Biscuits and White Sausage Gravy

Biscuits and White Sausage Gravy

Groceries |

For the Biscuits:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter, cold and cut into small pieces
  • 3/4 cup buttermilk, cold

For the White Sausage Gravy:

  • 1 pound breakfast sausage
  • 2 tablespoons Foodie Tasting Room Bacon EVOO*
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk
  • 1/2 teaspoon salt 
  • 2 teaspoons black pepper

The steps to follow |

For the Biscuits:

Preheat Oven: Preheat your oven to 450°F (230°C).

Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda.

Cut in Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix the butter into the flour until the mixture resembles coarse crumbs.

Add Buttermilk: Pour in the cold buttermilk and stir until the dough just comes together. Be careful not to over mix.

Shape the Dough: Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1/2 inch thick. Fold the dough in half and pat it down again. Repeat this process 2-3 times to create flaky layers.

Cut Biscuits: Roll the dough to about 3/4 inch thick. Use a biscuit cutter or a glass to cut out biscuits. Place them on a baking sheet, close together but not touching.

Bake: Bake in the preheated oven for 12-15 minutes, until the biscuits are golden brown.

For the White Sausage Gravy:

Cook Sausage: In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until it’s browned and cooked through.

Add EVOO to skillet

Add Flour: Sprinkle the flour over the cooked sausage. Stir well to coat the sausage with the flour. Cook for about 1-2 minutes to get rid of the raw flour taste.

Add Milk: Gradually add the milk, stirring constantly to prevent lumps from forming. Continue to cook, stirring frequently, until the gravy thickens, about 5-7 minutes.

Season: Season with salt and black pepper to taste. If the gravy becomes too thick, you can add a bit more milk to reach your desired consistency.

 

*can be purchased at Foodie Tasting Room

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