Biscuits and Gravy

Updated: Biscuit recipe added below:

I love some biscuits and gravy for breakfast. It’s so flavorful and filling and I’ll often skip lunch whenever we make it. So far I’ve usually just used canned biscuits, but I think I may start exploring biscuits from scratch. For the gravy, I’ve made a few different recipes that I’ve found on the internet, but the one I made today has been my fav so far.  Here’s the recipe as I made it:

1lbs Hot breakfast sausage (I used Tennessee Pride)

1.5t Rosemary, fresh 

1.5t Thyme, fresh 

1/2t Kosher salt (plus a bit more)

1.25t Ground black pepper

3T butter

1T Worcestershire sauce

1/2c All-purpose flour

2.5c Milk

2.5c Heavy whipping cream 

Notes: You can substitute 5c milk if you don’t have heavy whipping cream. 

Gravy Instructions 

1. Brown the sausage over medium heat.
2. Add Rosemary, thyme, salt, and pepper and mix well and cook for 2 minutes..
3. Add butter and Worcestershire.
4. Once butter melts, add flour and stir well.  Continue cooking for about 3 minutes, stirring so that the flour doesn’t burn.
5. Add milk/cream and mix well.  Stir occasionally so it doesn’t burn on the bottom. 
6. Once thickened enough to coat the back of a spoon, turn off the heat and cover.
7. Bake your biscuits and once they’re ready, give the gravy a good stir.  
8. Serve over hot biscuits.

Biscuits!

Here’s a really good biscuit recipe I found that goes great with the above gravy recipe. This is purportedly the biscuit recipe from Ruth’s Diner in Utah. If you’ve never been, their biscuits are ginormous and delicious. This recipe doesn’t get quite as high as the ones from Ruth’s, but I think that may have more to do with the shape of the pan used.  Here’s the recipe as I made it:

2.75c all purpose flour

1.5t kosher salt

1T sugar

1t baking powder

1t baking soda

6T butter, chilled and cut into small pieces

3/4c buttermilk

1 egg, beaten

1/4c water

Biscuit Instructions 

1. Pre-heat oven to 425 degrees
2. Combine flour, salt, sugar, baking powder, baking soda in a large bowl. Mix well
3. Add chilled butter and use a pastry cutter and mix until crumbly.
4. Add the buttermilk, beaten egg and water.
5. Using a large utensil (I like to use a large wooden Spurtle) mix well using a folding motion.  Mix just long enough until wet and dry ingredients are blended.
6. Transfer from bowl to lightly floured counter or cutting board and do a little more folding. If the dough is too sticky, add more flour, about one tablespoon at a time.
7. Gently flatten out the dough to about 3/4” thick and cut out nine equal portions. I like to use a biscuit cutter to ensure uniform size.
8. Bake in an 8x8 or 9x9 pan for about 17-18 minutes until lightly golden on top.

Split biscuits in half and top with sausage gravy and serve!