Biscuits and Gravy

10 years ago, I thought sauce is only paired with meats or pasta dishes. And that bread is to be eaten with just butter and jellies. I was proven wrong, y’all!

biscuits and gravy

Biscuits and Gravy
Yield: 2-3 servings
Prep time: 15 minutes
Cook time: 30 minutes

For the biscuits:
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons granulated sugar
1 teaspoon salt
3/4 cup unsalted butter, chilled and cut into 1/4-inch pieces
1 cup buttermilk

For the gravy:
1/2 pound ground italian sausage
1 10.5-ounce can low sodium cream of mushroom soup
1/4 cup half and half
salt & pepper, to taste

For the biscuits:
1. Preheat the oven to 425ºF. Line a baking sheet with parchment paper or silpat baking mat.
2. In a bowl, sift the dry ingredients together: flour, baking powder, baking soda, sugar, and salt. Rub in the chilled butter cubes until the mixture resembles coarse meal. Add buttermilk and stir just until evenly moistened.
3. Drop 1/4 cup of dough onto the prepared baking sheet. Bake for 15 minutes, or until the biscuits are golden brown on top. Serve warm with gravy.

For the gravy:
In a skillet over medium heat, cook the sausage until crumbled and cooked through. Add the mushroom soup and half and half. Stir until combined. Simmer for 10 minutes. Season with salt and pepper, according to taste.

Biscuit Recipe adapted from Bon Appétit


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