There is nothing quite like a piping hot plate of fresh-made biscuits and lump-free gravy. Does anyone agree? I could eat my weight in biscuits and gravy. Breakfast. Lunch. Or dinner! And did you know that the second week in September is National Biscuits and Gravy week? If that’s not reason enough to make this classic dish RIGHT NOW, then here is a fool-proof recipe that will make the most timid gravy-maker a kitchen hero. And don’t worry… if you’re nervous about the gravy, watch the video from our Moms Everyday segment as I walk you step-by-step through the process for making perfect gravy every time. What are you waiting for?! Go make this little piece of Heaven for your family tonight!
1 pkg. active dry yeast (2 ½ tsp.), I use fast rise, typically
½ cup warm water
3 tablespoons granulated sugar
¾ cup vegetable oil
5-6 cups all-purpose flour
1 tsp. kosher salt
1 tsp. baking soda
3 tsp. baking powder
2 cups buttermilk
In a small mixing bowl, dissolve the yeast and granulated sugar in warm water; let sit for 10-15 minutes or until mixture looks “foamy.” In a large mixing bowl, combine 5 cups of the flour with salt, baking soda, and baking powder. Make a well in the center of the dry ingredients; pour vegetable oil into well, followed by yeast mixture, and buttermilk. Combine all ingredients together, adding remaining flour, ¼ cup at a time, as needed. (Dough should be fairly stiff, but don’t overwork it.)
Remove dough from bowl to lightly floured work surface. Knead dough for 10-12 times, adding flour as needed to keep hands from sticking.
Using a rolling pin, roll dough out to 1” thickness and cut into biscuits approx. 3” in diameter with biscuit cutter, or floured-edge glass.
Bake in preheated 375 degree oven for approx. 10-12 minutes or until golden brown. Serve warm with butter or sausage gravy.
Makes 16-18 biscuits
1 lb. pork sausage, mild
1/3 cup all purpose flour
1 can evaporated milk
2-3 cups whole milk, more to taste
seasoned salt and freshly ground black pepper, to taste
Cook sausage in a skillet over medium high heat until browned and no pink remains, crumbling sausage into small pieces.
Add flour to sausage and cook for 2-3 minutes, stirring often, to allow flour to cook and brown slightly.
Remove skillet from heat and whisk in evaporated milk, stirring to combine with sausage. Add 2 cups milk and continue to whisk until everything is combined well.
Return skillet to medium heat and continue to cook, allowing gravy to simmer until nicely thickened. (Gravy will thicken even further as it cools, but if you need to thicken it a bit, create a slurry with 1 Tbs. water combined with 1 Tbs. cornstarch, adding a little at a time to gravy, until gravy thickens as you’d like.)
Taste and adjust seasonings. Serve warm over Angel Biscuits.
KitchenSmack: Perfect biscuits and gravy are an art, but I know you can do it! Just be sure to follow the gravy directions carefully. Use our little evaporated milk secret. And don’t forget to use the proper kitchen tools! A potato masher helps to break up that sausage and cook it through, but then switch to a flat whisk for your gravy to keep the lumps away.