Lord help me, but how I love a big plate of Biscuits & Gravy. Could there be anything worse for you on the planet? No, that’s why it tastes so good.
Biscuits and Gravy is the quintessential Southern breakfast – made with fluffy hot biscuits and white floury gravy over the top. The gravy must have the perfect mixture of grease and spice, as there is nothing worse than gloppy, tasteless white glue atop your biscuits. And, you must have your biscuits and gravy from either a well-versed Southern home cook, or a small greasy spoon diner – if you eat biscuits and gravy out of a box from the supermarket, then I am afraid you are a tool.
I searched the web for a good biscuits and gravy recipe, and figured the best one would be from Southern Living as their readers wouldn’t stand for an inferior version. Enjoy!
Makes 2 cups
- 8 ounces pork sausage
- 1/4 cup all-purpose flour
- 2 1/3 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink. Remove sausage, and drain on paper towels, reserving 1 tablespoon drippings in skillet.
Whisk flour into hot drippings until smooth; cook, whisking constantly, 1 minute. Gradually whisk in milk, and cook, whisking constantly, 5 to 7 minutes or until thickened. Stir in sausage, salt, and pepper.
Makes 2 dozen
- 1/2 cup cold butter
- 2 1/4 cups self-rising soft-wheat flour
- 1 1/4 cups buttermilk
- Self-rising soft-wheat flour
- 2 tablespoons melted butter
1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)
4. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.