How to Make Biscuits & Sausage Gravy

Biscuits with sausage gravy: so simple, yet so sublime.

A plate of biscuits smothered in sausage gravy addresses that deep-seated need for pampering that only it can satisfy. A biscuit on its own just does not have the same cachet or luxuriousness as when it is blanketed in a mysterious white sauce. Making biscuits and sausage gravy is a juggling act that requires attention to each individual component. When all the elements come together, a humble biscuit becomes transformed through the unguent creamy aid of the gravy, dotted judiciously with sausage, into a primordially blissful experience. Observing a few basic steps should assist to that end.

Things You'll Need

• 1 cup unbleached self-rising flour
• Knife
• Bowl
• Pastry cutter
• 1/8 cup butter (plus 1 tbsp, melted, for brushing on
• top of biscuits)
• 1/3 cup or more buttermilk
• Biscuit cutter
• Sheet pan
• 2 cups whole milk, warmed
• Saucepan
• 1/2 tbsp. oil
• 1/2 tbsp. butter
• Skillet
• 1/2 lb. bulk sausage
• 1/4 cup flour
• Pinch of dried or fresh chopped sage
• Salt and fresh ground pepper, to taste

Instructions

Biscuits

1. Measure out the flour by leveling the measuring cup with a knife, and place into a bowl.

2. Use a pastry cutter to cut the butter into the flour until you get rough granular pieces.

3. Add only enough buttermilk to form a cohesive dough.

4. Knead lightly on a floured surface, but only for a few turns.

5. Cut into rounds using the biscuit cutter and place on a sheet pan so that the biscuits are crowded together. Brush butter on the tops and bake for eight minutes until browned at 500 degrees Fahrenheit.

Sausage Gravy

1. Heat the milk in the saucepan, taking care that it does not boil.

2. Combine and melt the butter and oil in the skillet over medium high heat.

3. Crumble the sausage and cook until browned.

4. Stir in the flour and combine with the sausage.

5. Pour in the warmed milk and cook until thickened.

6. Lower the heat, add sage, salt and pepper. Continue to cook and stir until you reach the desired consistency and taste.

7. Heap the sausage gravy over freshly baked biscuits.

Tips & Warnings

• Make a vegan batch of biscuits and sausage gravy by omitting the meat and milk products and substituting coconut oil, soy or rice milk and vegan sausage crumbles.

References

• Pillsbury: Unbeatable Sausage Gravy and Biscuits
• Chez Bettay: Vegan Biscuits & Sausage Gravy