Biscuits and Gravy
Rated 5 stars by 1 users
Ingredients
-
3 cups all-purpose flour
-
1 Tbsp sugar (you can omit this, but something about the sugar helps these biscuits to come together)
-
½ tsp salt
-
4 tsp baking powder
-
1/2 tsp baking soda
-
1 cup buttermilk
-
1 egg
-
1 lb high-quality breakfast sausage, pork, or venison
-
2 Tbsp flour
-
8-12 oz heavy cream (depends on how thick or runny you like your gravy!)
Biscuits
Bone Broth Gravy
Directions
For the Biscuits
Preheat oven to 450 degrees. (Yes, really) Place the biscuits on a parchment-lined baking sheet and bake for 10 - 12 minutes or until golden brown on top.
Combine the dry ingredients in a large bowl. Grate the cold butter with a cheese-grater into the flour mixture (or use a pastry cutter, but be QUICK!) and combine. Put the bowl in the refrigerator.
Measure the milk, add the egg to the liquid measurer, and lightly beat. Then, take out the dry ingredients from the refrigerator and mix the wet and dry ingredients until they are just combined.
The dough will be sticky. Turn the dough out onto a generously floured surface (I use flour, parchment paper, or a silpat).
Sprinkle some flour on to the top of the dough so it won’t stick to your fingers. Kneed and fold 7 times, working quickly so the butter doesn’t melt.
Roll the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. You should get 12 biscuits.
Place the biscuits on a parchment-lined baking sheet and bake for 10 - 12 minutes or until golden brown on top.
Brush the tops of the biscuits with melted butter for brunch vibes. Our kids ask for this to be their birthday breakfast every year.
For the Gravy
Start by browning the meat in a cast-iron skillet. Do not drain the fat; you need it to make the roux. Once the meat is cooked, sprinkle the 2 Tbsp of flour over the pan stirring until it is combined. It will look gummy - good job! Let it cook for 60 seconds.
Add the bone broth to the meat and flour mixture, stirring well to combine. It should have the consistency of a paste.
Once fully combined, slowly stir in the heavy cream until fully combined. Let it come to a simmer and cook for 2 minutes. Remove from the heat and serve over the biscuits immediately!
Facy something gluten-free? Sub flour for your favorite 1:1 gluten-free counterpart and serve as a hearty companion to our One Pan Breakfast Skillet.
