Biscuits and Gravy
frequently-made

Ingredients

Biscuits

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 3⁄4 tsp salt
  • 5 tbsp cold unsalted butter
  • 3⁄4 cup cold oat milk

Gravy

  • 1⁄2 lb breakfast sausage
  • 3 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 2 cups oat milk
  • Salt and black pepper to taste
  • nutmeg

Method

Make the biscuits

  • Preheat oven to 400°F
  • Line a sheet pan with parchment paper
  • Cut cold butter for biscuits into small cubes
  • In a large bowl, whisk together flour, baking powder, and salt
  • Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs
  • Gradually stir in cold milk until dough comes together
  • Turn out onto a lightly floured surface and pat into a 1⁄2-inch thick rectangle
  • Cut into 6 squares using a bench scraper
  • Place on a baking sheet and bake for 12-15 minutes until golden brown

Make the gravy

  • If using sausage with casings, remove from casings
  • In a large stick skillet, cook sausage over medium heat until browned, breaking it up as it cooks
  • Add butter to the pan and melt over medium heat
  • Stir in flour and cook for 1-2 minutes to make a roux
  • Stir in milk. Hot roux, cold milk, no lumps
  • Cook until gravy thickens, which happens when it boils
  • Season to taste

Serve

  • Split warm biscuits and top with hot gravy

Notes

For 2 cups of milk, a good starting point for roux is 4 tsp each of flour and fat (butter or drippings). This 1:1 ratio of flour to fat, combined with the 8:1 ratio of liquid to roux, generally produces a gravy with medium thickness.

References