Biscuits and Gravy
Last year when Chris and I were at “YouTube Camp“, we stumbled upon Pann’s Restaurant. From the outside, it looked exactly marvelous and once we were inside, we knew we were destined to find it. Besides a giant plate of cheese eggs and chicken and waffles, we also shared an order of biscuits and gravy.
Holy Mother of God.
They were the best biscuits and gravy I’d ever eaten. And I’ve eaten a lot of biscuits and gravy. Buttermilk biscuits and cream gravy were two of the first recipes I ever learned to make and two of the earliest videos made on this site, in fact. It’s still the breakfast item I crave the most when I’m feeling nostalgic or gluttonous or just super-duper hungover.
As soon as we got back to Austin, I got to work duplicating their crispy, crunchy, lumpy, light and airy biscuits.
My Pann’s biscuits copycat
Then on a trip to OKC this year, we happened upon another fine dining establishment, Kitchen No. 324. We went there for breakfast every morning to enjoy their humongo “cat head” biscuits with chorizo gravy. Shoot, y’all. I had to go to Oklahoma to get chorizo cream gravy??? Texas really dropped the ball on that one.
Anyway, when you put it all together here you get biscuits with gravy, but not just any gravy. Sausage gravy. Chorizo gravy, to be exact.
Biscuits and Gravy Video
Biscuits and Gravy Recipe
PrintBiscuits and Gravy
- Yield: 4 1x
Ingredients
- Biscuits:
- 1 3/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons butter
- 1 cup buttermilk
- Gravy:
- 8 ounces breakfast sausage or Mexican chorizo
- 1–2 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
Instructions
- Set oven to 450º
- Whisk flour, powder and salt together. Cut in butter.
- Add milk and mix quickly.
- Drop by large spoonfuls onto ungreased baking sheet to get 6-8 biscuits and bake 12-15 minutes.
- While biscuits bake, make the gravy.
- Cook sausage over medium heat in a medium skillet until cooked through, leaving it in large chunks (or small chunks if you like). Once cooked, remove with a slotted spoon, setting the sausage aside and retaining as much grease as possible in the skillet.
- Add enough butter to the skillet to give you about 2 tablespoons fat. Once melted, sprinkle in the flour.
- Cook the flour in the fat over medium heat for 60-90 seconds until smelling toasty.
- Whisk in half the milk until smooth.
- Add remaining milk, whisk again, and let simmer until thickened, stirring occasionally.
- The biscuits should be done right about the time the gravy is ready.
- Add sausage back into gravy or serve it on the side.
- To serve it like Pann’s, put a ladle of gravy in the bottom of a bowl, top with a biscuit or two, and cover with more gravy.
Nutrition
- Calories: 628
- Sugar: 8
- Sodium: 1100
- Fat: 34
- Carbohydrates: 56
- Protein: 23
19 Comments
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Okay, don’t shoot me, but I’ve never had biscuits and gravy. I think it sounds really good but I’ve just never ordered it at a restaurant and I’ve never travelled to the South (other than Virginia if that counts…). I think I’d like to make this recipe because I love homemade biscuits and I love chorizo. However, I once attempted to make scones (same kind of principle with the butter/flour mixing) and they were so disgusting and weird textured and disappointing. I haven’t tried anything like that since. You make it look easy though. I think I might have to try these next weekend!
PS Not to be THAT person, but the music in this episode was very loud and distracting from your wonderfulness.
This is mouth-watering, Hilah.
Now, could you post a recipe video for making the chorizo itself?
I get the ‘willies’ when I read the list of ingredients on most store-bought brands of chorizo.
Thanks in advance!
I would like to watch your website from the beginning and on. Please let me know how I can do that
Thanks…..Peggy
Hi Peggy!
On the right side of the home page there is a list of “Archives” where you can find the earliest ones and go from there!
Those drop biscuits are amazing! I made a half batch this morning. Thank you soooo much for this recipe! They are the perfect combination of moist, crumbly, and flaky. I’ll never buy a can of biscuits again!
I’m so glad to hear that, Katricia! I love these biscuits, too. So easy and great texture.
I tried the biscuits at Kitchen 324. I don’t eat chorizo, so I’m not sure how the gravy compares. I can say with confidence that these biscuits are WAYYY better than theirs, though. Thanks again for an amazing recipe!
Yay!! Thank you for the follow-up, Katricia! 🙂
Can we use regular milk instead of buttermilk?
Yes, but you will need to add a teaspoon of white vinegar or lemon juice to the regular milk to acidify it so the biscuits will rise.
Thanks for mentioning the chorizo gravy at Kitchen 324! My wife and I live just up the street from there, and we love their biscuits and gravy. This looks really close to theirs!
How cool! We can’t wait to go there again next time we’re in OKC.
Hey hilah
while I was watching the episode on how to make the gravy I kinda asked myself that how do we know when the flour from the rux is cooked do we taste it?
Let me know as soon as you can
Hi Selena,
Once it has turned a very light beige color and smells a little toasted or nutty, you know it’s cooked. I mostly judge it by the smell rather than color, though.
Hey Hilah! My boyfriend and I made these biscuits for Valentines Day breakfast with mushroom gravy (cuz’ he’s a vegetarian), and they were amazing- thank you!
Ooh, mushroom gravy sounds super fantastic, Gretta! Thanks for writing. Glad you had a good Valentine’s Day 🙂
I remember when I was a child I found biscuit making so fascinating.lol to see some dough turn into lovely baked biscuits. Nice Recipe Hilah 😀
Regard’s
Amy Winchester
If you put the buttermilk in the freezer and melt the butter. Cool to room temp and add to the buttermilk- a great trick I learned- adds amazing flakiness!
Very cool trick, Kelly! I’ve never heard that but I will definitely try it. Thanks!