Homemade Biscuits with Sausage and Herb Gravy
Biscuits and Gravy is my all time favorite recipe. No question, if it is on the menu, I’m ordering it. My Grandpa used to live in Las Vegas and when we would visit he would always take us to Sunset Station for their breakfast buffet. If you didn’t know, buffets are all the rage in Vegas;) Anyways, I would always get the biscuits and gravy. Was it good? Probably not but it didn’t matter, it was my favorite.
This recipe is just about the best thing I’ve ever had. It’s that good! The biscuits are perfectly flakey and the gravy has a cozy winter feel from all the herbs. It’s simply the best!
Entertaining tips:
Make the biscuits the day before and keep them in the refrigerator. Reheat them in the oven at 300 degrees for 5-8 minutes.
You can totally make the gravy ahead of time too. Add a splash of milk to thin it out if it gets too thick.
Recipe:serves 6-8
Ingredients:
For the biscuits:
3 cups all purpose flour
1 1/2 Tbsp Baking Powder
1 tsp salt
1 stick +7 Tbsp cold unsalted butter
1 1/4 cup cold buttermilk
For the gravy:
1 lb breakfast sausage
2 Tbsp unsalted butter
2 Tbsp flour
2 1/4 cup milk
1/4 tsp salt
1/4 tsp ground pepper
1/2 Tbsp fresh rosemary, chopped
1/2 Tbsp fresh thyme, chopped
1/2 cup grated parmasan cheese
2 Tbsp unsalted butter
Directions:
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper and set aside.
In a large bowl, combine flour, baking powder, and salt.
Cut 1 stick of butter into small cubes and add to the flour. Using a pastry cutter or back of the fork press the butter into the flour, breaking the butter and mixing at the same time. The flour will still be dry with chunks of butter throughout.
Add buttermilk and stir to combine, careful not to over stir.
Sprinkle flour on a clean, cold surface and pour the flour mixture out.
Using a rolling pin, roll dough to a rectangle shape about 1/2” thick
Slice 6 Tbsp butter into 8 slices.
Place the butter on 1/2 of the dough and then fold the other half of the dough over the butter.
Roll out again to another rectangle.
Fold in half and roll out one more time. You want the dough to be about 1” thick.
Using a biscuit cutter or knife, cut out biscuits and place on lined baking sheet.
Melt 1 Tbsp butter and brush over the top of the biscuits. Sprinkle with flake salt.
Bake biscuits for about 20-25 minutes, until golden on top.
While the biscuits are cooking, make the gravy.
Heat a large fry pan over medium heat and add breakfast sausage.
Cook sausage thoroughly.
When sausage is done, remove from pan with a slotted spoon. Leave the grease in the pan.
Reduce pan to medium-low heat and add 2 Tbsp butter.
Once butter is melted add 2 Tbsp flour and stir together.
Cook flour and butter for 1 minute.
Add milk and whisk together. Whisking continuously until combined and there are no lumps.
Add pepper, salt, and herbs. Bring to a simmer and stir until thick enough to coat the spoon.
Add the sausage and stir to combine. If the gravy becomes too thick just add more milk, 1 Tbsp at a time.
When the biscuits are done, remove from oven and let cool for 5 minutes.
Slice the biscuits in half and spoon gravy over.
Serve warm and enjoy!
