PAIRED: Morning biscuits and gravy

Biscuits and gravy
Biscuits and gravy

Biscuits and gravy are a favorite breakfast food – and they are not only for Southerners. It’s right up the alley of “comfort food 101” and here’s a quick, easy recipe that doesn’t require shortening.


2 1/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon baking soda
2 teaspoons to sugar
3/4 teaspoon salt
9 tablespoons chilled unsalted butter, cut into small chunks
3/4 cup buttermilk

Combine all of the dry ingredients first into a large bowl and whisk.

Add in butter and combine with your hands or it’s much easier using a stand mixer. Once incorporated, add in the buttermilk.

Roll the dough out until 3/4-thick and use a 2-inch round cutter to make your biscuit rounds.

Either grease your sheet pan with butter or line it with parchment paper and preheat the oven to 400 or 375 in convection mode.

Bake until golden on top or about 12 minutes.



1lb of country sausage
1 1/2 tablespoons of flour
1 1/2 cup of milk
Salt and pepper to taste

While the biscuits are baking, start your sausage and cook on medium heat until slightly seared and then remove from the pan. Sprinkle the flour into the left-over grease and whisk until it makes a thickened paste-like substance on the bottom of the pan – add in the milk and whisk again until you achieve the right thickness.

It should easily coat the back of a spoon.
Serve and enjoy with the biscuits immediately.


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