Biscuits and Sausage Gravy

Ingredients

Equipment Needed

• •12-inch cast iron or heavy-bottomed skillet
• •Box grater
• •2 1/2-inch round biscuit cutter
• •Whisk
• •Large rimmed baking sheet

Instructions

1. 1

   Prepare dry ingredients

   Position your oven rack in the upper third and preheat to 450°F. In a large bowl, whisk together 2 1/2 cups flour, baking powder, baking soda, and salt until thoroughly combined. This takes thirty seconds of real whisking. The leaveners must be evenly distributed or your biscuits will rise unevenly.

   A hot oven is non-negotiable. Biscuits need that initial blast of heat to create steam and lift the layers apart.
2. 2

   Cut in frozen butter

   Remove your butter from the freezer. Using the large holes of a box grater, grate the frozen butter directly into the flour mixture. Work quickly. Toss the butter shreds with the flour using your fingertips, coating each piece. You should see distinct butter pieces throughout, ranging from pea-sized to small pebbles. This is what creates your layers.

   If your kitchen runs warm, place the flour mixture in the freezer for ten minutes before adding the butter.
3. 3

   Add buttermilk

   Make a well in the center and pour in the cold buttermilk. Using a fork, stir from the center outward, gradually incorporating the dry ingredients. Stop when the dough just comes together in a shaggy mass. You should see dry spots. This is correct. Overworked dough means tough biscuits.

4. 4

   Fold and shape

   Turn the dough onto a well-floured surface. With floured hands, pat it into a rough rectangle about one inch thick. Fold it in thirds like a business letter. Pat it down again to one inch thick. Repeat this folding process two more times. This creates the flaky layers without overworking the gluten. After the final fold, pat the dough to exactly 3/4-inch thickness.

   Use a light touch. Press down, don't push outward. Imagine you're tucking in a sleeping child, not kneading bread.
5. 5

   Cut biscuits

   Using a 2 1/2-inch round cutter dipped in flour, cut straight down without twisting. Twisting seals the edges and prevents proper rise. Press the scraps together gently, pat to thickness, and cut remaining biscuits. Place them on an ungreased baking sheet with edges touching. Biscuits that cuddle rise taller.

6. 6

   Bake biscuits

   Bake for 12 to 15 minutes until the tops are golden brown and the sides look set. The moment you smell that toasty, buttery aroma filling your kitchen, check them. Brush the hot tops immediately with melted butter. They should release easily from the pan.

7. 7

   Brown the sausage

   While biscuits bake, set a 12-inch skillet over medium heat. Add the sausage, breaking it into small pieces with a wooden spoon or spatula. Cook for 8 to 10 minutes, continuing to break up any large chunks. The meat should be well-browned, not just gray. Listen for the sizzle to deepen and watch for golden edges on the crumbled bits. Do not drain the fat.

   Country-style sausage with sage and red pepper flakes makes the most authentic gravy. Avoid sweet Italian or maple varieties.
8. 8

   Build the roux

   Sprinkle the 1/4 cup flour over the sausage and rendered fat. Stir constantly for two full minutes. The flour must cook in the fat to eliminate that raw, pasty taste. You'll see it change from white to a pale blonde color. Keep stirring. This is your roux, the backbone of the gravy.

9. 9

   Add milk gradually

   Reduce heat to medium-low. Pour in about one cup of milk while stirring vigorously with a whisk. The mixture will seize up immediately into a thick paste. This is expected. Continue whisking while adding the remaining milk in a steady stream. Whisk constantly until the gravy begins to bubble and thicken, 5 to 7 minutes. It should coat a spoon and leave a clear trail when you drag your finger across the back.

   Patience here prevents lumps. If the gravy looks too thick, add more milk a splash at a time. It will continue to thicken as it sits.
10. 10

    Season aggressively

    Remove from heat. Stir in the black pepper and salt. Now taste. The gravy should have a pronounced pepper bite that cuts through the richness. Add more pepper if needed. This is not a subtle sauce. It should wake you up. Adjust salt to your preference, keeping in mind that the sausage contributed some already.

11. 11

    Serve immediately

    Split the warm biscuits in half and place them cut-side up on warm plates, two per person for generous portions. Ladle the gravy generously over the biscuits, letting it pool around them and cascade down the sides. Finish with an extra grind of black pepper. Serve immediately while everything steams and the biscuits still shatter.

Chef Tips

• •Seek out bulk breakfast sausage from a butcher who grinds their own. The fat content and seasoning surpass anything in a tube. If you must use store-bought, Jimmy Dean's original works acceptably well.
• •Self-rising flour (White Lily brand if you can find it) allows you to skip the baking powder and soda entirely. Southern bakers swear by its lower protein content for more tender results.
• •Gravy thickens considerably as it sits. If you're serving a crowd, keep it warm over the lowest possible heat with a splash of extra milk stirred in every few minutes.
• •This pairs beautifully with fried eggs. Let the runny yolk mingle with the gravy. It's not refined, but it's magnificent.

Advance Preparation

• •Biscuit dough can be made through the cutting step and frozen on a sheet pan. Once solid, transfer to a freezer bag for up to 2 months. Bake from frozen, adding 3 to 5 minutes to baking time.
• •Gravy can be made up to 3 days ahead and refrigerated. Reheat gently over low heat, adding milk to restore consistency. It will break if boiled.
• •For a true head start, brown and crumble the sausage the night before. Refrigerate it in its own fat. Next morning, warm the skillet over medium heat and proceed directly to the roux.

Frequently Asked Questions

Nutrition Information

1 serving (about 350g)