Ingredients for Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 3/4 cup buttermilk
Ingredients for Gravy:
- 1 lb breakfast sausage
- 1/3 cup all-purpose flour
- 4 cups milk
- Salt and pepper to taste
Directions:
- Preheat oven to 425°F (218°C) for conventional oven or 400°F (204°C) for convection oven.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Add buttermilk and stir until just combined. Turn the dough out onto a floured surface and knead lightly. Pat or roll the dough to 1-inch thickness.
- Use a biscuit cutter or round cookie cutter to cut out biscuits. Place the biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes or until golden brown.
- While the biscuits are baking, cook the sausage in a large skillet over medium heat until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate.
- Sprinkle flour over the sausage drippings in the skillet and whisk until combined. Gradually add the milk, whisking constantly to prevent lumps from forming.
- Cook the gravy over medium heat, whisking frequently, until it thickens to your desired consistency. Add salt and pepper to taste.
- To serve, split the biscuits in half and top with the sausage gravy.
A tasty breakfast right form the skillet
I absolutely love cooking breakfast, especially on my trusty cast iron skillet. There’s something about the sizzle and aroma of cooking sausage and making biscuits that makes me happy. And biscuits and gravy is the ultimate comfort food for me. Making it from scratch is not only easy, but also much more delicious than the packaged stuff.
To start, preheat your oven to 425°F (218°C) for conventional or 400°F (205°C) for convection. Then, in a large bowl, mix together flour, baking powder, salt, and sugar. Cut in cold butter until the mixture resembles coarse crumbs, then add in milk and stir until a dough forms. Roll out the dough and cut it into circles, then place on a baking sheet and bake for 12-15 minutes.
For the gravy, cook breakfast sausage in a skillet until browned and cooked through. Then, stir in flour to make a roux and gradually add in milk, stirring constantly until the gravy thickens. Season with salt, pepper, and any additional spices you like, such as sage or thyme.
Serve the hot biscuits topped with the warm gravy and enjoy! This recipe is also easily customizable – for a vegetarian option, use mushroom or vegetable gravy instead, or add in crumbled bacon for extra flavor.
~Denny
For the Love of Biscuits:
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