My Grandma's Biscuits and Gravy
My all-time favorite recipe has to be my Grandma's biscuits and sausage gravy. Her biscuits were the first thing I ever learned to make, way back when I was only about four years old. She would pull a stool up to the counter and I'd climb up and help her pat out the biscuit dough. I thought it was like play dough. We had biscuits every weekend.
I still make Grandma's recipe from time to time, and they taste almost as good as hers. They make me feel close to her and my family. Ryan loves when I make biscuits and he covers them with sausage gravy.
We've always used a round biscuit cutter to cut the dough, but a few months ago, I couldn't find my cutter so I just used a knife to cut them into squares. I actually really liked it and I've been doing that since. It's fast and I don't waste any dough. I posted a picture of them on Instagram and my mom commented "biscuits are round, not square." Can't win them all, haha!
A couple tips, if you don't have buttermilk, add a splash of fresh lemon juice or vinegar to regular milk and let it stand for 5 minutes. It will begin to "sour" and you'll get a similar effect. If you don't have a pastry cutter, you can use two butter knives to cut the butter into the flour. If your biscuits aren't getting browned on the top, turn on the broiler for a minute and they'll brown right up.
Hope you and yours enjoy these as much as we have over the years! Post a picture and tag me on Instagram if you make them so I can repost!
My Grandma's Biscuits and Gravy
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients
Bicuits:
- Nonstick cooking spray
- 2 1/2 cups all-purpose flour, plus more for dusting
- 12 tablespoons (1 1/2 sticks) unsalted butter, 1 stick cubed and chilled and 1/2 stick at room temperature
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/4 teaspoon baking soda
- 1 cup buttermilk
Sausage Gravy:
- 1 pound breakfast sausage, bulk
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Cooking Directions
For Biscuits :
- Preheat the oven to 400 degrees F. Grease a baking sheet.
- In a large mixing bowl, combine the flour and the chilled, cubed butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Stir in the baking powder, salt, sugar and baking soda. Form a well in the center of the flour and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. (The dough will be slightly dry.)
- Dust a clean work surface with flour, coat your palms, and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll the dough to about 1/2-inch thick. Dip a 3-inch biscuit cutter or the rim of a 3-inch-wide glass in flour, and then cut out the biscuits. Reshape the leftover dough into a ball, roll it out again, and cut out more biscuits. Repeat this process until the dough is gone.
- Place the biscuits on the baking sheet and bake until the tops are golden brown, 10 to 12 minutes. While the biscuits are still hot, brush some of the remaining butter on each biscuit.
For Sausage Gravy :
- In a large skillet, cook the sausage over medium heat, breaking it up with a wooden spoon into crumbles.
- Stir in the flour and cook about 2 minutes over medium-low heat. Whisk in the milk and cook until the sauce begins to thicken. Season with salt and pepper. Serve with buttermilk biscuits.
