Biscuits And Gravy Recipe

What type of sausage is best for gravy?

To prepare an authentic Southern-style gravy, it's essential to use high-quality breakfast sausage with the following characteristics: The sausage should be ground pork without casing, with an ideal ratio of 70% lean meat and 30% fat.

Key characteristics:

Must have sufficient fat content to provide flavor and texture to the sauce, which will help create a rich and flavorful base during the cooking process.
Should be fresh and free from fillers or artificial ingredients, as preservatives can alter the traditional gravy flavor.
Can be mild or spicy according to personal taste, with the mild version being more traditional in the Southern United States.
Generally sold as "breakfast sausage," found in the refrigerated section of the supermarket alongside other fresh meats.

Possible alternatives:

Turkey or chicken sausage for a lighter version, containing approximately 50% less fat than traditional pork sausage.
Vegetarian sausage for a meat-free option, made with soy protein and spices that mimic the original flavor.
Beef sausage as a variation, though not traditional, provides a more intense and robust flavor to the gravy.

The most important thing is that the sausage has a good balance of fat and lean meat (30% fat, 70% meat), as the rendered fat during cooking is essential for creating the base of the gravy.

How to achieve perfectly fluffy and layered biscuits

To achieve perfectly fluffy biscuits with multiple layers, follow these fundamental techniques:

Cold Ingredients:

The butter must be completely cold, preferably frozen for at least 30 minutes to ensure it maintains its shape during the mixing process.
Use cold buttermilk to maintain the low temperature during preparation, taking it out of the refrigerator just before using to maintain the ideal temperature.
On hot days, also chill the bowls and utensils in the refrigerator for 15 minutes before starting preparation.

Butter Technique:

Grate the frozen butter with a large box grater directly over the flour to maintain the cold temperature and ensure even distribution.
Gently incorporate the grated butter into the flour until pea-sized pieces form, which will create air pockets that result in perfect layers.
Use only your fingertips to mix, preventing hand heat from melting the butter and ruining the final biscuit texture.

Folding Process:

Roll out the dough into a rectangular shape approximately 3/4 inch thick on a lightly floured surface to maintain proper consistency.
Fold the dough in thirds, like a letter, being careful not to press too hard to maintain the air layers within the dough.
Turn 90 degrees and repeat the folding process 2-3 more times, keeping movements gentle and precise.
Do not overwork the dough to prevent the biscuits from becoming tough and losing their characteristic texture.

Cutting and Baking:

Cut the biscuits with a sharp cutter without twisting to avoid sealing the edges and allow for even rising.
Place the biscuits close together on the baking sheet so they support each other while rising, letting the sides touch slightly.
Bake at 425°F (218°C) in the upper-middle part of the oven for 12-15 minutes or until golden brown on top.

The key to success is keeping everything cold and handling the dough as little as possible, allowing the butter layers to create that fluffy, flaky texture when baked.

Secrets for making creamy, lump-free gravy

To achieve perfectly creamy, lump-free gravy, follow these fundamental secrets:

The roux technique:

Melt the butter over medium-low heat to prevent burning or splattering.
Add flour and cook, stirring constantly with a whisk for 2-3 minutes until golden brown.
It's crucial to stir continuously during this stage to ensure the flour and butter blend perfectly.

Stock and temperature:

Use hot stock, never cold, to prevent lumps from forming.
Add the stock gradually while stirring constantly.
The ideal ratio is 400ml of stock for every 30g of flour and butter.

Incorporation technique:

Incorporate the stock gradually, not all at once.
Stir constantly with a whisk throughout the entire cooking process.
Cook over low heat for 10 minutes until reaching the desired consistency.

Additional tips:

If lumps appear, use an immersion blender to smooth out the sauce.
The final consistency should be light but bound, somewhat thick.
Keep the sauce moving until serving to prevent a skin from forming on the surface.

The key to success is maintaining a constant temperature and never stopping stirring during preparation.

Essential Ingredients

To prepare authentic biscuits and gravy, you'll need simple but quality ingredients, each serving a specific purpose to achieve perfect texture and flavor.

For the biscuits:

All-purpose flour: 2 cups - Forms the base structure and provides the necessary proteins for gluten.
Baking powder: 1 tablespoon - Acts as a leavening agent to help the biscuits rise.
Salt: 1 teaspoon - Enhances flavors and controls the leavening action.
Unsalted butter: 6 tablespoons - Creates layers and provides flavor and texture.
Buttermilk: 3/4 cup - Provides moisture and helps create a tender crumb.

For the gravy:

Breakfast sausage: 1 pound - Main flavor and fat base for the sauce.
All-purpose flour: 1/3 cup - Natural thickening agent for the sauce.
Whole milk: 3 cups - Creates the creamy base of the sauce.
Black pepper: 1 teaspoon - Provides the characteristic spicy flavor.
Salt: 1/2 teaspoon - Balances and enhances all flavors.

How to Make Biscuits and Gravy Step by Step

This traditional Southern recipe combines fluffy biscuits with creamy gravy. Following these detailed steps, you'll achieve a perfect breakfast that serves 4-6 people.

Step 1: Initial Preparation

Preheat the oven to 425°F (218°C) and position the rack in the upper-middle part. Meanwhile, chill a large bowl and utensils in the refrigerator for 15 minutes.
Grate the frozen butter and keep it in the refrigerator until ready to use. This step is crucial for achieving perfect layers in the biscuits.

Step 2: Mixing Dry Ingredients for Biscuits

In the chilled bowl, combine 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt, mixing well with a whisk.
Incorporate the grated butter (6 tablespoons) using only your fingertips until the mixture resembles coarse crumbs the size of peas.

Step 3: Forming the Biscuit Dough

Gradually add 3/4 cup cold buttermilk to the mixture, stirring gently until the dough barely comes together.
Turn the dough onto a lightly floured surface and form a rectangle, folding in thirds like a letter three times.

Step 4: Cutting and Baking Biscuits

Roll out the dough to 3/4 inch thickness and cut the biscuits with a sharp cutter without twisting.
Place the biscuits close together on a baking sheet and bake for 12-15 minutes until golden brown.

Step 5: Starting the Gravy

While the biscuits are baking, cook 1 pound of breakfast sausage in a large skillet over medium heat, breaking it up as it cooks.
Let the sausage release its natural fat, cooking until golden and crispy, approximately 8-10 minutes.

Step 6: Preparing the Roux

Without removing the fat from the skillet, add 1/3 cup all-purpose flour to the cooked sausage.
Cook the mixture for 2-3 minutes, stirring constantly to prevent burning and to cook out the raw flour taste.

Step 7: Finishing the Gravy

Gradually pour in 3 cups hot whole milk, stirring constantly with a whisk to prevent lumps.
Add 1/2 teaspoon salt and 1 teaspoon black pepper, adjusting to taste while the gravy thickens, cooking for 10-12 minutes until desired consistency is reached.

Step 8: Assembly and Serving

Split the hot biscuits in half and place them on individual plates.
Generously cover with hot gravy and serve immediately for the best texture.

This traditional dish is best served immediately while the biscuits are hot and the gravy is creamy. The combination of fluffy biscuits with spiced gravy is truly comforting.

Perfect Side Dishes to Serve with Biscuits and Gravy

Although biscuits and gravy is a complete dish on its own, you can elevate the dining experience with these traditional accompaniments:

Additional Proteins:

Eggs prepared to your liking, especially fried or poached to take advantage of the yolk with the gravy.
Crispy bacon or grilled ham that provides a contrast in textures.

Vegetables:

Grilled vegetables seasoned with herbs, which balance the creaminess of the dish.
Sautéed mushrooms with garlic and butter to complement the flavors.
Southern-style coleslaw that adds freshness and crunch.

Hot Side Dishes:

Traditional corn pudding that enhances the Southern aspect of the dish.
Hash browns or golden shredded potatoes that add crispy texture.
Caramelized onions that provide a touch of sweetness.

Suggested Beverages:

Hot black coffee, the quintessential traditional accompaniment.
Fresh orange juice to balance the intense flavors.

The key is to choose accompaniments that complement without overwhelming, as biscuits and gravy are quite hearty on their own.

How to Properly Store and Reheat

Storage

For the biscuits:

Store in an airtight container at room temperature (68-72°F) for 4-5 days, ensuring the container is completely clean and dry.
Keep separate from the gravy to prevent them from becoming soggy and losing their characteristic texture during storage.
For long-term storage, freeze in airtight bags for up to 3 months at 0°F (-18°C), removing as much air as possible.

For the gravy:

Refrigerate in an airtight container for 3-4 days at 40°F (4°C), ensuring the container is well sealed.
Make sure it's completely cold before storing to prevent condensation that could alter its consistency.
Can be frozen for up to 3 months in airtight containers at 0°F (-18°C), leaving room for expansion.

Reheating

For the biscuits:

In the oven: Preheat to 300°F (150°C) and heat wrapped in aluminum foil for 5-10 minutes, checking internal temperature.
In a skillet: Heat over medium-low with a little butter for 1-2 minutes per side, until golden and crispy.
In microwave: Wrap in a damp paper towel and heat at medium power for 20-30 seconds, avoiding overheating.

For the gravy:

On the stovetop: Heat over medium-low heat, stirring constantly to maintain a creamy and uniform texture.
Add a little milk if it's too thick while heating, gradually incorporating it until reaching the desired consistency.
Stir frequently to prevent separation or skin formation on the surface, maintaining constant temperature.

The key is to reheat both components separately and combine them at serving time to maintain their original textures.

Frequently Asked Questions (FAQs)

Q: Why aren't my biscuits fluffy?

A: Biscuits don't turn out fluffy mainly because the butter isn't cold enough or because the dough has been overworked. It's crucial to use cold ingredients and handle the dough as little as possible, just until the ingredients are incorporated.

Q: How do I prevent lumps in the gravy?

A: To prevent lumps, it's essential to incorporate the flour into the sausage fat and cook it for 2-3 minutes before adding the milk. The milk should be added gradually while constantly whisking.

Q: Can the components be prepared in advance?

A: The biscuits can be prepared and frozen raw for up to 3 months, and the gravy can be refrigerated for 3-4 days. For best results, it's recommended to reheat the gravy over low heat, adding a little milk to adjust the consistency.

Q: What should I do if the gravy is too thick or too thin?

A: If the gravy is too thick, it can be gradually thinned with hot milk while stirring. If it's too thin, continue cooking over low heat while stirring until reaching the desired consistency.