ReceptnaptárBiscuits and gravy (American Southern biscuits with sausage white gravy)
Biscuits and gravy is a classic breakfast of the American South: flaky risen biscuits smothered in a generous, sausage-flecked white gravy. Filling, spiced, and a favourite for Sunday breakfasts.
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Ingredients
Method
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- Mix the flour, baking powder, bicarbonate of soda and salt, then rub in the cold butter until the mixture is crumbly.
- Pour in the buttermilk and mix only until it comes together - this is what makes the risen biscuit flaky.
- Pat the dough out on a floured surface to about 2 cm thick, cut out rounds with a cutter, and place on a lined tray.
- Bake at 220°C (200°C fan) for 12-15 minutes, until golden brown.
- Meanwhile, break up the sausage meat in a frying pan and fry until it releases its fat.
- Sprinkle with the flour, fry for 1 minute, then gradually pour in the milk, stirring constantly.
- Simmer over medium heat for 5-6 minutes, until thickened, and season with salt and pepper.
- Spoon the gravy generously over the split, warm biscuits.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The butter needs to be cold, and only rubbed into crumbs - this is what gives the biscuit its flaky, crumbly layers.
- Don't overwork the dough, just enough to bring it together, or the biscuit will turn tough.
- For the gravy, fry the flour in the sausage fat for a minute before adding the milk, as this takes off the raw flour taste.
- Adjust the thickness of the gravy with the amount of milk - if it's too thick, add a little more.
Frequently asked questions
What's the difference between buttermilk and milk?
Buttermilk is tangier and thicker, which makes the biscuit softer; if you don't have any, stir a little lemon juice or vinegar into milk and let it stand for 5 minutes.
Can the sausage be left out?
Yes, a plain white (béchamel) sauce is a good alternative, but the spiced sausage gives the dish its characteristic flavour.
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