How To Make The Best Biscuits and Gravy In Cambridge

Cambridge: Here is one of the best Biscuits and Gravy recipes out there!

Here Is What Most People Don’t Know About Making Biscuits and Gravy:

• Use cold butter for flakier biscuits: Cold butter creates steam as it bakes, leading to flaky, tender biscuits. Handle the dough minimally to keep the butter from melting.
• Cook sausage until crispy: Cooking the sausage until crispy adds depth of flavor to the gravy and a satisfying texture.
• Season the gravy gradually: Adding salt and pepper in stages allows you to control the seasoning more precisely and bring out the best flavor in the gravy.

Ingredients:

• For the Biscuits:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 3/4 cup cold buttermilk
• For the Gravy:
  • 1 lb breakfast sausage
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • Salt and pepper to taste
  • 1/2 teaspoon crushed red pepper flakes (optional)

Instructions:

• Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Make a well in the center and pour in the cold buttermilk. Stir until the dough just comes together. Do not overmix. Turn the dough out onto a floured surface and gently pat it into a rectangle about 1/2 inch thick. Fold the dough over onto itself 3-4 times to create layers, then pat it out again.
• Cut out biscuits using a biscuit cutter or a glass, and place them on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown.
• While the biscuits are baking, prepare the gravy. In a large skillet over medium heat, cook the sausage until browned and crispy, breaking it up into small pieces as it cooks.
• Sprinkle the flour over the cooked sausage and stir to combine. Cook for 1-2 minutes to cook out the raw flour taste.
• Gradually add the milk, stirring constantly to prevent lumps. Bring the gravy to a simmer and cook until thickened, about 5-7 minutes. Season with salt, pepper, and red pepper flakes if using.
• Split the warm biscuits in half and ladle the sausage gravy over the top. Serve immediately.

Enjoy your comforting Biscuits and Gravy!