Sausage Gravy and Biscuits

This meal was inspired by Emily and Roy since they had it recently and I asked to them share the recipe. It was a delicious meal and was super simple. I have made sausage gravy before, but this one was so simple but good. No fancy ingredients for either the gravy or biscuit. I plan on using this recipe for the future until I find one better or I die.

Breakfast is served!

Some things I changed were:

• For the gravy, I halved the recipe. 
• I added salt before I tasted it and it was much too salty, so I tried thinning it out with more milk after it had already thickened, which resulted in it being a little more loose. 
• The timing of making sure both the biscuits and gravy were hot at the same time, I made the biscuits first, but then didn't put them in until I started thickening the gravy. 

Best Homemade Biscuits

Makes: 8 biscuits

Time: 35 minutes

Ingredients:

     2 1/2 c. all-purpose flour

     2 tbsp. baking powder

     1 tbsp. granulated sugar

     1 tsp. kosher salt

     1/2 c. (1 stick) butter, very cold, plus more for brushing

     1 c. cold buttermilk

Steps:

1. Preheat oven to 425º. Line a large baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, sugar, and salt. 
2. Using a box grater, grate butter over the flour mixture and quickly toss with your hands to incorporate. Then, using a wooden spoon, make a well in the middle of the dough and pour in 1 cup buttermilk. Stir until just beginning to come together, then dump out onto your work surface.
3. Bring your dough together into a rectangle, about 1” thick. Fold the dough into thirds, like folding a letter to put into an envelope. Using a rolling pin, gently pat back into a 1” thick rectangle, and repeat the folding process two more times. Work fast so the butter does not melt.
4. Once dough is folded three times, roll into a 1” thick rectangle again. Using a 2½” round biscuit or cookie cutter, quickly press down (don’t twist!) to cut out the biscuits and place onto baking sheet, about a half inch apart. Bring together dough scraps and cut out more biscuits. 
5. Brush tops of biscuits with melted butter and bake until flaky and tops are lightly golden, about 20 minutes. Serve warm.

Sausage Gravy

Makes: 8 biscuits

Time: 25 minutes

Ingredients:

     1 pound breakfast sausage, hot or mild

     1/3 cup all-purpose flour 

     3 to 4 cups whole milk, more to taste 

     1/2 teaspoon seasoned salt 

     2 teaspoons freshly ground black pepper, more to taste 

     Biscuits, warmed, for serving

Steps:

1. With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
2. Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
3. Spoon the sausage gravy over warm biscuits and serve immediately!

EAT