Homemade Buttermilk Biscuits and Sausage Gravy (delicious, simple, fast)

Video Description

(Full Recipe and Directions listed below!) If you're a beginning cook, this is the perfect recipe to make from scratch. It's simple, tastes delicious, and is nearly as fast (maybe faster) to make both the biscuits and gravy from scratch than it is to make them from a can and a jar. Make 6 biscuits and more than enough sausage gravy to feed three hungry people. Level: Easy Total cooking time: 45 min ------------------------------------------ Kitchen Utensils Large mixing bowl Measuring cup (1 cup) Measuring spoons Whisk Pastry cutter or fork Cheese grater with large holes (or a knife) Spatula Bench/dough scraper (for folding dough) Biscuit cutter (or soup can) -- 2 1/2 - 3 inches in diameter Sheet pan (cookie sheet) Parchment paper (or grease pan well) Frying pan ----------------------------------------- HOMEMADE BUTTERMILK BISCUITS (makes 6 biscuits, 3-inch diameter) Ingredients (biscuits) 2 cups of All-Purpose flour. You may use self-rising flour and skip adding the next 3 ingredients) • 1 Tablespoon baking powder • 1/4 teaspoon baking soda • 1/2 teaspoon fine sea salt 6 Tablespoons grated (or chopped) salted frozen butter 1 cup cold buttermilk -- If you don't have buttermilk, add a tablespoon of either lemon juice OR distilled white vinegar to a cup of 2% or whole milk. Directions (biscuits) *Before you begin, preheat your oven to 450˙F.* 1. Measure 2 cups of AP flour into a large mixing bowl. 2. If you don't use self-rising flour, add to the AP flour, 1 tablespoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon fine sea salt. 3. Combine dry ingredients in the bowl with a whisk. 4. Chop up or grate 6 tablespoons of salted butter into the flour mixture. 5. Use a pastry cutter (or a couple of forks) to cut the butter into the flour so that it forms poured pea-sized chunks of butter. 6. With a spatula (or a mixing spoon), stir in one cup of buttermilk into the flour and butter mixture. Stir gently until the dough forms a loose, shaggy mass. 7. Flour the counter and turn the dough out onto the floured surface. 8. Using your hands and a dough scraper, form the mass into a rectangle that's about 1 inch tall. 9. Fold the dough over on itself like closing a book. Smash the dough back down to about 1 inch after the fold. Repeat this fold-and-smash process 5 times. 10. Use a biscuit cutter (or can) to stamp three biscuit rounds out of the first dough. Place finished biscuits on a parchment-lined sheet pan. Push remaining dough together and stamp out two biscuits. Repeat the process one last time. 11. Place your biscuit tray on the middle rack of your pre-heated oven (450˙F) and set your timer for 12 minutes. HOMEMADE SAUSAGE GRAVY Ingredients (gravy) 1 pound of your favorite ground breakfast sausage 2 tablespoons of bacon grease or substitute with 2 tablespoons of butter 3 tablespoons of all-purpose flour 2 cups of milk (whole or 2% work best) Salt and pepper to taste Feel free to add 1/2 teaspoon of garlic or onion powder Directions (gravy) 1. Brown and cook through 1 pound of ground breakfast sausage in a frying pan over medium-high heat. 2. Add to the browned meat, 2 tablespoons of bacon grease or substitute with 2 tablespoons of butter. 3. Check to see if your biscuits are done -- they should be lightly brown on the top and bottom (see video). If the timer is off and the biscuits are golden, remove the biscuits from the oven to let them cool. Turn the stove-top burner down to medium (5) heat. 4. Sprinkle 3 tablespoons of all-purpose flour over the browned sausage. Stir until all of the flour has absorbed (and is no longer white). 5. To the meat/fat/flour mixture, slowly add 2 cups of milk, half of a cup at a time, stirring and waiting for the mixture to thicken between each quarter cup. Once the gravy thickens and the meat starts to become hard to stir, add another quarter cup of milk, stirring constantly until all of the milk is incorporated. Add more milk if the gravy gets too thick. 6. Taste the gravy for seasoning. You will likely want to add a little more salt and some pepper. I like to also add a 1/2 teaspoon of onion or garlic powder. How does your gravy taste? If it needs more salt, start with a small amount (1/2 teaspoon) and taste immediately after before adding more. Serve the gravy hot over your delicious homemade buttermilk biscuits. Feel free to improvise with seasonings. You might want to try some grated cheese, pepper flakes, or fresh basil or sage. Enjoy! If you have questions, want to share your success with this recipe, or want to suggest a dough-based food that you'd like me to make on this channel, please subscribe, comment, and share. Best baking wishes. See you next week in the Doughjo, Tom #biscuitsandgravy #biscuitsandgravyrecipe #buttermilkbiscuits