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
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