Biscuits and Gravy
This is not the traditional way to make biscuits, but it may become your new technique. Instead of preparing individual drop biscuits, a sturdy dough is spread out into a baking dish over a bed of melted butter. Scoring the biscuit dough allows the butter to seep into the sides as the biscuits bake, creating tall biscuits with crisp edges and flaky insides. They’re perfect to soak up a classic Southern gravy, warmly seasoned with sage and nutmeg. This dish tastes like the holidays in the best way possible, while still being light enough for brunch. But if you made it for dinner, we wouldn’t blame you.
- Serves: 6 persons
- 2 ¾cups/340 grams all-purpose flour, sifted
- 1tablespoon granulated sugar
- 1 ½teaspoons baking powder
- 1teaspoon salt
- 1cup/240 milliliters buttermilk, at room temperature
- 1(5.3-ounce) container full-fat Greek yogurt, at room temperature
- ½cup/112 grams salted butter, melted, plus more as needed
- 12ounces raw breakfast sausage, casings removed
- 1small yellow onion, finely chopped
- 2large garlic cloves, grated or chopped
- 3tablespoons all-purpose flour
- 1cup unsalted chicken stock
- 1small bay leaf
- 2cups whole milk
- 1 ½teaspoons black pepper, preferably freshly cracked
- ½teaspoon ground sweet paprika
- ¼teaspoon ground cayenne, plus more to taste
- ⅛teaspoon ground nutmeg (optional)
- 2tablespoons finely chopped fresh parsley
- 1tablespoon finely chopped fresh sage (from about 8 leaves)
- Salt, to taste
Step 1Heat oven to 450 degrees.
Step 2Prepare the biscuits: In a medium bowl, using a wooden spoon, stir together flour, sugar, baking powder and salt. Mix together buttermilk and yogurt, add to the dry ingredients and stir to combine.
Step 3Pour melted butter into an 8-inch glass baking dish and place dough on top of melted butter. Using your hands, spread dough evenly across the dish until it touches the sides. (If the dough starts to stick to your fingers, use a little butter on your fingertips to keep it from sticking.)
Step 4Run a knife through the dough to score 9 equal squares. Bake until golden brown at the bottom, 20 to 25 minutes. Brush with more butter on top and set aside.
Step 5While the biscuits bake, make the sausage gravy: Heat a large, deep skillet over medium heat. Add the sausage and cook until browned, about 10 minutes, stirring and breaking up any large pieces with a wooden spoon or spatula.
Step 6Add the onion to the skillet and cook for 5 minutes, stirring occasionally. Add garlic and cook until fragrant, about 30 seconds.
Step 7Stir the flour into the sausage mixture and cook for 1 minute, stirring constantly, until it blends into the sausage fat. (You want to make sure it’s cooked enough that the flour taste goes away, but not so cooked that it’s toasted.)
Step 8Slowly add the chicken stock and bay leaf, stirring the sausage mixture until combined. Continue cooking for about 3 to 4 minutes, stirring frequently.
Step 9Add the milk and continue stirring. When the gravy begins to simmer, lower the heat to medium-low and cook for 7 minutes, stirring often, until thickened.
Step 10Add black pepper, paprika, cayenne and nutmeg (if using); stir to mix well. Add parsley and sage. Remove the bay leaf. Taste and adjust seasoning.
Step 11Remove the cooked biscuits by cutting them along the scoring lines and using a spatula to pop them out. Slice the biscuits to split them horizontally, then serve the sausage gravy over the open halves.