• FOR THE BISCUITS
  • 2 Cups All-Purpose Flour
  • 6 Tbs. Butter
  • 1 Tsp. Salt
  • 1 Tsp. Baking Powder
  • 1/4 Tsp. Baking Soda
  • 1 Cup Buttermilk
  • FOR THE GRAVY
  • 1 lb. Breakfast Sausage
  • 1/4 Cup All-Purpose Flour
  • 1/4 Cup Canola Oil
  • 2 Cups Milk
  • Salt & Pepper

I love breakfast food.

I especially love breakfast food for dinner.  Brinner, if you will.

One of my favorite things is Biscuits & Gravy, but the only way to really enjoy this is if it’s homemade.  The best part about it is that it’s not hard to make.  I’m not a baker, but baking biscuits isn’t as cumbersome of intimidating as, say, a cheesecake.

This whole process can be done in 30 minutes, starting with the biscuits.

Whisk together the flour, salt, baking soda and baking powder.  Cut the butter into tablespoon size pats and add to the flour.  Use a pastry cutter to work the butter into the flour until it is pretty course.  It’s important to not handle this dough with your hands unless absolutely necessary.  You don’t want the butter to melt until they are in the oven baking.  This will help create biscuits with layers you can pull apart.  Next, add the buttermilk and work it into the flour and butter mixture.  It should be a pretty sticky dough.

Turn the dough out onto a floured surface and pat it into a circle that’s about 1″ thick.  Using a cookie cutter, cut out the biscuits and place them on a non-strick cookie sheet and bake for 11 minutes in a preheated 450 degree oven.  This should make about 6 biscuits.

Growing up, I remember my grandmother using a sink stopper to cut out her biscuits, so anything round will work.

While the biscuits are baking, you can make the gravy.  In a frying pan, heat the canola oil and crumble and brown the sausage.  Once the sausage is fully cooked, add the  flour and cook for about 3 minutes.  This gets the raw taste out of the flour and creates a roux.  Add the milk and stir everything together until well combined.  Bring to a fast simmer and reduce the heat.  The gravy will thicken as it cooks, and if it starts to get too thick, just add a little more milk.  Add salt to taste.  I also add about 1 Tbs. Black Pepper.  I like the gravy to have a nice kick to it, but you can add less if you like.

You can cover your biscuits in the gravy, dip them in it, or eat both separately.  No matter how you do it, it’s equally as delicious.