Country Biscuits & Sausage Gravy

Tools Needed

• Skillet (cast iron preferred)

• Mixing bowls

• Baking sheet

• Whisk

• Measuring cups

• Spatula

Ingredients

Biscuits

• 2 cups all-purpose flour

• 1 tbsp baking powder

• 1 tsp salt

• 6 tbsp cold butter, cubed

• ¾ cup cold buttermilk

Instructions

1. Make the Biscuits

1. Preheat oven to 450°F.

2. In a bowl, whisk flour, baking powder, and salt.

3. Cut cold butter into flour using a fork or pastry cutter until crumbly.

4. Pour in buttermilk and stir gently until dough forms.

5. Place dough on a floured surface and fold it over itself 3–4 times (makes flaky layers).

6. Flatten to 1 inch thick and cut biscuits with a round cutter or cup.

7. Place biscuits on a baking sheet and bake 12–15 minutes until go

Sausage Gravy

• 1 lb breakfast sausage

• ⅓ cup all-purpose flour

• 3 cups whole milk

• ½ tsp black pepper

• ½ tsp salt (add more to taste)

• Pinch of cayenne (optional)

2. Make the Sausage Gravy

1. In a large skillet, cook sausage over medium heat until browned, breaking into small pieces.

2. Sprinkle flour evenly over sausage and stir for 1 minute to coat.

3. Slowly pour in milk while whisking constantly.

4. Continue cooking 3–5 minutes until gravy thickens.

5. Add black pepper, salt, and cayenne (optional).

6. Reduce heat to low until biscuits are done.

3. Assemble

• Split warm biscuits.

• Spoon sausage gravy generously over each biscuit.

• Top with extra black pepper if desired.

• Very cold butter = fluffier biscuit

• Don’t press the dough too much

• If gravy gets too thick, add a splash of milk

Tips