Biscuits and Gravy
Oh biscuits and gravy…. aren’t they just lovely? I mean who doesn’t love biscuits and gravy for breakfast.
This particular version was made with elk sausage which really took things up to the next level – YUM-eeeee. Oh my goodness. I’m kind of obsessed with elk meat. I may even have to say it is one of my favorite meats, if not my favorite. It is so amazing.
So this is a super simple, white flour version of my biscuits and gravy but you can change things around a bit if you like to make them a tad healthier. I have used coconut flour and/or whole grain flour for the biscuits and also to thicken the gravy, still delightful. My favorite milk to use to make the gravy is fresh goat milk, I wouldn’t say it changes the flavor really, but there is something really delicious about it…and it’s NOT ‘goaty’ as they say. But you certainly don’t need goat milk to make this.
- FOR THE BISCUITS
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon sugar or honey
- ½ cup cold butter, cut up
- 1 cup cold buttermilk
FOR THE GRAVY - 1 pound sausage
- ⅓ cup all purpose flour
- 2 cups whole milk
- ½ cup heavy cream
- salt and pepper to taste
- a sprinkle of red pepper flakes (optional)
- TO MAKE THE BISCUITS
- Preheat your oven to 375˚.
- In a large mixing bowl combine the flour, baking powder, baking soda, salt and if using sugar throw that in now too, if using honey wait until the wet ingredients, whisk is together a bit.
- Next add the honey if using and the butter.
- Use a pastry blender to blend the butter into the flour mixture until it resembles course sand. If you don't have a pastry blender you can just use your fingers, just be sure to place the mixture into the fridge for about 15-20 minutes to harden up the butter again when you are through. Cold butter makes for flakey biscuits and your fingers will warm the butter up.
- Then add the buttermilk and use a fork to gently toss the mixture a bit until the flour is just wet but not homogenous.
- Then dump the dough out onto a floured surface and with floured hands, very gently knead the dough 2-3 times to bind it.
- Then you can use a rolling pin or I just use my hands to press the dough out flat, you have to sprinkle it with flour to keep from sticking, you want it about 1 inch thick, maybe a tad thicker.
- Then take your biscuit cutter (or round cookie cutter, I use a 2" cutter) and cut out rounds and place them on an un-greased baking sheet.
- Repeat until all the dough is used up.
- Bake about 16-20 minutes, until golden brown.
TO MAKE THE GRAVY - While the biscuits are baking get that gravy made up, brown your sausage in a medium to large skillet over medium high heat.
- Once browned, reduce the heat to medium and sprinkle the flour over the sausage and then stir it around so the sausage is all nicely coated in flour.
- Then pour in about a ¼ cup of the milk and stir until thick, continue slowly adding milk until the gravy is a good loose consistency and then add the heavy cream, salt, pepper and pepper flakes if using.
- Once the biscuits come out of the oven, slice in half, butter and top with gravy.
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