Biscuits and Sausage Gravy

Instructions (6 steps)

1. 1

   Make the biscuit dough: Preheat oven to 425°F. Mix 2 cups all-purpose flour (for biscuits), 1 tablespoons baking powder, and 0.5 teaspoons salt (for biscuits). Work 6 tablespoons cold butter, cut into small cubes into the flour with your fingers until crumbly. Stir in 0.8 cups cold buttermilk (or milk with 1 tsp vinegar) until just combined. Do not overwork.

2. 2

   Shape and bake biscuits: Turn dough out on a floured surface. Pat to 1-inch thick. Cut into rounds or squares and place on a baking sheet. Bake 12–14 min until golden brown.

3. 3

   Brown the sausage: While biscuits bake, cook 1 pounds breakfast pork sausage (mild) in a large skillet over medium heat, breaking it up, until browned throughout.

4. 4

   Make the gravy: Sprinkle 0.3 cups all-purpose flour (for gravy) over the sausage and stir to coat. Cook 1–2 min. Gradually pour in 2.5 cups whole milk, stirring constantly to prevent lumps.

5. 5

   Thicken the gravy: Simmer over medium heat, stirring often, until thick and creamy, about 4–5 min. Season generously with 0.5 teaspoons salt (for gravy) and 1 teaspoons black pepper (for gravy — be generous).

6. 6

   Serve: Split biscuits and ladle gravy over the top.