biscuits & gravy: delicious southern breakfast food, name of our friend’s cats & our trivia team.

they’re also insanely easy to whip up, which is dangerous knowledge.

knowledge worthy of sharing.

BISCUITS & GRAVY
serves 4-6

FOR THE BISCUITS
2 cups all purpose flour, plus more for dusting
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/2 cups heavy cream
3 tablespoons unsalted butter, melted

FOR THE GRAVY
1 lb sausage, casings removed (we used a hot pork sausage,that’s why the gravy in the above picture is orange)
about 1/3 cup all purpose flour
2 1/2-3 cups milk (you can even use skim)
salt & freshly ground pepper, to taste

preheat the oven to 425°.  line a baking sheet with parchment paper & set aside.

in a large bowl, whisk together the flour, baking powder, salt & sugar.  fold 1 1/4 cups cream into the dry ingredients.  if the dough is not easily handled & soft, fold in more cream, about a tablespoon at a time.

lightly flour a working surface & turn out the biscuit dough.  mound the dough into a ball.  using your hands, flatten the dough into a flat disc, about 3/4 inch thick.  using a 2 1/2 inch biscuit cutter (or other round object, like a glass), cut biscuit rounds.  gather the scraps, reflatten & continue cutting until you’re out of dough.  dip the tops of each dough round in the melted butter & arrange on the prepared baking sheet.  bake for 12-15 minutes, until golden brown.

while the biscuits are baking, brown the sausage in a large skillet over medium to medium high heat.  do not drain.  sift the flour over the top of the sausage & stir until the flour has turned a light golden brown.  add enough milk to just cover the sausage & stir constantly until it becomes a thick gravy.  add salt & pepper to taste.

add biscuits to a plate, spoon gravy over top & serve immediately.

adapted from my brother-in-law, nety, & best friend, lindsey