Biscuits and Gravy
- Yield: 4 1x
Ingredients
Scale
- 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
Find it online: https://hilahcooking.com/biscuits-gravy/