Description
Paula Deen’s iconic biscuits and gravy bring Southern comfort to breakfast tables across America. Flaky buttermilk biscuits nestled under rich, peppery sausage gravy create a hearty morning classic that satisfies deep hunger and warms familiar hearts.
Ingredients
Scale
Meat and Sausage:
- 2 pounds ground pork sausage
Dry Ingredients:
- 5 cups all-purpose flour
- ⅔ cup all-purpose flour
- 2 tablespoons baking powder
- ¼ teaspoon salt
- 1½ teaspoons ground black pepper
Dairy and Fresh Ingredients:
- 12 tablespoons cold butter, cut into ½-inch pieces
- 3 tablespoons butter
- 1⅓ cups plus 2 tablespoons buttermilk, divided
- 4 cups milk
- ¾ cup minced onion
- 5 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
Instructions
- Craft the foundation by combining flour, baking powder, and salt in a spacious mixing bowl. Incorporate cold butter using a pastry blender until the mixture resembles rough, uneven crumbs. Gradually introduce 1⅓ cups (315 milliliters) buttermilk, creating a slightly crumbly texture.
- Transfer the delicate dough onto a flour-dusted work surface. Gently knead for approximately 2 minutes, allowing the ingredients to harmonize. Roll the dough to a uniform 1-inch (2.5 centimeters) thickness. Use a 3-inch (7.6 centimeters) circular cutter to shape 8 precise biscuits, carefully reassembling any remaining dough scraps.
- Position the biscuits on a parchment-lined baking sheet. Delicately brush each surface with the remaining 2 tablespoons (30 milliliters) buttermilk, ensuring a golden, appetizing finish.
- Slide the baking sheet into a preheated 450°F (230°C) oven. Bake for 14 to 16 minutes, watching for a rich, golden-brown coloration that signals perfect doneness.
- Simultaneously prepare the gravy by melting butter in a large skillet over medium-high heat. Introduce sausage, diced onion, minced garlic, and cracked pepper. Sauté for approximately 8 minutes, allowing the sausage to brown and crumble beautifully.
- Reduce the heat to medium-low and sprinkle flour over the sausage mixture. Continuously stir for 3 minutes, creating a robust roux that will thicken the gravy.
- Lower the heat and gradually pour in milk, stirring consistently. Allow the gravy to simmer for 6 minutes, developing a luxurious, creamy consistency. Finish by folding in fresh, chopped parsley for a vibrant touch.
- Serve the warm, flaky biscuits generously topped with the rich, hearty sausage gravy, creating a comforting and satisfying meal.
Notes
- Crisp cold butter creates unbeatable flaky layers by staying chilled and solid when mixed into dry ingredients.
- Gentle handling prevents tough biscuits, so mix dough minimally and knead with a light touch.
- Crumbling sausage thoroughly ensures deep, rich flavor development before building gravy’s foundation.
- Steady milk pouring prevents clumping, guaranteeing silky-smooth gravy with perfect consistent texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 550
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg