Homemade Biscuits & Gravy
Published: August 24, 2020, by Ivan
Homemade Biscuits and Gravy is the best breakfast you can ask for. Those warm fluffy layered biscuits and that white gravy. Back East, you see it served everywhere but not so much out West. Lucky for us Homemade Biscuits and Gravy is just a few short steps to the kitchen. Odds are you already have everything you need in your kitchen.
Making Homemade Biscuits and Gravy is easy to make, and you will be so surprised how fast the meal is ready to serve. Whether you make Biscuits and Gravy together or separately, they will each be a hit. So let’s get started.
GRAVY INGREDIENTS (Makes 4)
2 oz Pork Sausage
1/8 strip Par Cooked Bacon (Optional)
1 slice Deli Turkey Breast (Optional)
1/4 tsp Garlic Powder
1/4 tsp Sage
1/8 tsp Crushed Black Pepper
1 tsp Butter
2 Tbsp Flour
1 cup Whole Milk
BISCUIT INGREDIENTS (Makes 4)
1-1/4 cups All Purpose Flour or Self Rising Flour
1/4 cups AP Flour for dusting
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Sugar
1/4 tsp Salt
5 Tbsp Cold Unsalted butter
1/2 cup Cold Buttermilk or 70% Sour Cream 30% Water Mixture
1 Tbsp Melted butter
How to make Homemade Biscuits & Gravy
1. I have a 16 oz pork sausage roll. I am placing it into a quart freezer bag, flatten the sausage, and squeeze all the air out of the quart bag.
2. Use the back of a knife to press the meat out into portions inside the bag. I normally divide it into 9 portions, so separating the pork when it is frozen will be easier. Label and date the quart bag. Each portion will be roughly 1.7 ounces. One portion will be enough for this recipe and can serve three.
3. I am thawing out some previously frozen pork sausage in a saucepan with a cup of water. Set the pork to the side to thaw. Set your electric stove to 1/3 power or just above simmer.
4. I am making a 1/2 cup buttermilk substitute using sour cream. My ratio is 70% sour cream and 30% room temperature water. Stir the mixture and break up any large clumps of sour cream. Set the mixture to the side for 10 minutes so the sour cream and water can interact to create a cultured liquid. This is important for our biscuit rise.
5. Drain the water that was used to thaw the frozen pork sausage. Placed the saucepan on the stove with the heat at 1/3 power on your electric stove. Add the 1/4 tsp garlic powder, 1/4 tsp sage, and 1/8 tsp crushed black pepper. Add salt if necessary at the end after the gravy is cooked. This is optional, but I am adding chopped 1/2 slice of Par Cooked Bacon and a slice of deli turkey breast sandwich meat. Turn the heat down to 1/4 power after all the meat has browned. Add 1 tsp butter and 2 Tbsp flour to the browned meat and stir and scrape the bottom of the pan to create a roux.
6. Add 1 cup whole milk and stir the mixture to create a gravy. Regularly stir the gravy for 10 minutes to cook the flour. The gravy should be slightly thin. The gravy should not taste like flour or be gritty. The gravy should not taste like milk either but something smooth in between. If the gravy needs to be cooked longer, then add a tablespoon of water at a time and allow the gravy to simmer until the gravy tastes balanced, then remove from the gravy from the heat.
7. Biscuits: In a bowl, add 1 ¼ cup of sifted all-purpose flour. Add the 1 tsp baking powder, 1/2 tsp baking soda. If you are using buttermilk, then you may want to add 1/2 tsp sugar to counter the acidic taste of buttermilk. Sour cream is not that acidic, but we will add 1/2 tsp sugar anyway. Now cover the bowl with clear wrap and shake to mix the dry ingredients. Place the flour bowl and your buttermilk into the freezer, so the flour and buttermilk get nice and cold.
8. I am using a flexible cutting board to chop 5 Tbsp unsalted butter into a small bowl. My countertop is a bit warm, and my flexible cutting board slides easily, so I am placing a moistened sheet of paper towels under the cutting board. The side of a stick of butter shows the measurements. Dust your knife and cutting board with some flour since butter gets sticky when you cut it. Chill your knife in the freezer and wash your hands in cold water will prevent the butter from melting. Chop the butter into a size larger than a pea. Place the chopped butter into a bowl and freeze it if it gets too soft. I have a 1/4 cup of flour for dusting and a couple of tablespoons of butter in a bowl for buttering the cooked biscuits.
9. Pour the chilled butter into the cold flour. Fold the butter into the flour. The flour should start to feel like cold moist sand with chunks of butter. The chunks of butter will help create the layers in biscuit.
10. Add the cold buttermilk to the flour. Do not mix the dough. But fold it gently about 20 times or less. If you fold the mixture and the flour doesn’t mix any, then stop mixing the dough. Dust your work surface with flour. Pour the dough onto your work surface without the loose flour or tiny crumbs of dough in the bowl.
11. Use a pastry scraper or a spatula and scrape the dough into a rectangle. Use a pastry scraper or a spatula and scrape the dough into a rectangle. Add a little fresh dusting flour on top. Dust your rolling pin and gently roll the dough down to a 1/2 an inch, then fold the dough in half using the spatula. Repeat 15 times. On the last, fold the dough should be an inch thick. If you don’t have a rolling pin, then use the bottom of a plate or wash your hands in cold water, dry them and just use your hands to flatten the dough.
12. Dust a cookie cutter or a glass to cut out your biscuits. You want your biscuit to have a uniform height, so all your biscuits cook evenly. The last biscuit is always the odd biscuit in the pan. You can press your finger 1/2 inch into the center top of the biscuit to produce a traditional flat top biscuit. The 1/2 inch depression will counter the rise of the center of the biscuit. I prefer a yeast roll or domed biscuit.
13. I have a short wire rack for our infrared convection oven. I cut out a piece of parchment paper or baking paper into a small rectangle that can hold the biscuits. I want the parchment paper small enough that air can circulate and still allow for some spacing around the biscuits. I butter the parchment paper using a small piece of paper towel as a brush. Place the biscuit on the paper and butter the top. I am also using the upper rack for the convection oven. I have cut a piece of tinfoil with similar but larger dimensions of the parchment paper. I placed the tinfoil on the upper rack directly above the biscuits and wrapped the edges of the tinfoil on the grill. The tinfoil will protect the biscuits from burning due to the infrared element on our convection oven.
14. Preheat the convection oven to 400°F, so the bottom of the cooker is nice and hot. Now lower the biscuit tray in and then lower the upper wire rack with tin foil above the biscuits. I am setting the timer for 12-15 minutes ,or cook until the biscuits are golden brown. Butter the tops of the biscuits when you have one-two minutes left on your timer.
Conventional Oven: Place the biscuits on a lightly greased baking sheet. Bake the biscuits on the center rack in a preheated 450°F oven for 10-12 minutes or until golden brown.
The biscuits came out golden brown and super flaky. Butter the biscuits and place them in a serving bowl with a paper towel cover so biscuits stay warm.
Plating: Serve the biscuits warm with the warm gravy. I served the biscuits and gravy with apricot and grape jam. I added tabasco sauce to my jam. My Plus 1 wanted an over-easy egg, and I had a small omelet with chorizo and sweet peppers.
Thanks for stopping by. I hope you enjoy your own Homemade Biscuits and Gravy. Remember to share your recipes.
Until next time. Adios…Beef
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