My mom is from Tennessee so I grew up eating biscuits and gravy, it was my favorite as a kid. I won’t ever be able to get mine to taste like hers but I did find an incredible version from Tasting Table. The gravy really takes this dish over the top. I used Chicken Sausage with roasted peppers in it- which gives off very little fat compared to pork sausage so I added 1 tsp of Olive oil to the gravy. While the biscuits came out amazing- nice and fluffy I did squeeze and knead the dough a little even when it says clearly in the directions not to and it’s to avoid tough biscuits but it’s a habit I have for making scones. Whatever you do don’t cook these biscuits on a cookie sheet- the butter dripped all over my oven and as my 4 year old put it, “The house is foggy, it’s going to be a cold day,” haha. It smoked up the house. Use a rim baking sheet for the biscuits. I didn’t give up with the smoking drama I just grabbed a huge knife and wet paper towel to quickly grab that grease all over my oven and used another pan to catch the drippings. I didn’t grate the butter as indicated in recipe I just sliced it with a butter knife as thinly as I could. I love this recipe so much!!! So much flavor!!!
4 ounces fresh pork breakfast sausage
1 teaspoon all-purpose flour
2 cups whole milk
Kosher salt, to taste
Freshly ground black pepper, to taste
Cayenne pepper, to taste
1. Place your biscuits in a warm oven or toaster oven to heat through.
2. Place a medium skillet pan over medium-high heat. When the pan is hot, add the sausage and brown, using a wooden spatula to break up the sausage into bite-size pieces, 4 to 5 minutes. Note: It’s okay if some of the sausage sticks to the pan.
3. Reduce the heat to medium and sprinkle the flour into the pan, stirring often for 1 minute.
4. Pour in the milk and scrape up the brown bits from the bottom of the pan. Bring the gravy to a boil. Reduce the heat to medium and cook, stirring occasionally, until the gravy thickens, 8 to 10 minutes. It should look velvety and have the thickness of heavy cream. Season the gravy with salt, black pepper and cayenne.
5. Split your biscuits and arrange in shallow bowls. Pour the gravy over the biscuits and serve immediately.
10 tablespoons unsalted butter, frozen
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
¼ teaspoon baking soda
1 teaspoon kosher salt
¾ cup chilled buttermilk
¼ cup chilled heavy cream
Flakey salt (such as Maldon), for sprinkling
1. Place a rack in the center of the oven and preheat the oven to 450°.
2. Grate the frozen butter using the large side of a box grater. Transfer the butter to a bowl and place in the freezer to chill.
3. Sift the flour, baking powder, sugar and baking soda into a large bowl. Whisk in the salt.
4. Using a fork, stir in the grated, chilled butter then make a well in the center. Add the buttermilk and cream, and stir until the dough begins to clump and become shaggy.
5. Turn the dough onto a lightly floured surface. Working quickly, gently press and fold the dough 4 to 5 times (try not to knead or squeeze the dough), then form it into a rectangle. Pat the dough down to a uniform thickness of ¾ inch.
6. Using a 2½-inch cutter, press straight down through the dough, without twisting. Gather and pat down scraps if needed. Place the biscuits on a parchment-lined baking sheet so that they are just touching and chill in the fridge for 20 minutes.
7. Sprinkle each biscuit with flaky salt and bake until golden on top, 12 to 15 minutes. Let cool slightly before serving. Make ahead: Dough can be made ahead, cut into biscuits, frozen on a sheet tray and transferred to a resealable plastic bag for up to a month.