Biscuits & Gravy

Biscuits and gravy go way back. We've made it a couple of times after some experimenting, and let's just say it hasn't let down. Each batch turns out a little different, and each one gets easier and tastier. A luscious, filling gravy accompanied by Grandma's biscuits (and made in less than an hour!) will be pleasing brunch audiences all around.

INGREDIENTS
Biscuits
-3 cups flour
-1 tsp salt
-1 tsp sugar
-3 tsp baking powder
-1/2 cup butter (1 stick) cold
-1 cup plus milk
Gravy
-1 pound breakfast sausage
-1/3 flour
-4 cups milk (+/-)
-generous salt and pepper, to taste

SPECIAL EQUIPMENT
-2 1/2 inch circle cookie cutter
-baking sheet greased or with silicone liners
-large saucepan

DIRECTIONS (serves 7-12)
Original recipes credit Ree Drummond and Janene Jasinski
Biscuits
1. Combine flour, salt, sugar, and baking power in a large bowl.
2. Cut butter into the dry ingredients.*
3. Make a well in the mixture and add milk a little at a time until the dough just forms. Don't overwork.
4. Shape into a thick disk on a lightly floured surface.
5. Cut out biscuits, makes about one dozen biscuits.

6. Spread on the baking sheet greased or lined with a silicone mat and bake at 400℉ for 20-25 minutes, or until golden brown.

Gravy
1. In a large saucepan, tear sausage into small pieces. Cook until browned.
2. Add flour and stir quickly until a paste is formed and flour turns golden brown (called a roux).
3. Add milk a few cups at a time and stir until well combined. Season with salt and pepper.
4. Cook for 10 minutes, until gravy is brought to a simmer and is a thick sauce.*

Serve biscuits with gravy.

*TIPS*
Cutting butter: Make sure you have cold butter, unlike most baking recipes, which work best with room temperature. Slice the butter into cubes and then "cut" into dry ingredients. Use a fork, whisk, or pastry cutter, and literally cut the butter until it is combined with the flour mix and looks like crumbs. (Hint: you're done when butter looks like small pebbles and is harder to tell apart from the flour).
Controlling gravy consistency: If after ten minutes, your gravy is too thick, add more milk, If too thin, add a teaspoon of cornstarch mixed with a few tablespoons of water.

Scrumptiously,
Tiny Mangoes 💕