with flour and gently fold the dough over on itself a few times to create layers. Be careful not to overwork the dough.
- Roll out the dough to about 1-inch thickness.
- Using a biscuit cutter or a glass, cut out biscuits and place them on the prepared baking sheet.
- Brush the tops of the biscuits with melted butter.
- Bake for 15-20 minutes, or until the biscuits are golden brown and cooked through.
- While the biscuits are baking, cook the sausage and rosemary in a large skillet over medium heat until browned (no pink to be seen) and crumbled.
- Sprinkle the flour over the sausage and cook, stirring constantly, for 1-2 minutes.
- Slowly whisk in the milk, stirring constantly until the mixture thickens and comes to a simmer.
- Reduce the heat to low and continue to cook, stirring occasionally, for 5-7 minutes or until the gravy has thickened. Season with salt and pepper to taste.
- Split the biscuits in half and top each half with a generous spoonful of gravy. Serve immediately.
Author
Cody Landry
