An easy recipe for perfect homemade biscuits and gravy, featuring a simple how-to for easy, homemade biscuits and the best recipe for scratch-made sausage gravy.
Add the butter, and using a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse, small peas.
Pour the milk over the mixture and using a wooden spoon, stir until the dough comes together. If necessary, using floured hands, knead gently until the dough comes together.
Transfer to a large floured work surface, sprinkle the top with more flour and pat the dough into a round about 1” thick. Using a 2” round cutter, cut out as many biscuits as you can.
Form the dough into a round once more and cut rounds of whats left.
Bake on center rack for 15 minutes, or until golden brown across the top.
In a large saute pan over medium-high heat add the sausage, breaking it apart with a wooden spoon and saute for 7-10 minutes until cooked through.
Add flour and stir to coat. Add the milk, a generous splash at a time, whisking after each addition until all of the milk has been incorporated.
Allow the sauce to bubble for 5-7 minutes, just until slightly thickened. Remove from heat and set aside.
To quickly warm the milk, place it a microwave safe measuring pitcher and heat for 45 seconds to 1 minute.
Makes 6-8 biscuits, and about 2 cups of sausage gravy.
The Anthony Kitchen