Best Biscuits and Gravy

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I can always tell that a certain dish is really good, if seeing photos of it makes me wish I had a helping of it! My husband and I wanted to find a fantastic biscuit recipe, and when we tried this one from allrecipes.com, we knew we didn’t need to look any further!

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I am no bread guru (I’m still working on my fear of yeast dough), but these were simple to put together, and really didn’t take much more time than my favorite¬†drop biscuits. A bit of kneading is enough to give you perfectly fluffy layers!

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If this is the best biscuits and gravy recipe, you may be wondering why there are no pictures of the gravy… I was showing my husband the handful of photos I did take, and we both agreed none of them were going on the blog.¬†A quick Google image search reconfirmed to me that sausage gravy, while delicious, is one of those non-photogenic foods. So, you get photos of puffy biscuits- yum!

Biscuits:

  • 2 cups flour
  • 1 Tbsp baking powder
  • 1 Tbsp sugar
  • 1 tsp salt
  • 1/3 cup shortening
  • 1 cup milk

1. Preheat oven to 425.

2. In a medium bowl, whisk the flour, baking powder, sugar, and salt. Cut in shortening until the mixture resembles coarse meal. Add milk. The batter should pull away from the bowl.

3. Knead dough on a floured surface 15 to 20 times, then roll out to 1 inch thickness. Cut biscuits with cookie cutter, and place on a greased baking pan.

4. Bake 8-13 minutes, or until edges and top are golden brown.

 

Gravy:

  • 1 lb ground sausage, cooked
  • 3 Tbsp butter
  • 1/4 cup flour
  • 3 cups milk
  • salt and pepper to taste

1. Melt butter in a large sauce pan. Stir in flour, and mix until smooth. On medium heat, cook until light brown. Gradually whisk in milk, until thickened. Stir in cooked sausage. Season with salt and pepper. Reduce heat, and simmer 12 to 15 minutes. If gravy is too thick, add a little more milk.

{Kudos to “J.P.’s Big Daddy Biscuits” and “Bill’s Sausage Gravy” on allrecipes.com!}

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