Grade: B
Time it takes: 35-40 minutes
Yield: Serves 2-4, depending on your level of gravy intake because the gravy lasted 3 servings
Source: Pink Parsley - a food blog (biscuits and gravy)
Biscuits and gravy is not a dish I've had often, or really ever...maybe a bite once or twice...in my life. I'm not entirely sure why. They sound delicious, but I've just never ordered them or made them.
I have quiet a few food blogs bookmarked that I check in with about once a week, and this biscuits and gravy recipe popped up on Pink Parsley's blog. It instantly sounded like a great idea to make biscuits and gravy. I can't for the life of me think why it took so long for me to finally get around to making them. I dangled the prospect in front of Chris' nose and he was excited enough about it to remind me almost daily that I should make the recipe.
I've never made regular ol' biscuits before nor have I ever successfully made gravy. Maybe that is why it took me so long to make these, I was afraid of failing miserably at gravy making. Well, I started by accidentally leaving the biscuits in for a good 4 or 5 extra minutes because the oven timer beeped while I was man handling sausage and then I forgot about them completely, so the bottoms ended up being hard. The tops were delicious though, so not a total loss. It took me a super long time to get the gravy smooth as well, but it tasted fantastic. My only problem overall was that the dish was too light on the gravy for the amount of sausage. It was more like sausage and biscuits with a bit of gravy. So, next time more gravy and less sausage would be perfection...and also not leaving the biscuits in for an extra 5 minutes would probably help as well.
No complaints about the taste in this household. They were gone faster than the flashiest of flashes - hard biscuit bottoms and all.
Click below to expand for the recipe!
- Cream biscuits -
- 2 cups flour, plus extra for dusting
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 1/2 cups heavy cream
- Sausage gravy -
- 12 oz pork sausage
- 2 tablespoons flour
- 2 cups milk (low-fat is fine)
- salt and pepper, to taste
Directions:
For the cream biscuits: Preheat the oven to 425 F. Line a baking sheet with parchment paper.
In a bowl, whisk together flour, sugar, baking powder and salt. Stir in 1 1/4 cups of heavy cream with a wooden spoon until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured surface, leaving behind any flour in the bottom of the bowl. Use the remaining 1/4 cup cream to moisten the leftover flour and then add it to the dough. Gather into a ball and knead for about 30 seconds or until smooth.
Using your hands, shape the dough into a 3/4-inch circle. Using a 2 1/2-inch floured biscuit cutter, cut the dough into rounds and place on the prepared baking sheet. Reshape the dough once to cut additional biscuits. You should get 8 biscuits. Bake biscuits until golden brown, about 15 minutes, rotating the sheet halfway through baking.
For the sausage gravy: While the biscuits are baking, heat a skillet over medium-high heat. Add the sausage and cook until browned, about 7 minutes, breaking it apart with a wooden spoon while it cooks. Using a slotted spoon, transfer the sausage to a plate and set aside, keeping the rendered fat in the pan.
Sprinkle the flour into the skillet and whisk for about 1 minute. Continue to whisk while slowly adding the milk. Bring to a boil, then reduce heat and simmer for about 2 minutes. Add a generous pinch of salt and pepper to taste. Stir in the sausage and serve immediately over split biscuits.