TasteToronto | Southern Biscuits and Gravy

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Southern Biscuits and Gravy

Easy

Southern Biscuits and Gravy

Nadia Boachie

Nadia Boachie

Instagram
Southern Biscuits and Gravy

Method

Biscuits 11 Steps

  • Step 1

    Preheat oven to 425°F.

  • Step 2

    Mix your dry ingredients together; flour, sugar, salt, baking powder.

  • Step 3

    Grate frozen butter into flour mixture. (You can place all ingredients in food processor and pulse instead).

  • Step 4

    Add buttermilk and mix using a fork until you get a crumbly dough.

  • Step 5

    Pour dough out onto a lightly floured counter and bring together, forming a rectangle. Roll out dough slightly using a rolling pin, using extra flour if necessary to prevent sticking. Roll out dough to about 1 inch thick.

  • Step 6

    Using a pastry scraper to help you, fold your rectangular dough in half.

  • Step 7

    Pat down and roll out dough until it is an inch thick and fold in half again.

  • Step 8

    Repeat 2 more times, for a total of 4 folds and roll your dough out until it is about 1/2-inch thick and use pastry cutter to cut out 6 rounds. A great substitute for a pastry cutter, or round cookie cutter is a drinking glass or if you have one, the top of a cocktail shaker.

  • Step 9

    Keep bringing together scraps of dough, rolling it out until you get 6 rounds. If you have less than 6 rounds, your biscuits will probably be on the thicker side which is not an issue but you may have to increase cook time by a minute. If you have more than 6 rounds with that amount of dough, your biscuits may be too thin.

  • Step 10

    Brush the top of your biscuits with buttermilk and bake in the oven for 15 minutes until nicely browned.

  • Step 11

    Brush with melted butter while they are still hot and set aside while you make your gravy.

Gravy 7 Steps

  • Step 1

    In a skillet or pan, place your sausage removed from casings, and brown breaking up sausage into bits as you cook. This can take anywhere from 5-10 minutes to fully cook sausage depending on size of pan. Take out sausage and set aside.

  • Step 2

    Add butter into a shallow frying pan and allow to melt (you can use the same pan you made sausage in).

  • Step 3

    Add flour and whisk for at least 1-2 minutes until flour and butter mixture starts to brown but does not burn.

  • Step 4

    Add your milk and continue whisking until gravy starts to thicken.

  • Step 5

    Season with salt, poultry seasoning and black pepper.

  • Step 6

    Add your sausage to gravy and set aside until ready to serve.

  • Step 7

    You can make your gravy as thick or as thin as you like by adjusting milk. Remember the gravy will thicken as it sits so I tend to make it on the thinner side so by the time I serve it, it thickens up a bit more.

To Serve 1 Steps

  • Step 1

    Open up biscuits or leave whole, top with a healthy portion of your sausage gravy and top with a fried egg. Finish with more pepper and chopped parsley if you like.

Tags:

Toronto Recipes

Egg

Gravy

Biscuits

Southern Food

Southern Biscuits and Gravy

Easy

Southern Biscuits and Gravy

Nadia Boachie

Nadia Boachie

Instagram
Southern Biscuits and Gravy

Yields:

Serves 6

Prep Time:

0 hours 10 mins

Cook Time:

0 hours 30 mins

0.0

Rate This Recipe

Breakfast & Brunch

Ingredients

Gravy

  • 380 grams maple flavoured breakfast sausage, removed from casings

  • 3 tablespoons butter

  • 1/4 cup all-purpose flour

  • 3 cups whole milk

  • 1/2 teaspoon - 1 teaspoon poultry seasoning

  • Salt and pepper, to taste

Biscuits

  • 2 cups (250 grams) all-purpose flour

  • 1 1/2 tablespoons baking powder

  • 1 tablespoon granulated sugar

  • 1 teaspoon salt

  • 6 tablespoons (85 grams) unsalted frozen butter

  • 3/4 cups buttermilk, plus 2 tablespoons for topping

  • 2 tablespoons melted butter, to finish off biscuits

To Serve

  • 4-6 eggs

  • Chopped parsley

Send list of ingredients to myself

Method

Biscuits 11 Steps

  • Step 1

    Preheat oven to 425°F.

  • Step 2

    Mix your dry ingredients together; flour, sugar, salt, baking powder.

  • Step 3

    Grate frozen butter into flour mixture. (You can place all ingredients in food processor and pulse instead).

  • Step 4

    Add buttermilk and mix using a fork until you get a crumbly dough.

  • Step 5

    Pour dough out onto a lightly floured counter and bring together, forming a rectangle. Roll out dough slightly using a rolling pin, using extra flour if necessary to prevent sticking. Roll out dough to about 1 inch thick.

  • Step 6

    Using a pastry scraper to help you, fold your rectangular dough in half.

  • Step 7

    Pat down and roll out dough until it is an inch thick and fold in half again.

  • Step 8

    Repeat 2 more times, for a total of 4 folds and roll your dough out until it is about 1/2-inch thick and use pastry cutter to cut out 6 rounds. A great substitute for a pastry cutter, or round cookie cutter is a drinking glass or if you have one, the top of a cocktail shaker.

  • Step 9

    Keep bringing together scraps of dough, rolling it out until you get 6 rounds. If you have less than 6 rounds, your biscuits will probably be on the thicker side which is not an issue but you may have to increase cook time by a minute. If you have more than 6 rounds with that amount of dough, your biscuits may be too thin.

  • Step 10

    Brush the top of your biscuits with buttermilk and bake in the oven for 15 minutes until nicely browned.

  • Step 11

    Brush with melted butter while they are still hot and set aside while you make your gravy.

Gravy 7 Steps

  • Step 1

    In a skillet or pan, place your sausage removed from casings, and brown breaking up sausage into bits as you cook. This can take anywhere from 5-10 minutes to fully cook sausage depending on size of pan. Take out sausage and set aside.

  • Step 2

    Add butter into a shallow frying pan and allow to melt (you can use the same pan you made sausage in).

  • Step 3

    Add flour and whisk for at least 1-2 minutes until flour and butter mixture starts to brown but does not burn.

  • Step 4

    Add your milk and continue whisking until gravy starts to thicken.

  • Step 5

    Season with salt, poultry seasoning and black pepper.

  • Step 6

    Add your sausage to gravy and set aside until ready to serve.

  • Step 7

    You can make your gravy as thick or as thin as you like by adjusting milk. Remember the gravy will thicken as it sits so I tend to make it on the thinner side so by the time I serve it, it thickens up a bit more.

To Serve 1 Steps

  • Step 1

    Open up biscuits or leave whole, top with a healthy portion of your sausage gravy and top with a fried egg. Finish with more pepper and chopped parsley if you like.

Tags:

Toronto Recipes

Egg

Gravy

Biscuits

Southern Food

Southern Biscuits and Gravy