Scratch Biscuits and Gravy

This is Biscuits and Gravy from scratch. I fell in love with this dish when I was a prep cook at a breakfast spot in Nashville, TN. I took what I learned there and made it better. There is nothing wrong with using frozen or canned biscuits or canned/packet gravy. But if you're going to make biscuits and gravy and want it to be the best, make it from scratch.

Cup or glass to cut biscuits

Knife or chopping tool

Measuring cups for liquids and solids

Measuring Spoons

Medium to Large Mixing bowl

Mixing Spoon or Spatula

Parchment Paper

Paper Towels or Pastry Brush

Potato Masher

Using the measurements on the sticks, cut 3/4 cup of butter into small cubes

Mix 2.5 cups of All Purpose flour (Bread Flour if you want a softer texture), 1 Tablespoon of baking powder, 1 teaspoon of salt, and 2 teaspoons of sugar (substitute honey if you'd like). Depending on how many batches you want to make. Use these ingredients per batch and mix together

Add the pieces of butter to the mix and depending on the softness of your butter, mix with the potato masher or crumble it up in your hands. You're looking for a crumb feeling where there are no chunks and the butter mixed with the flour. Chill this if you have time. The colder the mix the better the rise of your biscuits.

Add 1 cup of buttermilk and mix until everything is mixed. Do not overmix or your biscuits may be tough.

Flour a clean surface. Place your dough on it, flatten it out and fold it over onto itself. As if you are closing a book. Do this 3 times. If dough is sticky add more flour to surface and repeat this step.

Using a cup (any cup will do), any circular object will work as I use a mason jar lid sometimes. Cut out the biscuits and place them on a sheet pan lined with parchment paper(paper not needed but makes cleaning easier. Be careful to not twist the cup, just press down. Twisting will affect the rising ability of your biscuits.

Preheat your oven to 425, place biscuits in oven and bake for 14 minutes, again this depends on the thickness of your biscuits. I bake for 14 minutes then turn the pan and go for another 10 minutes. A good rule for baking is to bake for color not time. Look for a nice brown color. While they bake, move on to the next step

Brown your sausage, links are used in this recipe but ground is better. You don't have to chop it if you use ground. Chop sausage after browning and return to pan.

Mix in 1/2 cup of flour and throw in 2 teaspoons of salt, 2 teaspoon garlic powder and 2 teaspoon of oregano. If you'd like to leave the seasoning out of this step and season to taste when complete.

Add 2-3 cups of milk, Milk amount depends on how thick/thin you want your gravy and also how much you'd like to serve. Cook this on medium heat but not too high or the milk will scorch. *If too thick add a little more milk* *If too thin, in a separate pan, melt butter and add flour. Mix this and make what is called a roux. Add a little of this to your gravy at a time and cook until it is at desired thickness* DON'T FORGET TO SEASON IT IF YOU HAVEN'T

Take the biscuits out, brush with butter and enjoy. If you'd like, serve them with the gravy, jam or honey.

Put some of that gravy over a biscuit and enjoy