Fluffy Biscuits Sausage Gravy (Print Version)
# Ingredients:
→ Biscuits (Store-bought works too)
01 -
2 tablespoons sugar
02 -
2 tablespoons baking powder
03 -
1 teaspoon salt
04 -
2½ cups plain flour, plus extra for dusting
05 -
8 tablespoons chilled unsalted butter, diced
06 -
1 cup + 2 tablespoons cold buttermilk, separated
→ Gravy
07 -
⅓ cup plain flour
08 -
1 teaspoon parsley flakes
09 -
1½ teaspoons beef bouillon
10 -
1 teaspoon garlic powder
11 -
¼ teaspoon dried thyme
12 -
3¾ cups milk
13 -
¼ teaspoon ground sage
14 -
½ teaspoon onion powder
15 -
¼ teaspoon paprika
16 -
Pinch red chili flakes (optional, or more to taste)
17 -
½ teaspoon salt
18 -
¼ teaspoon black pepper
19 -
1 pound mild pork sausage, ground
# Instructions:
01 -
Set oven to 425°F and line a baking sheet with parchment.
02 -
In a bowl or food processor, stir together flour, sugar, salt, and baking powder. Add the butter and cut or pulse until it looks crumbly. Pour in 1 cup of buttermilk and gently mix until dough is shaggy.
03 -
Lightly flour the countertop. Pat dough into a 9x6-inch rectangle (no rolling pin needed). Fold sides to the center, turn the dough 90°, and flatten again. Repeat twice more.
04 -
Take a 2½-inch cutter and punch out 8 rounds. Place them on the baking sheet about 1½ inches apart. Chill in the fridge for 20 minutes.
05 -
Brush the tops of biscuits with the leftover buttermilk. Bake for 15-20 minutes, until they look golden.
06 -
In a big pan, brown the sausage over medium heat. When cooked, sprinkle flour over it and stir for a couple of minutes. Lower the heat and gradually add the milk, followed by bouillon and all the spices.
07 -
Cook while stirring often for 5-10 minutes, or until it thickens to your liking. Add more milk if needed.
08 -
Split open those biscuits and smother them with hot gravy.
# Notes:
01 -
Swap buttermilk with sour milk (combine 1 tablespoon lemon juice with milk to equal 1 cup + 2 tablespoons).
02 -
Keeps in the freezer for up to 3 months.
03 -
Try different flavors of sausage for variety.