How many mothers or grandmothers have added flour, butter and milk and kneaded it into the perfect flaky biscuit? Or realized that if you add milk and flour to heat a delicious gravy will soon follow after? Sometimes tradition is the best thing for the soul as I was so amazingly reminded of when I made the recipe below.
Biscuits & gravy are one of those simple comfort foods that make you feel warm & fuzzy inside. My sister requested that I make these and given that I’ve never tried them before I was a little hesitant. However, what sister wants sister gets so I woke up early on Saturday morning and set to make my kitchen a mess with flour.
The biscuits are flaky and the gravy a decadent, savory thick mess that goes oh so well. Make these for your loved ones on a Sunday morning and they shall love you forever.
For the recipes click below!
6 cups all-purpose flour
4 tablespoons baking powder
1/4 teaspoon salt
3 sticks cold butter, cut into pieces
3 1/2 cups whole milk
Melted butter, for brushing, optional
Preheat the oven to 400 degrees F.
Place the flour, baking powder and salt into a food processor and pulse a few times to combine. Add the butter and pulse until the dry ingredients and the butter are mostly combined. (Alternatively, cut the butter into the dry ingredients with a pastry cutter.) Drizzle in the milk and pulse (or stir) just until the dough comes together. Do not over mix.
Using a regular table spoon, or large spoon, drop spoonfuls of the mixture onto baking trays and bake until nice golden brown, 20 to 25 minutes. If desired, brush with melted butter after you remove them from the oven.
1 pound breakfast sausage, hot or mild
1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste
Biscuits, warmed, for serving
With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
Spoon the sausage gravy over warm biscuits and serve immediately!
– The REPORTery