Homemade Biscuits and Gravy

**Chef_George** · 02-05-2009, 10:40 AM

Recipe Description

Restaurant quality Biscuits and Gravy is very easy to achieve at home. There are no secrets and the simpler the better.

Preparation Steps:

Preheat oven per package directions.

Level of Difficulty:

Easy

Time Needed:Ingredients:

1/2 pound bulk breakfast sausage (Jimmy Dean, Tennessee Pride, etc.)
1 stick butter
3/4 cup flour
Enough milk to create desired consistency of gravy.
Grands Buttermilk biscuits.

Serves:

8

Directions:

Bake Grands Buttermilk Biscuits per package directions and begin cooking the gravy while biscuits are in oven.

For the gravy...
Brown sausage over medium heat, making sure it crumbles into small pieces.

After it is browned, add butter and stir until it is melted.

Add flour, stirring until it is all blended and continue to cook for about one minute to remove flour taste.
Add milk a little at a time and blend thoroughly after each addition.

Mixture must come to a boil to achieve full thickening. If too thick add more milk 1/2 cup at a time and repeat the process until smooth and desired thickness.

Season with salt, pepper and a bit of sage.
Serve over hot biscuits fresh from the oven.

**Momto2Boyz** · 02-05-2009, 10:49 AM

THis sounds like the biscuits and gravy I make! I just add a bit of salt and pepper to the gravy.

I'm trying to find a Grands Biscuit clone recipe! I love them, but hate paying for them!

**Chef_George** · 02-05-2009, 11:02 AM

Originally Posted by Momto2Boyz

THis sounds like the biscuits and gravy I make! I just add a bit of salt and pepper to the gravy.

I'm trying to find a Grands Biscuit clone recipe! I love them, but hate paying for them!

Grands are a good substitute for those who do not bake, but yes, they can be pricey.

Here is the recipe we use in the restaurant.

2 cups of flour
1 Tablespoon of baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup of milk (cream) or buttermilk

if using buttermilk add 1/2 teaspoon baking soda)

Optional. Add a little sugar if you prefer slightly sweet rather than savory.

Mix the flour with the baking powder, and salt. Cut in shortening until it resembles coarse meal.
Stir milk or cream in to the flour mixture.

Mix quickly with fork until dough comes together. Using hands gently pat the ingredients together. Do not over handle. Pat out to about 1/2 to 3/4 inch thick on a lightly floured board.

Cut with biscuit cutter and place on a parchment paper lined cookie sheet and bake for approximately 12 to 15 minutes at 450°F.

**rainbowgc** · 02-05-2009, 12:55 PM

Thanks for the recipe and here is a post for freezer biscuits:
Make Ahead Freeze and Cook Biscuits
Make a batch of these biscuits and freeze them until you are ready to bake. Cost less and taste better than the canned.
6 cups flour

3 tablespoons baking powder

1 tablespoon salt

1 cup vegetable shortening

2 cups buttermilk

Mix flour, salt and baking powder.
Add shortening and combine until small beads are formed.
Add milk or buttermilk.
Mix as little as possible.
Spread a surface with flour and pat dough into thick layer. Cut out biscuits
Bake at 400 degrees until lightly brown. With pastry brush, brush some milk on the top and bake a few minutes longer.
30-35 servings 20 large

**Katybird** · 02-05-2009, 03:55 PM

Great recipes. I love biscuits and gravy. Here in the south it is a breakfast staple.

**Sara Noel** · 02-05-2009, 04:36 PM

I haven't had biscuits and gravy in years.

My kids probably wouldn't eat them, but I think my husband and I could polish them off.

Thank you.

**santoria** · 02-05-2009, 06:26 PM

oh DROOL!!!!

**Sara Noel** · 02-06-2009, 12:14 PM

Originally Posted by Chef_George

Grands are a good substitute for those who do not bake, but yes, they can be pricey.

Here is the recipe we use in the restaurant.

In your recipe, you write milk (cream) and then later it says milk or cream. Which do you prefer? Milk or cream? And is it heavy cream? If so, do you find that you need to lower the fat (shortening) when using cream?

**Chef_George** · 02-06-2009, 04:51 PM

Originally Posted by Sara Noel

In your recipe, you write milk (cream) and then later it says milk or cream. Which do you prefer? Milk or cream? And is it heavy cream? If so, do you find that you need to lower the fat (shortening) when using cream?

I use buttermilk at the restaurant and regular milk at home (because I'm cheap). I just adjust the flour content a little if need be to achieve the desired wetness of the dough. I wouldn't use heavy cream (perhaps I should have been more specific) but I think 1/2 and 1/2 would work acceptably.