Biscuits & Gravy

A southern classic

ingredients

biscuits (based on recipe from The Food Lab)

• 284g ap flour

• 113g sour cream

• 125g buttermilk

• 12g baking powder

• 3g baking soda

• 5g kosher salt

• 113g unsalted butter plus extra for brushing

sausage gravy

• 1/2lb breakfast sausage of choice

• 2 tbsp unsalted butter (optional)

• 2 tbsp ap flour

• 2 cups milk

• kosher salt

• black pepper

process

biscuits

For biscuit recipe, visit The Food Lab on Serious Eats

sausage gravy

1. In a skillet, add desired amount of sausage

2. Cook until well browned, breaking apart into small pieces

3. If necessary, add a tablespoon of butter (see note)

4. Add flour to sausage and mix well

5. Allow flour to cook for 1-2 minutes until raw flour smell goes away

6. Add about half of milk and whisk well

7. Once incorporated and thicken slightly, add the rest of the milk

8. Bring gravy to simmer while whisking constantly

9. Add salt and black pepper to taste

10. Serve immediately

notes

• Sausage can have different amounts of fat so if the pan looks kind of dry when the sausage is done cooking, add the butter.