Biscuits and Gravy

Of course! Biscuits and Gravy is the ultimate Southern comfort food breakfast: fluffy, buttery biscuits smothered in a rich, peppery, and creamy sausage gravy. Here’s how to make the classic version from scratch.

Classic Biscuits and Sausage Gravy

This recipe breaks it down into two parts: the flaky biscuits and the creamy gravy.

Part 1: Flaky Buttermilk Biscuits

Ingredients:

· 2 cups (250g) all-purpose flour, plus more for dusting
· 1 tablespoon baking powder
· 1 teaspoon granulated sugar
· 1 teaspoon salt
· ½ teaspoon baking soda
· ½ cup (1 stick / 113g) unsalted butter, very cold and cut into small cubes
· ¾ cup (180ml) cold buttermilk, plus more for brushing
· Optional: 2 tablespoons of cold shortening (for extra flakiness)

Instructions:

1. Prep: Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.
3. Cut in Fat: Add the cold, cubed butter (and shortening if using) to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is key for flaky layers.
4. Add Buttermilk: Make a well in the center and pour in the cold buttermilk. Use a fork to gently stir until the dough just comes together and there are no dry spots of flour. Do not overmix.
5. Shape: Turn the dough out onto a lightly floured surface. Gently pat it into a ¾-inch thick rectangle. Fold the dough in half, turn it 90 degrees, and gently pat it down again. Repeat this folding process 2-3 more times to create layers.
6. Cut: Pat the dough to a 1-inch thickness. Use a floured 2.5 or 3-inch round biscuit cutter to cut out biscuits. Press straight down—do not twist the cutter, as this seals the edges and prevents a good rise.
7. Bake: Place biscuits close together on the prepared baking sheet (this helps them rise up, not out). Brush the tops with a little buttermilk. Bake for 12-15 minutes, or until golden brown on top.
8. Cool: Let cool slightly on a wire rack while you make the gravy.

Pro Tip: For the flakiest biscuits, you can freeze the cubed butter for 15 minutes and chill the bowl beforehand. Handle the dough as little as possible.

Part 2: Sausage Gravy (The Sawmill Gravy)

Ingredients:

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